|This Mexican Lasagna or Enchilada Casserole |
is perfect for entertaining!
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Spring is here and guests will soon be arriving for the Easter holidays. If you are trying to think of easy meals that feed a larger group, this delicious casserole could be it. Since I'm Italian, I can turn anything into a lasagna. This recipe takes beans, rice, corn, my delicious homemade enchilada sauce, daiya pepperjack style shreds, and tortillas and makes a mouth watering healthy Mexican meal for eight people.
|Homemade enchilada sauce is easy to make!|
I'm not generally a fan of fake cheese but's what's a lactose-intolerant girl gonna do when she's craving enchilada casserole? But I must say, of all the one's I've tried, spicy daiya pepperjack style shreds is my favorite. It has a nice little kick to it and adds just the right flavor to this dish.
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Enchilada Casserole (Mexican Lasagna)
Vegan, Gluten Free (If using corn or GF tortillas)
[makes 8 servings]
Requires 9x11 deep baking dish
1 tablespoon extra virgin olive oil
1 small onion, diced (about 1 1/2 cups)
1 red bell pepper, seeded and diced (about 1 1/2 cups)
1 (15-ounce) can pinto beans, drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can organic corn, drained (or 1 1/2 cups fresh kernels)
1 1/2 cups cooked rice
1/2 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/2 cup chopped fresh cilantro
4 cups medium-heat enchilada sauce
1 1/2 cups daiya pepperjack style shreds
12 (6-inch) tortillas, cut in half
This recipe calls for 1 1/2 cups of cooked rice so if you don't have leftover rice, prepare ahead of time.
Preheat the oven to 350 degrees.
Heat oil in a 5-quart Dutch oven or large pot and cook the onion and bell pepper on medium-low heat until they begin to soften, about 5 to 8 minutes.
Stir in the pinto and black beans, corn, rice, cumin, salt, and cilantro and turn off the heat.
To build the casserole, place one cup of the enchilada sauce on the bottom of a 9x11 baking dish. Spread evenly.
Cover the bottom of the baking dish with 8 tortilla halves in this manner.
Place one half of the bean filling evenly over the tortillas. Sprinkle 1/2 cup of the daiya shreds over the filling and 1 cup of the sauce.
Cover with an additional 8 tortilla halves in the same manner as above.
Place the rest of the bean filling over the tortillas.
Sprinkle another 1/2 cup of "cheese" over the filling and another 1 cup of sauce.
Place a final layer of tortillas over the filling and cover with the last cup of enchilada sauce.
Cover tightly and bake until heated through, about 40 minutes. Uncover and sprinkle the last 1/2 cup of daiya shreds over the top and heat, uncovered, until melted. About 10 minutes.
Cut into 8 slices and serve with diced avocado and vegan sour cream.