Welcome to Day 1 of the 12 Days of Healthy Dinner Recipes!
I’m excited to bring back the healthy meals over the holidays. Sometimes, I have to remind myself that the time I spend preparing dinner is redeemed with quick, effortless lunches in the days ahead. It all balances out in the end.
First up, is a delicious and versatile enchilada-inspired Mexican casserole that’s packed with vegetables, healthy proteins, grains, and a kick of heat. It’s pure comfort food, almost like wrapping yourself with a warm blanket by the fire. Or setting your blanket on fire, depending on how spicy you like it…
When we got back from our trip, Eric and I both found ourselves with a bit of a cold. You know the usual complaints this time of year- congestion, irritated throat, and dull headaches. It wasn’t a full blown cold, but could’ve potentially turned into one without the proper TLC. I knew I had to put away the sweets for a few days and get back to home-cooked nutritious meals. Green Monsters too! Eating out is fun and all, but there’s just something about a home cooked meal that feels amazing.
This dish was just what the doctor ordered. It’s vibrant, healthy, spicy, and comforting, while still feeling a bit naughty. We can’t be nice all the time.
Have you ever tried a canned enchilada sauce and loved it? This was the first enchilada sauce that I’ve ever purchased (it took me 2 grocery stores to find too) and I was so put off by the taste I almost gagged! I’m not one to gag over many foods, so I’m not really sure what it was that offended my taste buds so much.
Thankfully, enchilada sauce is really easy to make and ready in about 15 minutes. Of course, if you do have a canned enchilada sauce that you enjoy, feel free to use that instead. Just use something that tastes good as it will serve as the base of the entire casserole.
I made my sauce thick, but feel free to thin it out with water as necessary depending on what you want to use it for.
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Easy Enchilada Sauce
This enchilada sauce is very “tomato-y” with a nice kick of heat (which of course, is relative, so adjust to your own tastes). I made the sauce quite thick, but you can thin it out by adding more water if you like. To save a bit of time, make it the night before and then store in the fridge until ready to use.
Inspired by All Recipes.
Yield: 2 cups
Ingredients:
- 2 tbsp chili powder
- 1 tbsp flour
- 2 tbsp extra virgin olive oil
- 2 (8-oz) cans tomato paste
- 1 cup + 1/4 cup water (or more as desired)
- 1 tsp cumin
- 1/4 tsp cayenne powder
- 3/4 tsp garlic powder
- 1/2 tsp onion powder
- salt & pepper, to taste
1. In a small bowl, whisk together the oil, flour, and chili powder until no clumps remain. Add this mixture into a pot over medium heat. Cook for a couple minutes.
2. In the same bowl you used previously, mix the cumin, cayenne, garlic powder, and onion powder. Whisk this into the pot mixture until no clumps remain and then whisk in the tomato paste and water. Whisk until smooth. Whisk, whisk, whisk…because I haven’t said whisk enough apparently.
3. Simmer sauce on low-medium heat for about 10-15 minutes. Checking it every 5 mins and whisking. Add salt to taste and adjust seasonings if desired.
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While the pasta is cooking, chop and sauté your vegetables and cook for about 5-10 mins.
Now add half of the enchilada sauce (about 1 cup), taco seasoning, and drained & rinsed beans. The spicier you like it, the more taco seasoning you can add. I used a couple tablespoons of my homemade taco seasoning and it was quite spicy.
Stir it all up and taste test.
After cooking for 5 mins more, add in the chopped green onion and Daiya cheese.
Spread 1/2 cup of enchilada sauce over the bottom of the dish. Stir in the cooked pasta really well and place into a 2 quart casserole dish.
and for a little crunch…
In a baggie, crush 2 handfuls of your fav nacho chips (about 20 chips):
I recommend sprinkling on the crushed chips just before serving if you plan on having leftovers. The chips will get a bit soft while in the fridge so it’s best to put them on right before serving.
Bake for about 15-20 mins at 350F until heated through. Sprinkle on chips.
