Vegan Enchilada Casserole
Ingredients
Carrot Sauce
- 3 large carrots cut into big chunks
- ¼ large red onion chopped (½ cup)
- 1 teaspoon chopped red beet
- water
- sea salt
- lime (½ lime, juiced) optional
Casserole
- 2 cloves garlic minced
- 1 yellow onion diced
- 1 medium zucchini cut into half moons
- 1 cup black kalamata olives chopped
- 16 oz crimini or button mushrooms de-stemmed and sliced
- 2 teaspoons olive oil
- 1 teaspoon ground cumin
- ½ cup frozen corn kernels
- chili powder or crushed red pepper optional
- 26 oz cooked kidney beans
- ½ cup vegan shredded cheese or cheese of your choice, for the top (plus extra if you want to add some in the layers)
- 1 8-count pack cassava flour tortillas or other tortillas
Instructions
- Lightly oil a 9 x 13 glass casserole dish.
- Make the sauce: In a medium saucepan, place the carrots, red onion and red beet. Add just enough water to almost cover the vegetables. Bring to a boil over medium high heat. Cover and reduce the heat to simmer on low for 20 minutes, or until the vegetables are fork-tender.
- Once the vegetables are soft, place the cooked carrots, red onion and any remaining cooking liquid in a small blender. Add ½ teaspoon of the sea salt. You can also add a squeeze of fresh lime juice.
- Preheat the oven to 400 degrees F.
- In a large frypan, heat the olive oil over medium heat for a minute. Add the onion and garlic. Add a sprinkle of the sea salt to help the onions soften. Cook and stir for a few minutes. Add the mushrooms. Add another generous pinch or two of sea salt. Cover and cook for a few more minutes, or until the mushrooms soften. Add the zucchini, a little more salt, the corn kernels and the black olives. If you want to add spicy ingredients like chili powder or crushed red pepper, you can add that now.
- In the prepared casserole, place about ½ cup of the carrot sauce on the bottom. Spread it around. Add a layer of tortillas, then top with ½ of the vegetables and ½ of the kidney beans. Feel free to add a little vegan cheese in the layers. Top with ½ cup of the sauce. Repeat the layers with another layer of tortillas, then the remaining beans and veggies, another ½ cup sauce, and another layer of tortillas. Spread with any remaining sauce.
- Cover with foil. Bake for 15 minutes. Uncover the casserole and bake for another 8 minutes. Top with cheese and bake for another minute. Let the casserole cool for 5 minutes before slicing into squares. Serve with a side salad and guacamole.
- Enjoy!
Notes
Note: If you want more sauce in this casserole, feel free to double the amount of sauce ingredients.