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MEXICAN TORTILLA CASSEROLE (CHEESE SAUCE)

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  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 people 1x
  • Category: Main Course
  • Cuisine: Mexican
Mexican Tortilla Casserole (Cheese Sauce)
Units Scale

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

  1. Heat 1tbsp oil over medium heat.
  2. Add chopped onion. Saute until translucent.
  3. Add grated garlic cloves. Saute for 30 seconds. Stirring often.
  4. Add tinned chopped tomatoes. Stir and cook for 45 seconds.
  5. Add tomato puree. Stir and cook for another 45 seconds.
  6. Add pink salt, cumin powder, chilli powder, black pepper, brown sugar and lemon juice. Stir and cook for 1 minute.
  7. Add vegetable stock. And simmer for 1 minute.
  8. With a hand blender, blend the sauce until smooth. Set aside.

Cheese sauce

  1. Soak 1 Cup cashews in boiling water for 1hr, then drain.
  2. Boil 2 medium carrots and 1 small potato until fork-tender, then drain.
  3. 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.
  4. Blend until smooth and creamy. Set aside.
  5. Veggie mixture
  6. Heat 1tbsp oil over medium heat.
  7. Add diced onion, . Saute until translucent.
  8. Add diced bell peppers and sweetcorn. Saute for 3-4 minutes. Stirring often.
  9. Add black beans, walnuts, jalapenos, cumin powder, cayenne powder and chipotle chilli paste.Saute for another 3-4 minutes.

Assemble

  1. Assemble in a 7 x 11 inch baking dish.
  2. Add enchilada sauce, tortillas, veggie mixture, enchilada sauce, cheese sauce. And repeat one more time.
  3. Cover with foil and bake for 15-20mins 200 °C /180 °C fan
  4. Once done, add fresh coriander, onion and some olives to garnish.

Find it online: https://cookingwithparita.com/recipe/mexican-tortilla-casserole-cheese-sauce/