All-The-Vegetables Enchilada Casserole

Vegan, Gluten and Soy Free Optional
Serves 6
Prep time: 30 minutes
Bake time: 30 minutes

Cost: $15.00*


Vegetable Filling
2 tbsp olive oil
2 organic carrots
1 organic bell pepper
1 onion
1 cup organic cremini mushrooms
1 organic zucchini
1 cup organic frozen corn
1 can of black beans, drained and rinsed
1/2 cup cashews, optional
8-10 small tortillas, whole wheat or flour folds best

Enchilada Sauce
4 cups vegetable broth
1 6oz can tomato paste
1 tbsp canola or olive oil
2 tbsp flour (any kind)
1 tsp salt
5 tbsp chili powder
1 tbsp cumin
dash of cayenne pepper

Avocado Cilantro Sauce (Optional)
1 cup cilantro
Juice from 1 lime
1 large avocado
1 tsp salt
1/2 cup water

Additional Toppings (Optional)
Vegan mozzarella or cheddar cheese
Cilantro leaves

Preheat oven to 350F

Chop and dice all vegetables for vegetable filling.  In a large frying pan, sauté vegetables in olive oil.  When carrots are soft and onions translucent, add black beans and corn. 

Meanwhile, prepare the enchilada sauce by adding all ingredients to a large saucepan over medium-low heat.  Whisk to thoroughly combine.  Sauce will thicken as it begins to bubble.  Lower heat and continue to whisk, occasionally.

Spread a thin layer of enchilada sauce on the bottom of a large 9x13 casserole pan.  Pour half of the remaining enchilada sauce into the vegetable mixture.  Stir to combine.

Take one tortilla shell and hold it like a taco in your hand.  Spoon some of the vegetable mixture into the tortilla and fold it so the filling doesn't fall out.  Lay in the prepared casserole dish, fold side down.  Continue with remaining tortilla shells until all vegetable mixture is gone.  Keep in mind that if you use corn tortillas, they may crack a bit as you fold them.  That is ok because in the end this is a casserole, not an individual taco. 

Pour remaining enchilada sauce over the enchiladas to cover.  Bake for 30 minutes.  When there is 10 minutes left, top with vegan cheddar or mozzarella.  

When enchiladas are baking, prepare the avocado cilantro cream.  Blend all ingredients in a food processor or high power blender until smooth.  Add dollops to the top of the casserole and serve warm!

*The cost of all my recipes will depend on the season and expense of produce at that time.  I don't expect the cost to be any higher than the price I list above.

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