https://www.copymethat.com/r/8s0pw2iii/vegan-enchilada-casserole/
5500788
BUS0gtf
8s0pw2iii
2024-11-01 19:28:55
Vegan Enchilada Casserole
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Ingredients
- subheading: Potatoes:
- 1 ½ pounds yukon gold potatoes, diced into ½-inch pieces
- 1 tablespoon olive oil
- ½ teaspoon salt
- freshly ground black pepper
- subheading: Enchilada sauce:
- 4 teaspoons cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 jalapeno, seeded and chopped (use 2 if you like more heat)
- 6 cloves garlic, chopped
- 2 teaspoons dried oregano, preferably Mexican
- 1 teaspoon salt, plus a pinch
- 2 (28-ounce) cans whole tomatoes
- 1 teaspoon agave nectar
- subheading: Filling:
- 1 tablespoon olive oil
- 1 medium yellow onion, quartered and thinly sliced
- ½ teaspoon salt, plus a pinch
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, thinly sliced
- 2 (15-ounce) cans pinto beans, rinsed and drained
- 2 tablespoons fresh lime juice
- subheading: White sauce:
- 1 cup cashews
- ¾ cup water
- 2 teaspoons organic cornstarch
- ½ teaspoon salt
- subheading: Assembly:
- 18 (8-inch) corn tortillas
- pepitas (optional)
- chopped fresh cilantro (optional)
Steps
Directions at foodrepublic.com
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