This is a delicious and versatile enchilada-inspired Mexican casserole that’s packed with vegetables, healthy proteins, grains, and a kick of heat. It’s pure comfort food, almost like wrapping yourself with a warm blanket by the fire. Or setting your blanket on fire, depending on how spicy you like it…
EASY ENCHILADA SAUCE
This enchilada sauce is very “tomato-y” with a nice kick of heat (which of course, is relative, so adjust to your own tastes). I made the sauce quite thick, but you can thin it out by adding more water if you like. To save a bit of time, make it the night before and then store in the fridge until ready to use.
Inspired by All Recipes.
Yield: 2 cups
Ingredients:
2 tbsp chili powder
1 tbsp flour
2 tbsp extra virgin olive oil
2 (8-oz) cans tomato paste
1 cup + 1/4 cup water (or more as desired)
1 tsp cumin
1/4 tsp cayenne powder
3/4 tsp garlic powder
1/2 tsp onion powder
salt & pepper, to taste
1. In a small bowl, whisk together the oil, flour, and chili powder until no clumps remain. Add this mixture into a pot over medium heat. Cook for a couple minutes.
2. In the same bowl you used previously, mix the cumin, cayenne, garlic powder, and onion powder. Whisk this into the pot mixture until no clumps remain and then whisk in the tomato paste and water. Whisk until smooth. Whisk, whisk, whisk…because I haven’t said whisk enough apparently.
3. Simmer sauce on low-medium heat for about 10-15 minutes. Checking it every 5 mins and whisking. Add salt to taste and adjust seasonings if desired.
NAUGHTY & NICE VEGAN ENCHILADA CASSEROLE
Eric summed it up quite well when he said, “If a restaurant near my work served something like this, I would eat it everyday.” I love that man.
Inspired by: Better Home & Gardens
Yield: One (2-quart) casserole
Ingredients:
8-ounces dry fusilli pasta (3.5 cups dry noodles or half a 16-oz package)*
1 tsp olive oil
1 red onion, chopped
1 medium jalapeno pepper, seeded and chopped*
3 bell peppers (I used 1 red, 1 orange, and 1 yellow), chopped
1-3 tbsp taco seasoning mix (I used my homemade taco seasoning), to taste
1 can black beans (or 2 cups cooked), drained and rinsed
1.5-2 cups homemade enchilada sauce (see above, or use store-bought)
1/3-1/2 cup Daiya cheese (or other non-dairy cheese)
1 cup chopped green onions
salt & pepper, to taste
20 tortilla chips (about 2 handfuls), crushed
Avocado, salsa, sour cream, etc, to garnish
1. Preheat oven to 350F and grab a 2-quart casserole dish. Add dry pasta to a pot of boiling water and cook for 7-8 minutes. Be careful not to overcook the pasta or it will get mushy in the casserole. Drain and rinse with cold water to stop the cooking process.
2. In a large skillet, sauté the chopped onion, jalapeno, and peppers in the olive oil over medium heat for about 7-8 mins.
3. Add the taco seasoning, drained and rinsed black beans, and 1 cup of the enchilada sauce. Stir well and cook for another 5 mins.
4. Stir in the cheese, pasta, and chopped green onion. Season with salt and pepper to taste and adjust seasonings if necessary.
5. Spread 1/2 cup of enchilada sauce over the bottom of the casserole dish. Scoop on the skillet mixture and spread out evenly. Spoon on the rest of the sauce on top and sprinkle with cheese.
6. Bake for 15-20 mins at 350F until heated through. Sprinkle with crushed nacho chips, chopped avocado, salsa, and sour cream if desired just before serving. Serve with a big green salad and nacho chips.
Note 1: Be sure not to handle the jalapeno seeds as they can make your fingers (and anything you touch) sting badly. You can also wear plastic gloves too.