Roasted Vegetable Enchilada Casserole
We're halfway through Spring, so before Summer arrives and while it's still cool enough in the kitchen to turn on the oven, here's a baked casserole that will be a wonderful main course at your next family gathering. Also paying respect this month to Cinco de Mayo on 5/5, this recipe turns slightly tricky to roll up traditional enchiladas into an impressive, layered casserole that cuts like lasagna but eats like a Mexican fiesta.
Roasted Vegetable Enchilada Casserole features layers of green enchilada sauce, corn tortillas, refried beans, roasted sweet potatoes, pasilla peppers, red onions, and corn, plant-based shredded cheddar cheese, pepitas, plant-based sour cream, red salsa, and fresh cilantro for garnish. The veggies take about 30 minutes to roast, assembling all the ingredients takes about 20 minutes, and baking takes about 40 minutes - not exactly a 30-minute meal, but well worth the effort and time.
If you'd like dinner to be an easier undertaking, invite a few friends over for a potluck where you supply the main course, and then you assign the guests to bring the rest of the feast. For example, ask one person to bring guacamole and chips, another to bring a salad of seasonal veggies like carrots, peas, and radishes, and another to bring sliced fresh mango + mango sorbet for a light, refreshing finish to the meal.
Full disclosure, a couple of weeks ago, I made enchiladas the conventional way and was kind of frustrated and not that impressed with the outcome. So, I was thrilled when this improvised enchilada incarnation exceeded my expectations and was more than worthy of sharing with you.
Roasted Vegetable Enchilada Casserole
Ingredients:
3 large sweet potatoes, peeled and sliced
2 large pasilla peppers, seeded and chopped
2 red onions, peeled and sliced
Olive oil for drizzling
Salt & pepper for sprinkling
3 cups green enchilada sauce
1 1/2 dozen (18) corn tortillas
1 can or pouch of vegetarian* refried pinto beans
1 can or pouch of vegetarian* refried black beans
1 cup of corn kernels
2 1/4 cups of plant-based shredded cheddar cheese, divided into thirds
1/2 cup pepitas
For garnish:
1 container plant-based sour cream
1 container fresh tomato salsa
1/2 cup fresh cilantro, chopped
*no lard
Instructions
Preheat the oven to 375 º.
To make the roasted vegetables, line a baking sheet with parchment paper and place the sweet potatoes on one half and the pasilla peppers and red onions on the other half. Drizzle everything with olive oil and sprinkle with salt and pepper. Roast for about 30 minutes until the vegetables are tender and lightly caramelized. Set aside.
Assemble the casserole in a 9 x 13" baking pan. First, cover the bottom of the pan with 1 cup of enchilada sauce. Take 6 corn tortillas and place them over the sauce, turning them over to coat both sides.
Spread one can/pouch of the refried black beans over the tortillas.
Cover the refried beans with the roasted sweet potatoes.
Sprinkle 1/3 of the shredded cheddar over the corn.
Pour another cup of enchilada sauce over the top.
Place another 6 corn tortillas over the sauce, turning over to coat both sides.
Spread the remaining can/pouch of refried pinto beans over the tortillas.
Place the roasted pasilla peppers and onions over the refried beans.
Pour the corn over the pepper and onions.
Sprinkle 1/3 of the shredded cheddar over the corn.
Pour 1/2 of the remaining enchilada sauce over the top.
Place the remaining corn tortillas over the top. Pour the remaining enchilada sauce over the tortillas Sprinkle the remaining shredded cheddar over the top.
Sprinkle with the pepitas.
Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and bake another 10 minutes. Remove the casserole from the oven and let it cool for about 15 minutes. Cut into serving portions, and top with sour cream, red salsa and fresh cilantro.
