Enchilada Casserole | Vegan

Peel and chop 3 large carrots into big chunks.

Chop about 1/4 to 1/3 cup of red onion into big chunks.

Optionally, add 1 teaspoon of beet for color.

Add enough water to almost cover the vegetables in the pot.

Place the pot on medium-high heat and bring to a boil.

Once boiling, reduce heat to low and cover, simmering for 15-20 minutes until carrots are fork tender.

Mince 2 cloves of garlic.

Slice half a medium zucchini lengthwise and then into half moons.

Coarsely chop 1 cup of black pitted kalamata olives.

Remove stems from 16 ounces of crimini mushrooms and slice thinly.

Heat a medium-sized fry pan with 2 teaspoons of olive oil over medium heat.

Add chopped onion and minced garlic to the pan and sauté for about 5 minutes until softened, adding a little sea salt.

Add sliced mushrooms to the pan, season with salt and 1 teaspoon of ground cumin, and cover to cook for a few minutes.

Once carrots are tender, puree them with the cooking liquid, adding 1/2 teaspoon of sea salt and optionally a squeeze of lime juice.

Add sliced zucchini, 1/2 cup of frozen corn kernels, and the chopped olives to the mushroom mixture, cooking for another 5 minutes until tender.

Lightly oil a deep dish lasagna casserole.

Layer half a cup of the carrot sauce on the bottom of the casserole.

Add a layer of tortillas, followed by the vegetable and bean mixture, and optionally some cheese.

Repeat the layering process until all ingredients are used, finishing with a layer of tortillas and sauce on top.

Cover the casserole with foil and bake at 400 degrees Fahrenheit for 15 minutes.

Uncover and bake for an additional 8 minutes, adding cheese on top if desired.

Equipment Needed

Spice Level:

Dietary