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If you like enchiladas but are discourage because of all the work making them enchilada casserole is your answer. Instead of pulling filling in a tortilla and rolling them up you simply just layer all the ingredients in a casserole dish. I usually make the filling with beans and whatever vegetables I have on hand but usually will include some greens like kale or spinach and maybe mushrooms.

 

 

 

 

 

 

 

Filling:

  • 2 Tbsp. vegetable broth
  • 2–3 tablespoons of salsa
  • 1 cup yellow onion, minced
  • 5 large garlic cloves, minced
  • 1/2 cup corn
  • 1 cup spinach or kale, chopped
  • 1 (15.5 oz.) can black or kidney beans, drained and rinsed
  • 11 corn tortillas

Homemade cheese sauce:

  • 1 cup chopped carrots
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¼ cup nutritional yeast
  • ½ tsp salt, maybe more if you want a saltier.
  • 1/3 cup raw cashews
  • 1 cup Almond milk

Homemade Enchilada Sauce:

  • 1 (8 oz.) can tomato sauce
  • 1 (8 oz.) can tomatoes
  • 1 teaspoon ground chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • Salt and pepper to taste
  • Topping:
  • 1/4 cup cilantro
  • 3 tablespoons chopped green onions
  • 1 cup cherry tomatoes, cut in half
  1. Make cheese sauce first: Cook carrots until soft in water and drain. Mix everything until completely smooth and creamy in a food processor or high-speed blender.
  2. Preheat the oven to 350°F
  3. Prepare the filling: In a medium pan over medium heat, heat the vegetable broth and add the onions and garlic, and sauté for 2-3 minutes or until it begins to become translucent. Add in the corn and greens and continue to sauté for 3 more minutes.Add more broth as needed to prevent burning. Mix through the black beans and then set aside.
  1. Prepare the enchilada sauce: In a high-speed blender, add in all the ingredients for the sauce except for the salt and pepper. Blend until smooth and season with salt and pepper to taste.
  2. Set aside.
  1. Assemble the casserole: Evenly distribute a thin layer of sauce to the bottom of a 10×8″ baking dish. Dip a tortilla in the sauce, being sure to cover both sides, and then layer it into the bottom left of the dish. Repeat with more tortillas until bottom of casserole dish is covered. Add in a layer of the vegetable mixture and about 3 tablespoons of cheese. Repeat these layers until you reach the top of the dish, and then add a final layer of wet tortillas. Spread remaining sauce on top, and add cheese sauce to the top of the casserole.
  1. Place into the oven and bake for 20-25 minutes. Remove and allow it to cool for at least 10 minutes.
  2. Top with cilantro, chopped tomatoes and green onions.

Fredrika Syren

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