Easy Vegan Enchilada Casserole

Vegan Enchilada Casserole

10 corn or flour tortillas cut in half (if choosing flour tortillas, buy the small ones the same size as corn tortillas)

½ cup white or yellow onion diced

1 red bell pepper diced

1 jalapeno deseeded and deveined, diced

1 cup frozen or fresh corn

1 15 ounce can pinto beans rinsed and drained (or black beans)

2 cups vegan nacho cheese sauce

2 cups lentil taco meat optional

Homemade Enchilada Sauce or Enchilada Sauce of Choice (15 ounce can)

2 cups tomato sauce

2 cup vegetable broth

1 Tablespoon Apple cider vinegar

1 teaspoon chili powder

1 teaspoon smoked paprika

1 ½ teaspoon of ground cumin seeds

½ teaspoon onion powder

½ teaspoon garlic powder

1 teaspoon salt

1 adobo chili pepper + ½ teaspoon sauce from the can

Garnish

2 Roma tomatoes diced

5 green onions chopped

½ cup cilantro chopped

Directions at kathysvegankitchen.com

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