Enchilada Lasagna

Ingredients

ENCHILADA SAUCE:

  • 3 tablespoons water
  • 3 tablespoons all purpose flour, | gluten-free if needed
  • 2 tablespoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • 1 teaspoon apple cider vinegar

TACO “MEAT”:

  • 2 cups riced cauliflower , | 1/2 medium head cauliflower
  • 4 ounces mushrooms , | 1/2 package, or 4-5 mushrooms
  • 1/2 cup raw walnuts
  • 2 tablespoons vegetable broth, more if needed
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 tablespoons low sodium soy sauce, | tamari for gluten free
  • 1/2 teaspoon salt, to taste

THE REST:

  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/2 Recipe Vegan Queso
  • 12-15 corn tortillas
  • 1/4 cup chopped cilantro

Directions:

Sauce:

  1. Measure all the dry ingredients (flour + spices) and place them in a small bowl.
  2. Heat a few tablespoons of water in a medium pot, then pour the flour/spices mixture on top and whisk constantly for a minute.
  3. Whisk in the tomato paste, then slowly pour in the vegetable broth, whisking constantly.
  4. Bring to a boil, then simmer for about 5 minutes, whisking frequently to remove any lumps. Remove from heat, stir in the apple cider vinegar and add salt to taste.

Filling:

  1. Using a food processor, pulse your cauliflower to make cauliflower rice.
  2. Pulse the mushrooms and walnuts a few times until they are a similar consistency as the cauliflower. You could chop them all very small with a knife if you don’t have a food processor.
  3. Add the vegetables and walnuts to a large pan, heat to medium-high heat. Pour in the vegetable broth, spices and soy sauce.
  4. Stir well to combine everything. Continue to cook for 10-15 minutes, stirring frequently. Add salt to taste, then stir in the black beans.

Assembly:

  1. Preheat oven to 400 degrees F. Spread 1/2 cup of enchilada sauce in the bottom of a 9×13 inch casserole dish.
  2. Place a layer of filling in the bottom of the pan, topped with vegan cheese sauce and a sprinkle of vegan cheese if using.
  3. layer a single layer of tortillas over this (it’s ok if they overlap slightly
  4. Repeat steps 1 and 2, layering tortillas on top of each layer until the pan is full.
  5. top with a layer of cheese sauce and vegan cheese (if using)
  6. Bake, uncovered, for 20-25 minutes, until bubbly. Top with chopped cilantro and green onion and serve hot.

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