Enchilada Casserole

Have you ever had the privilege of eating homemade enchiladas?

My husband taught me how to make them just after we were married. They taste a lot different than what you get in most Mexican restaurants and take a long time to make, especially when you make the enchilada sauce (we just call it chili) from scratch.

This recipe isn’t exactly from scratch. It’s more of a cheater vegan enchilada casserole BUT it is soooo good you won’t even care.

Sometimes a girl just needs some enchiladas! Unfortunately I don’t have hours to make one meal. Our old family recipe was extremely unhealthy, the healthiest part was the corn tortilla before you dip it in oil. I know I shutter at the thought.

Enchilada Casserole is a fast, easy and healthier version of regular enchiladas. This recipe is vegan (plant-based), gluten-free dairy-free and made from pantry staples for a delicious family friendly meal.

This recipe is easy, pretty fast, healthy and most of all delicious.

I had to come up with a veggie enchilada recipe but I’m old-school Tex-Mex and can’t handle veggies like broccoli and carrots in my enchiladas so don’t even try. I wanted to cut down on the time it takes to make them too so this recipe layers the ingredients instead of rolling individual enchiladas.

This recipe uses pantry items and you can get fancy with the Faux Cheese Sauce if you want to go that route but it is wonderful without it.

Enchilada Casserole


  • 1 pkg soft corn tortillas
  • 2 cans refried beans (or 3 cups of your own, try this recipe)
  • 1 can of diced tomatoes
  • 1/4 cup thinly diced, fresh onions
  • 1 cup corn (canned or freezer)
  • jarred jalapenos to taste
  • 1 can red enchilada sauce (15 oz can or bigger)
  • 1/4 cup Southern Homestyle Tortilla Crumbs (or Corn Crumbs)
  • Double recipe of Faux Cheese Sauce if you want a cheesy top.


  1. Preheat oven to 350 degrees.
  2. Spread about an ounce of enchilada sauce in the bottom of a 9×13 inch casserole dish.
  3. Cover the sauce with soft corn tortillas. Tear tortillas into smaller pieces when necessary.
  4. Gently spread cooked/canned beans over tortillas.
  5. Top with half of the tomatoes, half the corn, half the onions and jalapenos if desired.
  6. Cover with 6 ounces (about half) the remaining enchilada sauce.
  7. Repeat steps 2 through 6. TIP: Cover the soft corn tortillas in beans before you lay them in the casserole dish.
  8. Add the tortilla crumbs if you aren’t making the cheese sauce. If you are wait until later. Bake the casserole for 20 minutes.
  9. If making the cheese sauce follow the recipe but double it. Once done, pour it over the casserole and sprinkle tortilla crumbs on top. Then bake for 10 more minutes.
  10. Allow to cool slightly before serving.

This recipe is perfect for your vegan or gluten-free friends! It is potluck worthy and you can easily adapt it based on your preferences. So if you like broccoli and carrots in your enchiladas go ahead, unless you are bringing me some. You’ll notice on the process photos that you can adapt for preferences. I use corn on half and jalapenos on the other half to keep my family happy.

Enchilada Casserole that is plant-based and gluten-free. Easy to make with mostly pantry staples and completely healthy. No meat, no dairy, no gluten!

The Tortilla Crumbs are gluten-free and give it an extra little crunch on top. I didn’t want to try to top it with corn tortillas because they would have become dried out and hard, you know this if you’ve ever skimped on enchilada sauce when making homemade enchiladas.

The Tortilla Crumbs totally solve that problem with a light dusting of Mexican flavor. You can find Tortilla Crumbs in grocery stores and online (or on Amazon).

This page contains affiliate links. This post was sponsored by Southern Homestyle Corn Crumbs.

Veggie Burrito

I often refer to my veggie burritos as an easy lunch or a back up meal. It occurred to me that some of you may think I make a really elaborate thing. Trust me, this is not the case. I don’t really do elaborate these days. This Veggie Burrito recipe is as easy as they come.

The basic Veggie Burrito can be made with whatever you have on hand. This plant-based (vegan) recipe is quick and easy to make.

I wanted to show you just how easy this basic veggie burrito is. I’ll also point out that when I refer to an easy black bean salad it is basically this burrito with extra lettuce and no tortilla.

I make it when I have beans already cooked but I’ve been known to use canned beans on occasion.

Basic Veggie Burrito


  • 1 tortilla per burrito
  • lettuce
  • cooked black beans
  • diced tomatoes
  • frozen corn
  • salsa
  • guacamole


  1. Heat beans and corn (and anything else you want hot).
  2. Layer all ingredients into a burrito (or ditch the tortilla and put everything on a bed of lettuce).

This is a quick and easy meal and can be made using whatever you have on hand. If you have potatoes, peppers or rice use them, if you are missing tomatoes or guacamole that’s ok. Use what you have.

For more great meal ideas check out my Recipe Page.

Black Bean Mango Salad

It’s summer time and that means salads.

When you adopt a plant-based diet the BIG salad is kind of a rite of passage. We aren’t talking the dinky side salads you typically found in your Standard American Diet (SAD) days. We aren’t even talking about the giant meat, cheese and oil salads you may have ordered when you were “eating healthy.”

