- Servings : 6-8
Who needs cheese to make a killer enchilada casserole! This vegan version rivals any traditional recipe.
- 1 cup vegetable broth
- 1 cup diced onion
- 2 cloves minced garlic (2 teaspoons)
- 1 teaspoon sea salt
- 1 cup fresh or frozen corn kernels
- 1 cup coarsely chopped black olives (preferably kalamata)
- 1/2 cup diced green bell pepper
- 1 1/2 teaspoons chili powder
- 1/4 teaspoon cayenne
- 2 cups salsa
- 1 cup carrot juice
- 18 corn tortillas
- 2 cups cooked or canned pinto or black beans, drained and rinsed
Preheat the oven to 350°F. Lightly oil a 9 x 13-inch glass lasagna pan with oil.
To make the onion sauce, put 2 tablespoons of the broth in a large skillet over medium heat. Add onion, garlic, cumin, and a pinch of the salt. Cook and stir for 5 minutes. Add the corn, olives, bell pepper, chili powder, cayenne, and another splash of the broth. Cook and stir for 10 minutes. Add the remaining broth, salsa, carrot juice, and remaining salt and simmer for 3 minutes.
Put 6 of the tortillas on the bottom of the prepared pan, covering the entire surface. Spread half of the beans evenly over the tortillas. Cover the beans with one-third of the onion sauce. Add another layer of 6 tortillas. Top that layer with the remaining beans and half of the remaining onion sauce. Cover with the final 6 tortillas. Spread them with the remaining portion of the onion sauce.
Cover and bake for 30 minutes. Uncover and bake for 5 minutes longer.
Cool for at least 15 minutes before cutting and serving.
Extra-Hearty Enchilada Casserole
Add 2 cups of chopped seitan to the onion sauce before assembling the casserole.