Enchilada Casserole Supreme
 
Prep time
Cook time
Total time
 
Your family will love this veggie-packed one-dish meal! Top it with vegan cheese, cashew sour cream, or cubed avocado for a complete, filling dinner. Vegan & GF.
Author:
Recipe type: Entree
Cuisine: Mexican
Serves: 6-8
Ingredients
  • ½ red onion, chopped
  • 3-4 garlic cloves, minced
  • ½ large red bell pepper, chopped
  • 1 medium zucchini, chopped
  • 4 oz. crimini or white mushrooms, chopped
  • 1 cup salsa, mild or medium
  • 1 tsp. ground cumin
  • ½ tsp. chili powder
  • ½ tsp. paprika
  • 2 cups baby spinach, roughly chopped
  • 1 15-oz can black beans, drained
  • 1 15-oz can pinto beans, drained
  • 1 cup corn, frozen or canned
  • Salt & black pepper to taste
  • 1 11-oz package small corn tortillas, cut in half
  • ~ 1 cup vegan cheese shreds (optional)
  • 1 cup enchilada sauce (I use Frontera red enchilada sauce)
  • To Serve:
  • 1 cup cashew sour cream (See note)
  • Cubed avocado
  • Fresh cilantro
Instructions
  1. Preheat oven to 350 degrees F.
  2. Add ¼ inch of water to a large sauce pan and cook onion, garlic, and red pepper over medium heat until translucent, 5-7 mins. Add the zucchini and mushrooms and cook another 5 mins until veggies are soft.
  3. Stir in the salsa, cumin, chili powder, and paprika. Add the spinach and stir to wilt, then add the beans and corn, stirring to reheat. Taste for seasoning and add salt and pepper, if needed. Remove from heat and set aside.
  4. Line the bottom of a large casserole dish with a single layer of tortillas, placing the flat cut edges against the sides of the dish, slightly overlapping the tortillas until no holes remain. Top tortilla layer with half of the veggie mixture, then place another layer of tortillas on top of that. Sprinkle with vegan cheese (if desired), then spread out the rest of the veggie mixture on top of that. Finally, add one more layer of tortilla, spread the enchilada sauce on top of it so no dry spots remain, then sprinkle with more cheese shreds.
  5. Cover with foil and bake 20 mins. Uncover and bake another 10 mins.
  6. Serve topped with a drizzle of cashew sour cream, cubed avocado, and/or fresh cilantro.
Notes
To make cashew sour cream, blend together 1 cup of soaked raw cashews (in warm water at least 30 mins, drained), 1 T. lemon juice, a pinch of salt, and about ⅓ cup of water. Add more water if too thick. Use to spoon on top of the casserole, or put it in a sandwich bag, cut off a small corner, and drizzle on each serving.

This casserole freezes well, so try making two at once so you have one for later!
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2018/03/14/enchilada-casserole-supreme/