Mexican

Vegan Spicy Enchilada Casserole is for Dinner.

Vegan Spicy Enchilada Casserole takes 10 minutes to prepare.

Vegan Spicy Enchilada Casserole takes 30 minutes to cook.

Vegan Spicy Enchilada Casserole makes 12 servings.

The ingredients for Vegan Spicy Enchilada Casserole are:

* Trader Joe's Soy Chorizo, 1 package
* Beans, black, 1 cup cooked
* Salsa, 1/2 cup
* Yellow Sweet Corn, Canned, 1 cup drained
* Trader Joe's Enchilada Sauce, 1 jar
* Corn Tortillas, 9 tortilla
* Soy Colby Jack Shredded Cheese, 4 oz

Here is how you make Vegan Spicy Enchilada Casserole:

Over medium heat in a non-stick pan warm soy chorizo (removed from casing) and break apart into small pieces. When soy chorizo is warmed through mix in corn and warm through. In a small bowl mix black beans and salsa.Spray a glass 9x13 pan with Pam and layer with 3 tortillas, tear into pieces if need be to cover entire pan. Spread 1/3 of enchilada sauce over tortillas. Spread soy chorizo and corn mixture into pan. Sprinkle with 1/3 the cheese. Add another layer of 3 tortillas and 1/3 the sauce. Spread black bean and salsa mixture over tortillas and sprinkle with another 1/3 of the cheese. Add another layer of tortillas, remaining enchilada sauce and sprinkle with remaining cheese. This can easily make 12 - 15 squaresNumber of Servings: 12Recipe submitted by SparkPeople user FEFERNATOR.

The nutritional information for Vegan Spicy Enchilada Casserole is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 170.4

• Total Fat: 6.9 g
• Cholesterol: 0.0 mg
• Sodium: 541.2 mg
• Total Carbs: 20.7 g
• Dietary Fiber: 5.4 g
• Protein: 9.3 g

Vegan Spicy Enchilada Casserole is Mexican cuisine.

The dietary needs meet for Vegan Spicy Enchilada Casserole is Vegan