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Paleo Vegan Enchilada Casserole Recipe

Sweet Cs Designs

This veggie packed enchilada casserole is packed with nutrients and topped with spicy enchilada sauce.

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

1/4 tsp black pepper

12 oz enchilada sauce, can gluten free

12 oz black beans, optional, not for strict paleo diet

Method

1

Preheat oven to 350 degrees.

2

Peel skin off eggplants, and use a mandoline or sharp knife to cut thin rounds- about 1/4" thick.

3

Set aside.

4

In a large, heavy pan, bring 1 tbsp olive oil to a shimmer over high heat.

5

Add onion and pepper slices, as well as broccoli, and sauté until browned. Add the salt and pepper to the veggies.

6

Pour a little enchilada sauce to cover the bottom of a casserole dish.

7

Lay down a layer of eggplant slices, lasagna style.

8

Add a layer of sauteed onions, peppers and broccoli.

9

If adding beans, add a layer of beans.

10

Top with some enchilada sauce, enough to thinly cover layer.

11

Add another layer of eggplant slices, then more vegetables and enchilada sauce.

12

Repeat until youve layered all your eggplant and veggies.

13

Pour the rest of your enchilada sauce over the top of the dish.

14

Place casserole in oven- bake at 350 for 35-45 minutes, until eggplant is soft.

15

Serve and enjoy!

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