1taco seasoning packetMcCormick & Old El Paso brands are vegan friendly
soft corn tortillas
115 ozcan black beansrinsed and drained
1bag Vegan Shredded Cheddar Cheese
1medium yellow squashdiced into ½ in cubes
1medium bell pepper diced
1medium yellow onion diced
3cuplarge handfuls fresh spinach1 cup thawed frozen spinach will also work
Preheat oven to 375 F.
Add crushed tomatoes, jackfruit, and taco seasoning to a saucepan over medium-high heat. Stir occasionally and bring to a simmer. Cover with a lid and reduce the heat to medium low, cooking for another 10 minutes.
In a large skillet add all vegetables, sea salt, and garlic powder and dry sautee. The vegetables begin to steam in the liquids that they release during the cooking process. Cook until spinach is just wilted and squash is fork tender.
Add ¼ cup of the jackfruit enchilada sauce to the base of a square baking dish. This will prevent the casserole from sticking to the bottom during the baking process.
Create the base layer of the casserole with 4 soft corn tortillas. Top with approx 1 ½ cups enchilada sauce, followed three heaping serving spoons of vegetables, about ½ cup beans, and ⅓ of the bag of vegan cheddar cheese. Continue this layering process to the top of the pan (there should be 3 layers).
Bake for 30-45 minutes until cheese is melted.
Top with Allow to cool for 15-30 minutes before serving. Top with tomatoes, cilantro, and scallions for garnish.
Jessica Carter is the Vegan Food and Lifestyle Coach at Animal Outlook, an animal advocacy organization based in Washington, DC. Committed to making plant-based eating more accessible for everyone, she develops simple and delicious vegan recipes, she creates multimedia content for TryVeg.com, and coordinates collaborations with vegan brands to help people make more sustainable and compassionate buying choices. Her recipes have been featured on FOX45 Baltimore, Let’s Talk Live, and Good Morning Washington. She completed the Plant-Based Nutrition Certificate Program in March 2019.