Top with avocado, salsa, sour cream….whatever tickles your fancy!
Serve with a big green salad and tortilla chips. Pretend you are on a beach in Mexico.
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Naughty & Nice Vegan Enchilada Casserole
Eric summed it up quite well when he said, “If a restaurant near my work served something like this, I would eat it everyday.” I love that man.
Inspired by: Better Home & Gardens
Yield: One (2-quart) casserole
Ingredients:
- 8-ounces dry fusilli pasta (3.5 cups dry noodles or half a 16-oz package)*
- 1 tsp olive oil
- 1 red onion, chopped
- 1 medium jalapeno pepper, seeded and chopped*
- 3 bell peppers (I used 1 red, 1 orange, and 1 yellow), chopped
- 1-3 tbsp taco seasoning mix (I used my homemade taco seasoning), to taste
- 1 can black beans (or 2 cups cooked), drained and rinsed
- 1.5-2 cups homemade enchilada sauce (see above, or use store-bought)
- 1/3-1/2 cup Daiya cheese (or other non-dairy cheese)
- 1 cup chopped green onions
- salt & pepper, to taste
- 20 tortilla chips (about 2 handfuls), crushed
- Avocado, salsa, sour cream, etc, to garnish
1. Preheat oven to 350F and grab a 2-quart casserole dish. Add dry pasta to a pot of boiling water and cook for 7-8 minutes. Be careful not to overcook the pasta or it will get mushy in the casserole. Drain and rinse with cold water to stop the cooking process.
2. In a large skillet, sauté the chopped onion, jalapeno, and peppers in the olive oil over medium heat for about 7-8 mins.
3. Add the taco seasoning, drained and rinsed black beans, and 1 cup of the enchilada sauce. Stir well and cook for another 5 mins.
4. Stir in the cheese, pasta, and chopped green onion. Season with salt and pepper to taste and adjust seasonings if necessary.
5. Spread 1/2 cup of enchilada sauce over the bottom of the casserole dish. Scoop on the skillet mixture and spread out evenly. Spoon on the rest of the sauce on top and sprinkle with cheese.
6. Bake for 15-20 mins at 350F until heated through. Sprinkle with crushed nacho chips, chopped avocado, salsa, and sour cream if desired just before serving. Serve with a big green salad and nacho chips.
Note 1: Be sure not to handle the jalapeno seeds as they can make your fingers (and anything you touch) sting badly. You can also wear plastic gloves too.
Note: Want a burrito filling and not a casserole? Try subbing the pasta for brown rice.
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What I love about this casserole is how versatile it is!
Here are a few different ways you can enjoy it:
- Leave out the pasta and use it as a burrito filler
- Spoon the warm casserole over a big salad as a sneaky way to get in more greens
- Make a quick, rushing-out-the-door, breakfast wrap
- Use brown or wild rice instead of pasta, or other grain of choice to change it up
- Add more Daiya cheese (maybe another 1/2 cup), leave out the pasta, and use the mixture as a hot dip for nacho chips!!! It could potentially make quite the party dip with a few changes.
Sinuses clear.
Belly content.
Cold be gone.
Lunch today…
This was delicious! Don’t skip the sour cream, it really elevated the taste.
Hi,
I am looking for a recipe that I can make, then freeze for someone to reheat a little later. Will that work for this recipe?
It looks yummy.
Where do I get vegan sour cream?
I love this recipe! I added corn, black olives, and topped it with a vegan cheese sauce. It almost tastes like a healthy chili mac recipe.
Love this – a little spicy for some family members but that is easy to tone down. I have eaten it 3 days in a row and stil loving it! Your website rocks!!!
