This week, I made a variation of a meal that I have thrown together on many occasions.
It is a quick and easy dinner that can be prepped ahead and refrigerated or frozen, and it is easily adaptable using whatever ingredients you have on hand.
I hope you enjoy!
The Recipe
Ingredients
2 15-oz cans corn, drained and rinsed
approx. 40 oz enchilada sauce (I prefer green)
30-ct corn tortillas (you may not use them all)
1 15-oz can black beans, drained and rinsed
8 oz tempeh
2 zucchini, diced
8 oz vegan cheese
Directions
1. Preheat oven to 350 degrees if you are planning to cook the casserole immediately. Heat half enchilada sauce in pan and crumble tempeh into sauce. Cook until tempeh is plumped and has lost its bitterness.
2. Meanwhile, spread a thin layer of sauce into a 9×13″ pan and layer six corn tortillas to cover bottom
3. Sprinkle tortillas with cheese, half the diced zucchini, and half of the tempeh/sauce mixture to lightly cover the tortillas. Top with half the drained corn.
4. Layer more tortillas on top and sprinkle with cheese. Spread entire can of black beans over top.
5. Add another layer of tortillas topped with cheese, the rest of the zucchini, tempeh mixture, and corn.
6. Add a final layer of tortillas and then pour enough sauce over to cover the entire top (spreading out to keep the sauce layer thin). Sprinkle with additional cheese, if desired.
7. Bake 45-60 minutes until heated through and cheese is melted.
This recipe can easily be adapted to use other vegetables or fillings, red enchilada sauce, or meat (cooked before adding the enchilada sauce).
If choosing to freeze, cover with plastic wrap and then a layer of aluminum foil; label the pan and date it; and thaw completely (then follow baking instructions above) or bake from frozen (covered loosely in aluminum foil for 1 hour and then another 45-60 minutes uncovered).
Let us know if you make this meal – and how you customize it!