I’ve been making a version of this vegan enchilada casserole for ages. Filled with Southwestern flavors, and making a generous amount, it’s my favorite in-a-hurry casserole. It involves throwing together a lot of convenient ingredients like canned beans, tomato sauce, and frozen corn, Yet it’s unbelievably good when you need an inexpensive, tasty dinner that everyone devours.
In this version I give the option of combining beans with vegan burger crumbles or going all in on beans! Either way it tastes terrific and all you need to do while it in the oven is to make a simple salad. Steaming a batch of broccoli or greens wouldn’t hurt, either!
Thanks to Vermont Tortilla Company for supplying the flavorful, sturdy corn tortillas used in the recipe.
Thanks to Vermont Tortilla Company® for sending samples to The Vegan Atlas. This is NOT a sponsored post. We love to tell our readers about products that will make their plant-based life easier and more delicious. Check their store locator to see if this product is available near you.