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Vegan Enchilada Casserole with Homemade Sauce (Oil & Gluten-Free)
Ingredients
  • subheading: FILLING:
  • 2 to 3 tablespoons of water or vegetable broth
  • 1 cup diced white onion
  • 5 large garlic cloves, minced
  • ½ cup corn
  • 1 cup diced bell pepper
  • 1 (15.5 oz.) can black beans, drained and rinsed
  • ⅔ cup cilantro, roughly chopped
  • ¾ cup vegan cheese (we used ½ recipe of our Chipotle Cheddar Cheese)
  • 11 corn tortillas*
  • subheading: HOMEMADE ENCHILADA SAUCE:
  • 1 (8 oz.) can tomato and chilis*
  • 1 (8 oz.) can tomatoes
  • 1 teaspoon ground chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt, to taste
  • Freshly ground black pepper, to taste
  • subheading: TOP WITH (OPTIONAL):
  • ¼ cup cilantro
  • 2 to 3 tablespoon chopped green onions
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