Wednesday, March 5, 2014

Vegan Enchilada Casserole....AKA Mexican Lasagna!

This recipe is just straight up awesome!  It's cheap, easy and tickles my taste buds!  Basically, it is deconstructing an enchilada and forming into how a lasagna is made.  Instead of lasagna noodles, you are using corn tortillas.  And, instead of tomato sauce and Italian veggies and such, you are using enchilada sauce, beans, corn, refried beans and chilies. 
 Having a potluck dinner or some sort of team dinner?  Ditch the go to lasagna recipe and opt for the enchilada casserole instead!  Definitely a crowd pleaser!  Serve with chips and tasty quac, and a simple salad and you have a perfect dinner for a large group. 

 And, don't forget, it is cheap!  Even better when entertaining a large family or group of guests!  I was able to make this dish spending less than $1 per serving!  I mean, you can't get much better than that!

If you want to go a bit "crazy" and in some soy chorizo and trick those meat eaters!  Everyone is happy today!  It's fiesta time!

As far as the enchilada sauce goes, well the choice is all yours.  You can go with the canned sauce or you can make your own.  Personally, I never liked the canned stuff.  Not sure why, but just never did anything for me.  Tonight I made my own and was well worth it!  Don't worry- it is simple and quick!

Vegan Enchilada Casserole
Ingredients (yields 1 casserole dish)

12 corn tortillas
1 jalapeno chopped (seeds removed)
1 c onion chopped
1 large green bell pepper chopped
2 large tomatoes chopped
1 garlic clove minced
1 tsp chili powder
1/2 tbsp evoo
1 can black beans, rinsed and drained
1 can sweet corn, rinsed and drained
1 can green chilies
1/4 c sliced black olives
1 can vegan/vegetarian refried beans
1 chunky salsa
2 cup enchilada sauce (recipe below) or 1 can enchilada sauce
sliced olives and chopped scallions

In small sauce pan, mix together refried beans and salsa over medium heat until completely mixed and warm.  Turn off heat and set aside.

In saute pan, heat evoo over med-high heat and saute diced onion, garlic, jalapeno and bell pepper for 3-5 minutes.  Add in tomatoes, seasoning, beans, corn and chilies and mix thoroughly. 

Place your enchilada sauce in a large plate and dredge both sides of the corn tortillas in the sauce.  In an 8 x 12 baking dish, start off with one even layer of dredged corn tortillas.  (Think of how you would layer noodles in a lasagna dish)  Next, spoon evenly a thick layer of your refried bean/salsa mix.  Then, spread over your bean/corn/vegetable mixture.  Repeat this process once more and then top with dredged tortillas.  Garnish with black olives and chopped scallions.

Enchillada Sauce:
combine the following over low-medium heat:
2 can tomato paste
1.5 c water
2 tbsp chili powder
1 tbsp evoo
1 tsp cumin
3/4 tsp garlic powder
3/4 tsp onion powder
1 tsp of your favorite hot sauce
s+p to taste

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