Vegan Enchilada Casserole

I’d been looking at enchilada casserole recipes for a while, but hadn’t found any that really called to me. So I started playing, and this was the result. Though enchiladas are a Mexican dish, I gave the casserole a Guatemalan twist by using refried black beans, which are a staple here. Most veggie enchilada casserole recipes call for spinach, but I have a garden full of beautiful kale, so that’s what I used. Substitute other greens if kale isn’t your thing. I don’t use any canned products, so I had to do some prep by making the refried black beans. I added a bit of extra liquid so the beans could be spread easily in the pan. This version of the casserole uses a red enchilada sauce recipe I found on about.com and modified slightly (below). This sauce has a very bold flavor. Try the casserole with a green enchilada sauce if you want a lighter flavor. Some roasted green chilis would also be a nice addition.

I use the pepper jack version of our favorite smoky vegan cheese. It’s made with this rich homemade almond milk and is perfect for this casserole. This is what the vegetable filling looks like in the pan, before the casserole is assembled. It’s both yummy and beautiful.