Simple Dinners: Enchilada Casserole

Time is never on my side... as evidenced by the fact that is has been way too long since my last blog post.  Lately I need meals to come together quickly and taste good because I don't have time for dinner meltdowns over who doesn't want to eat what.  My oldest son for some reason absolutely hates enchiladas, any enchiladas I have made in the past have resulted in one of those dreaded dinner table meltdowns.  Not because the enchiladas are bad... (I know you were thinking it!) because everyone else in the house gobbles them up with relish.  He just has an aversion to enchiladas, which really sucks for him because the rest of us love them.  So last night I was craving enchiladas but really didn't want to go to the time and trouble of rolling them all up, plus I still have very vivid memories of my hands in flames from the last time I made some.  I made green chili chick'n enchiladas with jalapenos in the sauce and OMG my hands BURNED for two days after wrapping all those up.  So I wanted all the yum of enchiladas without the work... typical huh lol.  Then the answer came to me:
"Enchilada Casserole!" YES!! Enchilada Casserole!  It came together very quickly with about 10 minutes in prep time, there was very little clean up involved, NO ROLLING of enchiladas and best of all my oldest surprised the heck out of me and wolfed it down and asked for more!

So here you are Vegan Enchilada Casserole:

Ingredients:

1. 1 can vegan refried beans (Amy's has a good one)
2. 1 can black beans
3. 1 can or the frozen equiv corn
4. 1 can (the 15 oz one not the huge one) enchilada sauce
5. 1 can diced tomatoes
6. 1 package vegan tortillas/wraps whole grain/spinach... whatever you have will work.  The spinach wraps would add some pretty color.  You need about 12 if you use the smaller ones or 8 if you use the larger 10" ones
7. 1 package pepperjack Daiya
8. Olive oil for bottom of pan

Instructions:

1. Heat oven to 350
2. Heat up your refried beans (they are easier to spread around when warm) and corn in separate bowls in the microwave or pans on the stove
3. Put enough olive oil in the bottom of a 13x9 casserole pan to coat
4. Pour about 1/2 of your enchilada sauce into the pan
5. In a large bowl mix (or the pot you warmed the corn up in if it's big enough) mix the remaining sauce, drained black beans, drained tomatoes, and corn together.
6. Slice your tortillas/wraps in half (a pizza cutter works great for this) so you have a flat edge and then lay down a single layer to cover the bottom of your pan.  You can slice a few into quarters if you need to to cover the corners
7. Layer 1/2 of the refried beans onto the tortillas you just laid down
8. Do another layer of tortillas
9. Cover this later with 1/2 of the black beans/sauce mixture
10. Add a good handful of your Daiya over the layer (About 1/3 of the bag)
11. Add another layer of tortillas
12. Cover with remaining refried beans
13. Add another layer of tortillas
14. Cover with remaining black bean/sauce mixture
15. Add another 1/3 of the Daiya to this layer
16. Cover with a final layer of tortillas and then add the rest of the Daiya to the top
17. Bake for 30 minutes and let it cool for about 10 minutes before slicing it up (the layers stay together better if you let it sit for a few minutes before cutting into it.

 You can top this with black olives, avocado slices, vegan sour cream and a sprig of cilantro for plating.