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–+ servings
A plate topped with a dish of Paleo Vegan Enchilada Casserole.
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5 from 1 vote

Paleo Vegan Enchilada Casserole

This veggie packed enchilada casserole is packed with nutrients and topped with spicy enchilada sauce.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Vegan
Cuisine: Mexican
Keyword: casserole, eggplant enchilada, enchilada, fasting, lent, paleo easy, vegan
Servings: 8
Calories: 155kcal
Author: Courtney ODell

Equipment

Ingredients

  • 1 tbsp olive oil
  • 2 eggplants peeled and sliced into thin rounds
  • 3 bell peppers sliced thin
  • 1 onion sliced thin
  • 1 broccoli diced into 1/2" pieces
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • 12 oz enchilada sauce can gluten free
  • 12 oz black beans optional, not for strict paleo diet

Instructions

  • Preheat oven to 350 degrees.
  • Peel skin off eggplants, and use a mandoline or sharp knife to cut thin rounds- about 1/4" thick.
  • Set aside.
  • In a large, heavy pan, bring 1 tbsp olive oil to a shimmer over high heat.
  • Add onion and pepper slices, as well as broccoli, and sauté until browned. Add the salt and pepper to the veggies.
  • Pour a little enchilada sauce to cover the bottom of a casserole dish.
  • Lay down a layer of eggplant slices, lasagna style.
  • Add a layer of sauteed onions, peppers and broccoli.
  • If adding beans, add a layer of beans.
  • Top with some enchilada sauce, enough to thinly cover layer.
  • Add another layer of eggplant slices, then more vegetables and enchilada sauce.
  • Repeat until youve layered all your eggplant and veggies.
  • Pour the rest of your enchilada sauce over the top of the dish.
  • Place casserole in oven- bake at 350 for 35-45 minutes, until eggplant is soft.
  • Serve and enjoy!

Nutrition

Serving: 1g | Calories: 155kcal | Carbohydrates: 30g | Protein: 6g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 663mg | Fiber: 9g | Sugar: 9g