Enchilada Casserole

This recipe is very flexible and makes great leftovers!

Ingredients: 

• 12 Corn tortillas

• 1-2 cans black or pinto beans (or a combo), well drained

• 6-8 oz bag of shredded Mexican style cheese

• ~1-2 cups cooked veggies, wrung out or patted dry (ridding of excess moisture is key)

• Suggested veggies (choose 1-2): mushrooms, olives, spinach, bell peppers, cauliflower rice, zucchini, sautéed onions 

• Optional: grass-fed ground beef, shredded chicken, pork, steak, crumbled tempeh

• 4-6 cups red enchilada sauce (store bought or homemade); see below for homemade recipe 

• Fresh avocado and/or cilantro garnish, when serving

Directions: 

1. Make the enchilada sauce prior to assembling the casserole 

2. Cook veggies and wring them out with a clean kitchen towel- it’s important to get rid of any excess moisture! 

3. In a 9 x 13” baking dish, start layering:

1. Spread a thin layer of sauce on the bottom on the pan

2. Put 4 tortillas down, (I cut 3 of them in half) for each ‘layer’- make 3 layers. In each layer, add cheese and sauce. Also add beans, veggies, and optional other protein to the layers. Add extra sauce and cheese to the top layer

4. Bake at 400 degrees, lightly covered with tinfoil, until heated all the way through (~30-40 minutes)

5. Top with fresh avocado and/or fresh cilantro for serving 

Red Enchilada Sauce

(Credit: Cookie and Kate Blog); Makes ~4 cups of sauce.

Ingredients: 

• ¼ cup + 2 Tbsp flour (whole wheat, all-purpose, or gluten free all-purpose)

• 2 Tbsp chili powder

• 2 tsp ground cumin

• 1 tsp garlic powder

• ½ tsp dried oregano 

• ½ tsp salt

• ¼-½ tsp ground cinnamon 

• 1-2 Tbsp olive oil

• 4 cups vegetable broth

• ¼ cup tomato paste

• 2 tsp apple cider vinegar

• Ground pepper, to taste 

Directions: 

1. Mix the first 7 ingredients together in a small bowl, set aside

2. Heat oil in a large pot, once hot, whisk the flour mixture into the oil

3. Add the tomato paste, stir quickly

4. Add the broth, whisk until clumps fully dissolve

5. Bring to a simmer, reduce heat, allow to sit for ~10-15 minutes, stirring often 

6. The mixture will continue to thicken as it cools

7. Use right away in enchiladas or store in the fridge for several days for later use