Vegan Enchilada Casserole

Step 1

Preheat oven to 375 degrees F (190°C), and locate a 13x9 casserole dish (or smaller if adjusting batch size).

Step 2

Spread a thin layer of enchilada sauce on the bottom of the dish (about ½ cup for 13x9 dish). Arrange 5 corn tortillas so that they overlap slightly and cover the bottom. Cut the tortillas into any shape you need for your dish. Refer to photos above.

Step 3

Spread half of the taco meat, beans, onion, corn, and olives, over the tortillas. Scatter about ⅓ of the cheese on top.

Step 4

Repeat the layering process, this time using: 1 cup sauce, 5 tortillas, the remaining taco meat, most of the beans and veggies (reserving a handful of beans, corn, and olives for the top), and about half of the remaining cheese.Be sure to reserve enough sauce to completely cover a top/final layer of tortillas.

Step 5

Add a drizzle of sauce over the cheese, then arrange the last 5 tortillas. Add enough sauce to completely cover the tortillas, using a spoon to spread it out. Sprinkle the reserved beans and veggies on top, and cover the dish tightly with foil.

Step 6

Bake covered for 35 minutes, then uncover and bake for another 10-15 minutes or until hot in the center. For a smaller dish (half batch), bake time is reduced to about 35 minutes total. Let rest 10 minutes before slicing. If using my almond queso fresco, crumble it on top before serving. If using store-bought vegan cheese, see melting tips below.

Step 7

For melted cheese as pictured, while the casserole rests put ⅔ cup vegan shreds in a bowl, and add a generous splash of water (about 3 Tbsp; doesn't need to be exact). Microwave in 15-20 second increments, stirring in between, until smooth and creamy. Spread the melted cheese on top of the casserole just before serving.

Step 8

Serve hot with your choice of toppings.