This vegan enchilada casserole is reminiscent of real enchiladas, but a whole lot easier to make since you just layer the ingredients.  You can also play around with the original recipe pretty easily and come up with some different variations to suit any taste buds.

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Vegan Enchilada Casserole
Course Main Dish
Cuisine Mexican
Prep Time 30 Minutes
Cook Time 30 Minutes
Servings
9"X13" Pan
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 30 Minutes
Cook Time 30 Minutes
Servings
9"X13" Pan
Ingredients
Instructions
  1. Mix together the beans, enchilada sauce, olives, tame jalapenos and water. Place 1/3 of the bean mixture on the bottom of pan. Cover this with 1/3 of the tortillas ripped to cover the entire pan. Sprinkle this layer with chopped onions and vegan cheese (optional). Repeat layering until all the mixture and tortillas are gone. The last layer should be beans and then vegan cheese (optional) and onion. Cover and let sit overnight. Preheat the oven to 350° and bake 30 minutes.
Recipe Notes