# What You Need:
→ Casserole Base
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 medium zucchini, diced
06 - 1 cup fresh or frozen corn kernels
07 - 2 cans (15 ounces each) black beans, drained and rinsed
08 - 2 teaspoons ground cumin
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon chili powder
11 - 1 teaspoon dried oregano
12 - Salt and black pepper to taste
13 - 2 cups vegan enchilada sauce
14 - 12 small corn tortillas
→ Avocado Crema
15 - 2 ripe avocados
16 - ¼ cup fresh cilantro leaves
17 - 2 tablespoons fresh lime juice
18 - ¼ cup unsweetened non-dairy yogurt
19 - ½ teaspoon salt
20 - 2 to 3 tablespoons water
→ Optional Garnish
21 - Fresh cilantro, chopped
22 - Sliced jalapeños
23 - Diced tomatoes
24 - Lime wedges
# How to Make:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with oil.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook 3 to 4 minutes until softened. Stir in minced garlic, diced bell pepper, and diced zucchini, then cook 5 minutes until vegetables become tender.
03 - Add corn kernels, drained black beans, ground cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper to the skillet. Stir thoroughly and cook 2 to 3 minutes until flavors meld. Remove from heat.
04 - Spread ½ cup enchilada sauce across the bottom of the prepared baking dish. Arrange 4 corn tortillas over the sauce, overlapping slightly as needed.
05 - Spread half of the seasoned black bean mixture evenly over the tortilla layer. Drizzle with ½ cup enchilada sauce.
06 - Place another 4 tortillas over the sauce. Add the remaining black bean mixture and drizzle with ½ cup enchilada sauce.
07 - Arrange remaining 4 tortillas on top and pour remaining enchilada sauce evenly across the entire surface.
08 - Cover baking dish with foil and bake 25 minutes. Remove foil and bake uncovered 10 minutes more until heated through and bubbling at edges.
09 - While casserole bakes, combine avocados, fresh cilantro, lime juice, non-dairy yogurt, salt, and 2 tablespoons water in a blender or food processor. Blend until smooth and creamy, adding additional water as needed to achieve desired consistency.
10 - Allow casserole to cool 5 minutes before slicing. Transfer to serving plates and top with avocado crema. Garnish with chopped cilantro, sliced jalapeños, diced tomatoes, and lime wedges as desired.
