Prep Time – 20 min            Cook Time – 30 min          Yield – 4 servings


2 tablespoons avocado oil
1 medium onion, chopped
4 cloves minced garlic
10 oz mushrooms, chopped
10 oz spinach, chopped
½ tsp cumin
1 tsp chili powder
1 tsp old bay seasoning
12 oz chopped black olives
11 oz drained canned corn
¼ cup cilantro, chopped
1 can enchilada sauce
Salt and pepper to taste


In skillet over medium heat, add oil. Saute’ onion, garlic, mushrooms, spinach until tender. Add cumin chili powder, old bay seasoning, black olives, canned corn, cilantro, salt and pepper and toss for about a minute.

Assemble the Casserole

Add ½ cup of enchilada sauce to bottom of 9X13 inch casserole dish.
Place single layer of corn tortillas, then 1/2 of filling, another layer of corn tortillas, 1/2 of filling and top with a layer of corn tortillas, the rest of the enchilada sauce and sprinkle with vegan cheese. Bake 30 minutes at 350 degrees F. Serve with chopped toppings.

Chopped Toppings

Green Peppers