Decadent Red Enchilada Casserole You’ll Love
Thursday, March 20, 2025
Remember a few weeks ago we worked on a red enchilada sauce because I was craving a decadent Mexican recipe? Now, I’m excited to share the rest of the recipe so you can make the ultimate red enchilada casserole at home.
This plant-based enchilada casserole is rich, satisfying, and packed with wholesome ingredients. It’s the perfect dinner for your family or a delicious meal prep option that’s healthy, cholesterol-free, and bursting with bold Mexican flavors!
Let’s dive in!
What You're About To Discover:
- Ingredients for the perfect red enchilada casserole.
- Step-by-step instructions for a flavorful, healthy Mexican dinner.
- Pro tips and storage instructions for meal prep success.
Ingredients
- 12 small corn tortillas (oil-free, whole-grain options)
- 2 cups cooked black beans
- 2 medium sweet potatoes, peeled and sliced into 1/4-inch rounds
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 2 cups spinach, roughly chopped
- 1/2 cup nutritional yeast (optional, for a cheesy flavor)
- 2 cups red enchilada sauce (oil-free options)
- Fresh cilantro or parsley for garnish
Instructions
1. Preheat the Oven:
- Set the oven to 400°F (200°C).
2. Roast Sweet Potatoes and Zucchini:
- Arrange sweet potato and zucchini slices on a baking sheet in a single layer.
- Roast for 20 minutes, flipping halfway through, until tender and lightly golden.
3. Assemble the Casserole:
- Reduce the oven temperature to 375°F (190°C).
- Spread a thin layer of red enchilada sauce on the bottom of a 9x13-inch casserole dish.
- Layer the ingredients in this order: tortillas, beans, sweet potatoes, zucchini, spinach, sauce. Repeat until all ingredients are used, finishing with a top layer of tortillas and sauce.
- Sprinkle nutritional yeast evenly over the top for a cheesy finish (if using).
4. Bake the Casserole (35 Minutes Total):
- Cover the dish with foil and bake for 25 minutes.
- Uncover and bake for an additional 10 minutes, until the top is slightly crisp and bubbling.
5. Garnish & Serve:
- Garnish with fresh cilantro or parsley before serving.
Pro tips
- Customize Heat: Add serranos, jalapeños, or 1/8 tsp of cayenne for a spicier kick.
- Extra Smokiness: Stir 1/8 tsp chipotle powder into the enchilada sauce for added depth.
- Crispier Layers: Lightly toast the tortillas before assembling for a firmer texture and added flavor.
Storage Tips
- Meal Prep: Divide into 6 portions for grab-and-go lunches or dinners.
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze portions in airtight containers for up to 2 months.
What's Your favorite way to enjoy enchiladas?
Do you prefer your enchiladas stuffed, layered, or smothered?
Email me at hello@withoutstatins.com and let me know how you like to make yours—or how you plan to enjoy this red enchilada casserole. I’d love to hear your ideas!
Hi, I'm Alejandra
Founder Of Without Statins
I stumbled onto a natural way to lower cholesterol—totally by accident.
While building a research-based weight loss program, people with high cholesterol kept asking, “Will this improve my cholesterol too?”
To our surprise, many came back just weeks later saying, “My cholesterol is already back to normal.”
That’s when it hit me: With high cholesterol running deep in my own family history, it became a no-brainer — I had to enhance the program to help more people avoid meds and finally stop worrying.
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