Combine the best of Mexican food and American comfort food with this enchilada casserole. Soft corn tortillas are filled with sautéed onions, mushrooms, and tomatoes, and topped with beans. The enchiladas are then arranged in a baking dish, covered with a homemade salsa, and baked in the oven until warm and bubbly. This dish will be a hit at home or at any potluck.
Enchilada Casserole [Vegan, Gluten-Free]
For the Enchilada Filling:
- 1 tablespoon olive oil
- 1 medium white onion, finely diced
- 1 1/2 cups white mushrooms, finely chopped
- 1 15-ounce can pinto beans or black beans, rinsed and drained
- 2 cups fresh baby spinach, chopped
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon ground sea salt
- 8 corn tortillas
- Vegan cheese
For the Enchilada Sauce:
- 2 tablespoons olive oil
- 1 tablespoon amaranth flour (Gluten-Free) or all-purpose flour
- 1 28-ounce can crushed tomatoes
- 1/2 cup water
- 1 teaspoon Italian seasoning
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground sea salt
For the Optional Toppings:
- Nutritional yeast
To Make the Enchiladas:
- Preheat oven to 350°F and spray a 9x13-inch pan with cooking spray.
- In a large skillet over medium-high heat, add onion and mushrooms. Cook until onion is translucent and mushrooms are soft, about 8 minutes, stirring occasionally. Reduce heat to medium. Add beans and spinach and cook until heated, about 2 minutes. Add cumin, garlic powder, and stir. Remove from heat.
- When ready to assemble, add the tortillas in a single layer to the preheated oven, until warm, about 1 minute. You can place directly on the rack or use a cookie sheet. This will help the corn tortillas soften so they are easier to assemble the enchiladas. Depending on how quickly you work, you may want to heat 4 at a time so the tortillas stay warm.
- Add about 3 tablespoons of the bean/mushroom mix to each warm tortilla. Add 1 tablespoon of vegan cheese to each, if desired, spreading evenly. Carefully overlap each side of the tortilla to enclose (don't close the ends), and place carefully, upside down, in a 9x13-inch baking pan. Repeat until all of the corn tortillas and filling are used up. If there is extra filling, you can fill it in the gaps in the pan with the filling.
To Make the Enchilada Sauce:
- In a large skillet over medium heat, add olive oil. After 1 minute, add flour and stir with a wooden spoon. Add crushed tomatoes, water, oregano, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and cook for 15 minutes; the sauce will thicken. Stir and remove from heat. Makes about 2 cups.
To Make the Casserole:
- Spoon the enchilada sauce over the enchiladas (about 2 cups, if using your own sauce), covering each corn tortilla with the sauce.
- Sprinkle nutritional yeast over the top, if desired.
- Bake at 350°F for 30 minutes. Remove from oven and let cool 5 minutes. Top with salsa and avocado.
Best if served immediately but will last in the refrigerator for a couple days.