I used the vegan queso recipe from the website I linked to and it was off the chain! I hope I’m not breaking any rules by doing this but it was so delicious I couldn’t not share it. http://minimalistbaker.com/vegan-mexican-cheese-three-ways/
Made this tonight, turned out great! I was significantly short on tomato paste so I just substituted the water in the enchilada sauce for tomato puree and added a few tbsp of tomato paste to it. I also used some homemade cashew cheese instead of Daiya which was lovely. Thanks so much! Will be sure to add this to the collection :)
Love this. Angela you’re brilliant. Just made this for dinner. And posted it on my blog. Did I mention I love just about every single on of your recipes?
Hello,
I made this recipe last night and it was delicious. I took your recommendation for substituting the rice for the pasta in order to make burritos. I took it an extra step by assembling a burrito with avocado, cheese, and the filling and then using a panini press to make it a grilled burrito.
This was delicious! It was a major win with my meat-eating fiancé too! He came back for seconds :) thank you Angela! You are a culinary genius! I love that I can count on your website for the most delicious plant-based recipes too (I also have your cookbook) :)
This was really good. Our 13 year old (maybe vegetarian) loved it. I think it was a little bit too much on the tomato paste. Next time I will likely reduce to about 2/3 and add some broth. But very good. I like the idea of the brown rice to make a burrito filling. Even the veggies/beans alone could be put on top of spinach for a salad.
Has anyone tried this with gluten free pasta?
I took this to a gathering Sunday afternoon. It was my first time making it and I used a vegan cheese recipe made with potatoes and carrots. It was a huge hit! One person told me at least three times how much he enjoyed it!!! I always have succes with your recipes!! Thank you SO MUCH for this blog. One day I hope to get a copy of your cookbook.
Okay so I just want to leave this comment here for anyone who is considering making this recipe: IT IS THE BEST THING EVER. Literally the perfect recipe and my favorite food. I have made this recipe more than 30 times already over the last 2 or so years since I found it. It is absolutely incredible. And anytime I make any type of enchilada anything I use the enchilada sauce from this recipe. I love almost all the recipes on this blog but this by far is my favorite. Thank you Angela for creating this beautiful food. Really, thank you from the bottom of my heart!!
You are too sweet, Megan! This recipe is definitely one of my favs too. :)
I made this yesterday for a potluck and it was sooooo good! I’m eating leftovers for breakfast now. Highly recommend making this. What are you waiting for??!! Thank you Angela for yet another wonderful recipe :)
Thanks so much for the lovely comment, Jodi! I’m pleased to hear the casserole was a hit. :)
I’m making this recipe for some friends but they will be freezing it. Any suggestions as to the best way to freeze this dish?
I would love to know the answer to this as well!
Hi Kristina, If your friends will be freezing the dish, I’d recommend sprinkling the crushed chips on individual portions only, just before serving each time (rather than sprinkling them all over the whole thing at once). That way the chips will always be at their perfect crunchiest, rather than risking getting soft in the fridge, burnt during reheating, etc. To freeze the casserole, simply place it into an airtight freezer-safe container of choice, leaving an inch or so of space at the top to allow for any expansion; for individual servings, feel free to split the casserole up into smaller containers. As well, depending on how long I plan to store a certain dish in the freezer, I sometimes place a piece of plastic wrap on top of the food because I find it helps prevent freezer burn. I hope this helps, and that your friends enjoy the meal!
What a great recipe, so so creative!
Awesome blog!
Second time making this… Had 3 tbsp taco seasoning this time, and it looks like I over estimated my tolerance to spicy food :,(
Oh I’ve been there before! It’s a fine line, isn’t it? You may be able to dilute the flavours with a bit of tomato sauce?
I’ve made this several times and really like it. Have you tried making and freezing ahead of time…either cooked or not…and does it turn out ok?
Hey Linda, I think you can freeze it unbaked…I would leave off the tortilla chips and add them just before baking. I would also thaw it overnight in the fridge (or on the counter) before baking. Hope this helps!
Thanks so much Angela. I’m making it right now and will freeze it..my family including 2 vegans and one vegetarian and a couple of semi- vegetarians will have this several days from now!
Linda
Sounds like a great plan!! I hope you all enjoy it.