No, I’m talking about fiber filled, colorful, BIG, flavorful and healthy salads.

Black Bean Mango Salad Vegan Gluten-Free Plant-Based

Unlike most of the recipes you’ll find here this recipe is for a single serving. Sure my kids would love most of the things in this salad but if your kids are like my kids they don’t want it all mixed together. Today, I’m telling the kids to get back. This one is all mine.

Even though this is for a single serving I prefer to build two (or three or four) at a time to eat later in the week. The only real difference is you’ll want to store the diced mango separately because it can get a little slimy.

Let me take just a moment to mention that the measurements below can be adapted to your taste. I actually added a little more of everything for the salad I ate at home. This size was perfect for work. I don’t know about you but it takes me a long time to eat BIG salads. My lunch salads need to be a little average size.

Black Bean Mango Salad Vegan Gluten-Free

Black Bean Mango Salad


  • 2-3 cups chopped romaine lettuce
  • 1/2 cup black beans, drained and rinsed
  • 1/2 cup organic corn
  • 1/4 cup diced tomato (remove seeds)
  • 1/4 cup diced onion (I prefer sweet onion or red onions)
  • 1/4 of a large mango (or half a small mango) diced.
  • diced jalapenos to taste
  • juice from half a lime
  • 1/4 cup chopped cilantro (optional)
  • 1/2 avocado (optional)


  1. Place lettuce in a large bowl then top with beans, corn, tomatoes, onion and mango*.
  2. If using jalapenos and cilantro add now. Give the salad a good stir.
  3. Squeeze fresh lime juice over the salad and stir one more time.

*Notes: If you are packing an extra salad for another day leave the mango, lime juice and avocado separate I didn’t use avocado above but I stored my mango and lime in a container. See the photo below.

Instant Pot Mexican Casserole

I’ve been promising recipe for a while but keep putting it off. Today I’m going to share my Instant Pot version of my Mexican Rice and Bean Casserole, a.k.a. Mexican Casserole. It uses dry beans so you don’t have to cook anything ahead of time.

If you’ve tried the Crock Pot version, the Stove or Oven version you know that this is really good and really easy. Some people don’t like the texture of the rice when cooked in the Crock Pot.  The Instant Pot Mexican Casserole comes out perfect every time; if you have a pressure cooker I challenge you to make this.

Instant Pot Mexican Casserole

Instant Pot Mexican Casserole


  • 2 cups uncooked brown rice
  • 1 cup uncooked dry beans
  • 5 cups water
  • 1 6 oz can of tomato paste (or 1 8 oz can tomato sauce with slightly less water)
  • 1 tsp garlic
  • 2 tsp onion powder
  • 2 tsp chili powder
  • 1 tsp sea salt (optional)


  1. Dump all of the ingredients into your pressure cooker and stir once or twice.
  2. Close the lid and cook on manual for 28 minutes.
  3. Once done, allow the pressure to come down and open carefully. If you are in a hurry you can do a quick release.


This meal can be eaten alone or served with tortillas or chips and salsa. It travels well and we often take it in our lunches.

If you are new to the Instant Pot or pressure cookers in general it’s important to know that it takes time for them to come up to pressure and time for the pressure to come down when they are finished cooking. This will take about 45 minutes to an hour even though it only “cooks” for 28 minutes.

Note: If using beans other that black beans make sure you are cooking this long enough. The rice takes 28 minutes to cook but some beans may take longer. Consult the Instant Pot cooking guides and cook it as long as necessary.

This page contains affiliate links.

Lentil Tacos in the Instant Pot

It started in 2014, I would get emails asking if I could create recipes to use in the Instant Pot. My response was always, “sorry, I don’t have an Instant Pot but if you buy me one I’ll make recipes for you.” No one took me up on the offer so eventually I bought one myself. If you aren’t familiar with the Instant Pot it is an electric pressure cooker.

I’ve been slowly adapting my recipes to work in the Instant Pot and today I’m going to share my Lentil Taco’s recipe. You can use the original recipe if you are looking for a stove top version.

Vegan Gluten-Free Plant-Based Lentil Tacos

Lentil Tacos in the Instant Pot


  • 2 cups dry brown lentils
  • 4 cups water
  • 4 oz tomato sauce
  • 1 tsp each of salt, garlic powder, chili powder and onion powder
  • 1/2 tsp cumin


  1. Dump all of the ingredients into our Instant Pot and give it a little stir to mix everything evenly.
  2. Close the lid, make sure you move the pressure release to the sealed position.
  3. Press the Manual button and use the arrows to get to 15.
  4. Once it is done turn the Instant Pot off and release the pressure.
  5. Carefully open the lid and give it a stir. Let it sit for a few minutes before serving.


These are great in crunchy or soft tacos, as part of a burrito or taco salad. If you don’t have an Instant Pot don’t worry you can use the stove top recipe, it’s just as easy and just as delicious. For a little variety try my Quinoa-Lentil Tacos! They are a family favorite!

Related Posts Plugin for WordPress, Blogger...
%d bloggers like this: