Feeling like something hearty for dinner tonight? Give this vegan enchilada casserole a try. It’s simple, healthy, delicious and leaves you feeling completely satisfied. We love Mexican food in our house, and jump at any opportunity to make some. Whether it’s Taco Tuesday, Wednesday, Thursday…err, okay I think you get it. Basically, any day! I mean, who really needs an excuse for Mexican night?
I use Homemade Spicy Enchilada Sauce for the perfect combination. By making my own sauce, I can control the sodium, and overall ingredients. Since I’m always looking for ways to make my favourite foods healthy, making this sauce from scratch just makes sense! Plus it only takes 15 minutes from start to finish!
Don’t you just love how gorgeous and colourful a tray of roasted vegetables looks?? YUM. Eat the rainbow with this delicious assortment of fresh roasted veggies. Luckily I didn’t devour these all before they made it into my casserole. But it was a close call!
Combine your roasted veggies with barley and pop it in the oven in a casserole dish. If you’re looking for gluten free options, feel free to sub the barley for quinoa or rice instead. Either way, this dish will satisfy!
This vegan enchilada casserole is quite versatile. You may use any veggies you like, along with your choice of grain. You can even sub black beans for the red lentils if that is your preference. The enchilada sauce is really what brings this dish together.
Once baked, don’t forget the toppings!
Want more Mexican inspired dishes?
- 2 tsp cooking oil divided
- 2 large sweet potatoes peeled & cubed
- 1 zucchini diced
- 1 red onion diced
- 2 bell peppers any colour diced
- 1.5 cups cooked barley sub for quinoa or rice if avoiding gluten
- 1 15 oz red lentils drained & rinsed
- 1 cup corn
- 2.5 cups homemade enchilada sauce or store bought
- 1.5 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- salt & pepper to taste
- Optional Garnishes: cilantro, avocado, guacamole, chili flakes, cashew cream, diced tomatoes
- Preheat oven to 400 degrees F and line a large baking sheet with parchment paper
- Toss the sweet potato with 1 teaspoon of the oil and sprinkle with salt and pepper. Bake for 20 minutes and remove from the oven.
- Toss the remaining vegetables (zucchini, onion, bell peppers) with 1 tsp of oil and salt and pepper to taste. Add these veggies to the tray of sweet potato and return to the oven for 15 minutes.
- Combine the roasted veggies, cooked barley, lentils, corn, enchilada sauce and seasonings with a little extra salt and pepper in a large baking dish. Bake for 15 minutes, or until heated through.
- Serve garnished with your choice of toppings and enjoy!