Family-Friendly Fiesta: Vegan Enchilada Casserole and Sauce Recipe by Sexy

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Servings: 10

Ingredients

1 green bell pepper, diced
1 white or yellow onion, diced
1/4 c. water
1/4 c. cane juice crystals or natural sugar
1 - 14.5 oz. can petite diced tomatoes (juice included)
1 - 15 oz. can tomato sauce
1 - 6 oz. can tomato paste
1 t. garlic powder
1/2 t. ground black pepper
In a medium pan, cook bell pepper and onion with water over medium heat until vegetables are soft, and water is absorbed.
Add cane juice crystals or natural sugar and continue to cook for two minutes, caramelizing onions.
Add diced tomatoes, tomato sauce, tomato paste, garlic powder and black pepper. Mix well and cover.
Reduce heat and simmer for 10 minutes, stirring occasionally, then remove from heat. Set aside.
Casserole:
1 batch Enchilada Sauce (above)
10 medium-sized tortillas (corn, wheat, whole grain, whatever... you decide), sliced in half
2 - 16 oz. cans vegetarian refried beans
1 c. vegan cheese shreds (I like Daiya Deliciously Dairy Free in Cheddar flavor), divided
1 - 3.8 oz. can sliced black olives, drained
1 c. sliced green onions
Remove from oven, remove foil and sprinkle remaining half cup of "cheese" shreds over top. Return to oven, uncovered, for 15 minutes to melt "cheese."

View Full Recipe at Sexy Vegan Mama