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Ground Beyond Meat Enchilada Casserole

Here we go... I've attempted to veganize a recipe by one of the best chefs I've ever had the pleasure of meeting and arguably the queen of casseroles. Audacious? Maybe. Terrifying? Absolutely!

Great news: it turned out super awesome!

enchilada casserole

Veganized a Handy Eats Recipe | Serves: | Time: ~1 hr


1 lb ground Beyond Meat

1/2 yellow onion, diced

1 small #zucchini, diced

1/2 tsp chili powder

1/2 tsp cayenne

Dash of garlic powder

S&P, to taste

3-4 flour tortillas

1/4 cup salsa

8 oz enchilada sauce

2 cups sweet potato nacho cheese (a Connoisseurs Veg recipe)

1/4 cup #avocado crema (blend avocado with enough cashew milk to get a sour cream texture)

2 tbsp lime juice

1 cup cherry #tomatoes, diced

Cilantro, diced, for garnish


Make your #sweetpotato nacho cheese ahead of time. It takes about 25 minutes.

Preheat the oven to 350 degrees. In a skillet, add 1 tb olive oil over medium heat. Add the onion and zucchini and cook for 1-2 minutes. Add the ground Beyond Meat and separate as well as you can. Cook over medium-high heat for about 5 minutes. Add in the chili powder, cayenne pepper, garlic powder, salt and pepper. Stir together to combine and turn off the heat.

Spray a 8x8 Pyrex dish or casserole dish with non-stick cooking spray. Pour the salsa on the bottom of the dish. Layer the bottom with 2 tortillas. Tear the tortillas so they fit correctly. I ended up cutting them into 4 pieces and got by using 3 tortillas.

Layer half of the ground beef, followed by half of the enchilada sauce, and half of the sweet potato nacho cheese. Add another layer of tortillas, ground Beyond Meat, enchilada sauce, and sweet potato nacho cheese. Cover with foil and bake in the oven for 30 minutes. Remove the foil and bake for an additional 10 minutes.

Top the casserole with the diced tomatoes. Add the cilantro as garnish. Serve with the avocado crema mixed the lime juice and place in a condiment bottle. Pray to God it tastes all right.

enchilada casserole


What I ate and drank today

Egg and cheese wrap with diced tomatoes

2 oat milk yogurts

7 glasses of water

Spinach salad with roasted red peppers, cherry tomatoes, red onion & avocado crema

A couple handfuls of tomatoes

Enchilada casserole

Red wine


~4.5 miles of walking

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