This is not the most photogenic recipe, but the flavors are nice.
When it comes to enchiladas, I can't be bothered with the rolling of the filling in the tortilla, so I am lazy and layer it like lasagna and it works well.
You can either use corn tortillas or flour tortillas. The pictures in this post use flour. Flour tortillas can be more like noodles in that they are more doughy, but the corn can taste more like a tamale.
I don't make this recipe very often as it does make quite a bit. It does keep well for leftovers. I made this recipe for us on Christmas Eve so that we'd have leftovers to take us through the holiday weekend. It was tasty and pairs nice with a side salad or tortilla chips.
LAZY MAN'S ENCHILADA LASAGNA
INGREDIENTS:
1-14oz can of Kidney Beans, rinsed and drained
1-14oz can of Pinto Beans, rinsed and drained
1-14oz can of Black Beans, rinsed and drained
2 medium Onions, peeled and diced small
1-14 oz can Black Olives, drained, rinsed, and sliced
* 1/4-1/2 cup chopped Cilantro (Coriander) - Optional
2 small or 1 large can of Enchilada sauce (mild or spicy)
1/2 cup Flour
1/2 cup Nutritional Yeast
1 tsp Granulated Garlic
1 tsp Yellow Mustard
3 Tbsp vegan Margarine
1/4 tsp Salt
2 cups hot Water
10-12 Flour or Corn Tortillas (depending on size)
* vegan sour cream such as Tofutti - optional
DIRECTIONS:
1. Preheat oven to 350˚F and spray a 9x13 glass dish with non-stick cooking spray.
2. For the filling - In a large mixing bowl, combine the beans, onions, and black olives. Mix. Add in the cilantro if you are using it. Set aside.
3. For the cheese sauce - In medium sauce pan whisk together flour, nutritional yeast, and garlic. Whisk in water until there are no lumps, then add mustard. With heat on medium whisk lightly until thick and bubbling. Remove from heat and whisk in vegan margarine.
4. Reserve 1/2 cup of cheese sauce and set aside. Pour remaining cheese sauce into bean mixture and mix thoroughly to coat.
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| (Filling mixed and ready for assembly) |
5. To assemble - Spread a healthy layer of enchilada sauce down in the bottom of pan. Cut tortillas in half and layer 4 halves on the bottom of the pan with the cut sides out like shown in the photo below.
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| (Tortillas with enchilada sauce on top) |
6. Spread a little more enchilada sauce on top of the tortillas, then spread half of the bean filling on top.
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| (First layer of bean mixture) |
7. Drizzle a bit more enchilada sauce over bean mixture and top with 4 more tortilla pieces. Again, spread enchilada sauce on the tortillas and top with the rest of the bean mixture.
8. Drizzle a bit more enchilada sauce over bean mixture and top with 4 more tortilla pieces. Spread enchilada sauce on the top layer of tortillas and drizzle with the reserved cheese sauce.
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| (ready for the oven) |
9. Bake uncovered in a 350˚F oven for 40-45 minutes. Let rest for a few minutes until the sauce stops bubbling before serving. Top with vegan sour cream or avocado if desired.
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| (Just out of the oven) |
You can cut this into 8 rectangle pieces or scoop it with a spoon to serve. I usually cut it into 8. The first one out of the pan is always the hardest and the bottom tortillas have been known to stick a bit. To store leftovers, cover with plastic or foil and store in the fridge overnight. They are much easier to cut when cold the next day. You can also store pieces in the freezer for later meals. I reheat leftovers in the microwave.
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| (Cold from the fridge on day 2 - it sets up overnight) |
- Bon Appetit
" Keep as near as ever you can to the first sources of supply - fruits and vegetables." - B.W. Richardson
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