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This Mexican casserole isn’t only delicious but it’s also healthy. Filled with veggies, beans, nuts and also naturally gluten free!
This recipe was inspired by a Mexican lasagna that my mum used to make but because most of my family are vegan now I really, really wanted to create something similar.
Vegan Cheese Sauce
A healthy cheese sauce made with cashews, potatoes and carrots may seem strange but I promise you it compliments the enchilada sauce! The cheese sauce is also made with ‘gold dust’ aka nutritional yeast. Not only is nutritional yeast healthy for you (contains b12) but it also adds a cheesy flavor to this sauce.
Using corn tortillas may seem strange but the way it absorbs the enchilada sauce is perfect! Corn tortillas are the preferred tortillas; however, you can use flour tortillas in this recipe but it’s not something I’d recommend, as they can get a little soggy.
I LOVE making this recipe for birthday lunch’s/dinner’s for my family. The vegans AND non-vegans in my family love, love, love this dish. Did I mention when I make it for my family I have to make more than one batch?! Yes, it’s that delicious + addictive!
Please serve with guac!! It’s a MUST! And some hot sauce / chilli flakes!
https://youtu.be/FU1qjKITpyM
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Ingredients
- 8 corn tortillas (cut into strips)
Enchilada sauce
- 3/4 cup tinned chopped tomatoes
- 1 medium onion (chopped)
- 2 garlic cloves (grated)
- 200 ml vegetable stock (1 cube)
- 1 tbsp tomato puree
- 1/2 tsp brown sugar
- 1 tsp pink salt
- 1 tsp chilli powder
- 1 tsp cumin powder
- 1/4 tsp black pepper
- Juice of half a lemon
Cheese sauce
- 1/3 cup nutritional yeast
- 1 tsp onion powder
- 1/4 tsp white pepper
- 2 garlic cloves
- 2 medium carrot (boiled)
- 1 small potato (boiled)
- 1 cup cashews (soaked in boiling water for 1 hour)
- 2 tsp apple cider vinegar
- 3 tbsp jalapeno brine
Veggie mixture
- 2 bell peppers (red and green)
- 1 box of beans 230g (drained and rinsed)
- 1/2 cup sweetcorn
- 1 onion diced
- 3/4 cup walnuts (chopped)
- 1/3 cup jalapeños
- 1 tbsp chipotle chilli paste
- 1/2 tsp cumin powder
- 1/2 tsp cayenne pepper
Instructions
Enchilada sauce
- Heat 1tbsp oil over medium heat.
- Add chopped onion. Saute until translucent.
- Add grated garlic cloves. Saute for 30 seconds. Stirring often.
- Add tinned chopped tomatoes. Stir and cook for 45 seconds.
- Add tomato puree. Stir and cook for another 45 seconds.
- Add pink salt, cumin powder, chilli powder, black pepper, brown sugar and lemon juice. Stir and cook for 1 minute.
- Add vegetable stock. And simmer for 1 minute.
- With a hand blender, blend the sauce until smooth. Set aside.
Cheese sauce
- Soak 1 Cup cashews in boiling water for 1hr, then drain.
- Boil 2 medium carrots and 1 small potato until fork-tender, then drain.
- In a high speed blender add boiled carrots and potato. Along with soaked cashews, onion powder, white pepper, garlic cloves, nutritional yeast, apple cider vinegar and jalapeno brine.
- Blend until smooth and creamy. Set aside.
- Veggie mixture
- Heat 1tbsp oil over medium heat.
- Add diced onion, . Saute until translucent.
- Add diced bell peppers and sweetcorn. Saute for 3-4 minutes. Stirring often.
- Add black beans, walnuts, jalapenos, cumin powder, cayenne powder and chipotle chilli paste.Saute for another 3-4 minutes.
Assemble
- Assemble in a 7 x 11 inch baking dish.
- Add enchilada sauce, tortillas, veggie mixture, enchilada sauce, cheese sauce. And repeat one more time.
- Cover with foil and bake for 15-20mins 200 °C /180 °C fan
- Once done, add fresh coriander, onion and some olives to garnish.
