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?
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