Print Recipe
Pin Recipe
[btn-google-source]
Servings: 6
Calories: 443kcal
Ingredients
- 2 tablespoons olive oil
- 10 flour tortillas cut in half
- 1 cup yellow onion diced
- 1 red bell pepper diced
- 1 green pepper diced
- 1 jalapeno deseeded and deveined, diced
- 1 cup frozen corn
- 2 cups pinto beans rinsed and drained
- 1 cup vegan nacho cheese sauce
- 2 cups Enchilada sauce
- 1 tablespoon Mexican seasoning
To garnish:
- 5 green onions chopped
- ½ cup cilantro chopped
Instructions
- Heat the olive oil in a skillet over medium heat. Add the diced onions and sauté until they become translucent.2 tablespoons olive oil, 1 cup yellow onion
- Stir in the red and green bell peppers, jalapeño, pinto beans, corn, and Mexican seasoning. Cook until the vegetables are tender and any excess liquid has evaporated.1 red bell pepper, 1 green pepper, 1 jalapeno, 1 cup frozen corn, 2 cups pinto beans, 1 tablespoon Mexican seasoning
- Spread ⅓ of the enchilada sauce evenly across the bottom of an 8x8-inch casserole dish. Layer half of the tortilla halves over the sauce, overlapping them to create a solid base.10 flour tortillas, 2 cups Enchilada sauce
- Spoon half of the bean and vegetable mixture over the tortillas, then drizzle ½ cup of vegan nacho cheese sauce on top. Pour another ⅓ of the enchilada sauce over the cheese sauce.1 cup vegan nacho cheese sauce
- Repeat the layers, finishing with the remaining ⅓ of the enchilada sauce on top. Cover the dish with a lid or aluminum foil and bake in the air fryer at 350ºF (180ºC) for 12 minutes.
- Remove the cover and bake for an additional 5 minutes, uncovered, to allow the top to slightly crisp. Take the casserole out of the oven, cover it again, and let it rest for a few minutes before slicing.
- Garnish with fresh cilantro and chopped green onions before serving.5 green onions, ½ cup cilantro
Notes
- Chop Ingredients Evenly: Uniform pieces cook at the same rate and help everything blend together in each bite.
- Cook Off Extra Moisture: Let any liquid from the vegetables evaporate before layering. This keeps your casserole from getting soggy.
- Layer with Overlap: Slightly overlapping the tortilla halves gives you a solid structure that holds its shape when sliced.
- Keep Cheese Between Layers: The vegan nacho cheese melts into the filling better when it’s not directly exposed to the heat.
- Preheat Your Air Fryer: Give it a few minutes to warm up before baking—this helps everything cook evenly from the start.
- Let It Rest Before Slicing: Just 5 minutes makes a difference—your slices will come out cleaner and hold together better.
- Add Garnish at the End: Fresh herbs wilt quickly in heat, so wait until just before serving to add your green onions and cilantro.
Nutrition
Calories: 443kcal | Carbohydrates: 63g | Protein: 14g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 1393mg | Potassium: 579mg | Fiber: 12g | Sugar: 12g | Vitamin A: 1698IU | Vitamin C: 52mg | Calcium: 186mg | Iron: 5mg
Tried this recipe?Let us know how it was!