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Vegan Enchilada Casserole with Jalapeño Cream Sauce
Source
Prep Time10 min |
Cook Time40 min |
Total Time50 min |
Ingredients
| Jalapeño Cream Sauce | ||
| 1 | tbsp | olive oil |
| 1⁄4 | red onion (roughly chopped) | |
| 2 | cloves | garlic (roughly chopped) |
| 1 1⁄2 | tsp | cumin |
| salt & pepper (to taste) | ||
| 1 | jalapeño (roughly chopped) | |
| 8 | oz | vegan cream cheese |
| 1⁄2 | bunch | cilantro |
| 1⁄4-1⁄2 | cup | water |
| Enchilada | ||
| 1 | tbsp | olive oil |
| 1⁄2 | yellow onion (diced) | |
| 1 | red bell pepper (diced) | |
| 1 | green bell pepper (diced) | |
| 1 | cup | frozen corn |
| 1 | jalapeño (diced) | |
| 1 | tsp | cumin |
| 1 | tsp | chili powder |
| salt & pepper (to taste) | ||
| 1 | can | refried beans |
| 1 | can | black beans (drained and rinsed) |
| 1 1⁄2 | cups | green enchilada sauce (separated) |
| 12 | corn tortillas | |
| chopped cilantro Optional | ||
| jalapeño slices Optional | ||
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