Everyone loves enchiladas right? Have you had an enchilada casserole before? How about a vegan version? The “cheeze” sauce used in this enchilada casserole recipe is so tasty and can be used in any Southwestern dish that calls for cheese, such as 7 layer dip! I recommend making homemade salsa for this recipe if possible.
1 16-ounce can pinto beans, drained
1 16-ounce can chili beans, undrained
1 large onion, chopped
1/2 – 1 cup salsa
12 corn tortillas, cut into 1 inch pieces
1-2 cups “cheeze” sauce (recipe follows)
1 large tomato
2 cups lettuce, chopped
In a bowl, combine the beans, onion and salsa; Mix well.
Spray an 8×11 pan with nonstick cooking spray. Sprinkle 1 tablespoon water in bottom of pan. Layer pan with half of the corn tortilla pieces, half of the bean mix, and half of the cheese; repeat layers.
Bake at 350 degrees for 45 minutes. Serve with chopped tomatoes, lettuce and guacamole.
1 cup roasted cashews
1 cup water
1/2 cup pimientos
1/4 cup nutritional yeast
1/4 cup sesame seeds
1/4 cup fresh lemon juice
1/2 teaspoon sea salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
Blend all of the above ingredients until smooth.
Photo and recipe by Michelle