Name: Vegan Enchilada Casserole
Prep time: 24 min
Cook time: 56 min
Total time: 80 min
Yield: 6 servings
Cuisine: mexican
Ingredients: 24 ounce frozen cauliflower ((or 1 large head cauliflower, chopped)); 2 null medium sweet potatoes (peeled and chopped into 1 inch cubes); 1 null medium red onion (chopped); 2 tbsp olive oil; 15 ounce can black beans (drained and rinsed); 2 cups fresh baby spinach (chopped); 15 null corn tortillas (cut in half); 12 ounces vegan enchilada sauce ((I used Trader Joe's brand)); 2 cups non-dairy vegan cheese shreds (optional); null null chopped cilantro (optional for serving)

Instructions

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1

Preheat the oven to 400 degrees F.
2

Grease a large baking sheet or line with parchment paper. Add the frozen cauliflower (24 ounce), sweet potatoes (2 medium) and the red onion (1 medium). Drizzle with olive oil (2 tbsp) and stir to coat the vegetables.
3

Place the pan in the oven and roast for about 30 minutes, until the sweet potatoes are fork tender. Remove from the oven and reduce heat to 350 degrees F.
4

Add vegan enchilada sauce (0.5 cup) to the bottom of a 9x13 inch casserole dish.
5

Place a single layer of the tortillas (15 corn), then 0.5 of the roasted vegetables, 0.5 of the fresh baby spinach (2 cups), and 0.5 of the can black beans (15 ounce).
6

Drizzle about vegan enchilada sauce (0.33 cup) over the mixture, then add another layer of [corn tortillas].
7

Now add the rest of the vegetables, [spinach] and [black beans]. Cover with a final layer of [corn tortillas], and pour the rest of the [vegan enchilada sauce] over the top, evenly. Sprinkle with non-dairy vegan cheese shreds (2 cups), if desired.
8

Cover with foil and bake for 20 minutes. Uncover, and bake for another 10 minutes.
9

Remove from oven and serve hot, with [chopped cilantro], [vegan sour cream], or avocado chunks if desired.