Veggie Enchilada Casserole

Veggie Enchilada Casserole!

Ring in the new year on a saucy note with a spicy vegetable enchilada casserole. Stuffed with black beans, corn, potatoes, and Colby Jack cheese, then topped with a rich tomato-based sauce that has a good bite from chopped green chilies – this dish is perfect for those who are busy entertaining during the holidays. And it pairs well with beer, red wine, and even a decent champagne or sparkling wine. What more do you need?

The best part? You can make the sauce a few days in advance, freeze it, and then you are left with only 25 minutes of prep time and a half hour of cooking time. Great food in under an hour!

For the sauce:

Put the following ingredients in a stock pot, stir, and then apply enough heat to simmer for twenty minutes, stirring occasionally to prevent sticking on the bottom of the pan. Let cool, then transfer to a blender or food processor. Blend until you have a nice smooth sauce. Store in the freezer until you are ready to make the enchiladas. On the day you make them, thaw the sauce either in a microwave oven or in a sauce pan on the stove top. Bring it back to a simmer, then you are ready to go!

2 cups of vegetable broth

1 can of diced tomatoes

1 can of tomato sauce

2 small cans of chopped green chilies

1 small can of tomato paste

4 cloves minced garlic

1 tablespoon cayenne pepper

1 tablespoon cumin

1 teaspoon onion powder

For the enchiladas:

4 medium Russet potatoes, diced into pieces a little smaller than, well, you know, dice.

A few dashes of olive oil

1 can of cooked black beans

1 can yellow corn

16 ounces of shredded Colby Jack cheese. Vegan option: any nondairy variety such as Daiya-brand Jack cheese will do!

12 corn tortillas (six inch diameter) or 6 flour tortillas (twelve inch diameter)

Optional: sour cream for the final topping. Vegan option: try Vegan Gourmet nondairy sour cream!

Directions:

Preheat the oven to 350 degrees F. You will also need a fairly large saute pan, a 13 x 9 inch casserole dish, and a dinner plate.

1. Saute the diced potatoes with the olive oil until the potatoes are soft, about 20 minutes. While they are cooking, check to see if your sauce is hot yet, and then get the rest of your mis en plas. Once the potatoes are done, remove from heat. You are ready to assemble the enchiladas!

2. If you are using the twelve-inch flour tortillas, cut in half. This will help the enchiladas fit in the casserole dish.

3. Put a few spoonfuls of sauce in the casserole dish. Spread evenly on the bottom of the dish. You don’t need much; you just want a barrier between the tortilla and the dish surface.

4. Place a tortilla on the dinner plate. Coat the tortilla with a thin spread of sauce, then spoon on some potato, black beans, and corn. Finish the filling with a sprinkle or two of shredded cheese.

5. Roll up the tortilla, being careful to keep as much of the filling inside the enchilada as possible. Place it in the casserole dish. Repeat until you have used all of your tortillas.

6. Drizzle more sauce on the enchiladas. You can also add any leftover potatoes, black beans, and/or corn. Finally, top with the remaining shredded cheese.

7. Bake in your preheated oven for 30 minutes.

Serve topped with a dollop of sour cream. This dish works well alone or with added side dishes such as rice, stir fried green beans, or both. And don’t forget your beverages!

Buen provecho, mis amigos!

 

The whole enchilada!

The whole enchilada!

 

 

 

 

 

 

 

 

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2 responses to this post.

  1. Thanks, this will be going in my meatless Monday rotation

    Reply

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