Enchilada Bake

This is a layered enchilada bake that mocks a lasagna, but tastes like enchiladas. It is very filling but, of course, has no animal products in it. You can tweak it with whatever vegetables you like, or even make it in the traditional way by rolling the enchiladas, and pouring the sauces on top. 

Ingredients (makes 6 enchiladas or a 9 x 13 dish):
Cheeze Sauce (you can use any vegan cheeze sauce that you like): 
1 1/2 cups vegetable stock
1 cup cashews (soaked in water for at least 1 hour, drained)
1/8 cup lemon juice
1/2 tsp paprika
1/2 tsp onion powder
2 garlic cloves, minced
1/2 tsp sea salt
1 jalapeno pepper, seeded, ribs removed and finely diced
1/2 cup nutritional yeast
1 tsp arrowroot powder, or flour 

1 large jar of salsa (about 3 cups, any heat you like)

1 tblsp oil
2 peppers (any color), chopped
1 onion, chopped
1 can black beans, rinsed
1/2 cup corn
1/2 tblsp chili powder (optional, just adds a bit more heat)

5-6 large whole wheat tortillas, cut into triangles
1 cup of grated vegan cheese (optional)

1) For the cheese sauce, blend stock and cashews in a blender until smooth. Transfer to a small pot, add all other ingredients (except for arrowroot powder/ flour), and heat over medium heat for about 5 minutes, whisking constantly. Once bubbling, add arrowroot powder/ flour and whisk until thick. Set aside.
2) In a large pan, saute onions in oil for about 2 minutes. Add all other filling ingredients and saute until peppers soften slightly (about 5 minutes).
3) Layers:
-  1/4 cup of 'cheese' sauce on the bottom of a 9 x 13 baking dish.
- 1/3 of the tortilla triangles
- 1/2 of the vegetable ingredients on top
- 1/2 leftover cheese sauce
- 1/3 salsa
You will finish with tortilla triangles, and 1/3 of the salsa to spread on top. If using, you may sprinkle with vegan cheese.
4) Bake in a 350 degree oven for 45 minutes, or until bubbling. Let stand for 5 minutes. Enjoy!

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