Vegan Enchilada Casserole
24 or so corn tortillas (yellow or white) cut in half
1-16 ounce jar green tomatillo salsa (medium or mild)
2 jars of your favorite medium hot red salsa (or my poblano salsa)
2 tablespoons olive oil to sauté with and also to coat bottom of casserole
1 yellow onion, chopped fine then sautéed till translucent
4 garlic cloves, minced then sautéed for one minute
1 teaspoons ground cumin
1 teaspoon dried cilantro
1 teaspoon dried oregano
1/2 teaspoon ground coriander
1 can of black beans, drained and rinsed
1 can corn, drained
1 cup quinoa, pre-cook, (volume will increase)
salt and pepper to taste
Roasted Poblano Salsa
4 poblano peppers blistered, skins and seeds removed, then chopped
(I had three shishito peppers which I added)
1 yellow onion chopped fine then sautéed till translucent
4 garlic cloves minced and sautéed for one minute
2 green tomatoes chopped or substitute 6 tomatillos chopped
8-10 roma tomatoes chopped
1 teaspoon ground cumin
1 teaspoon dried cilantro
1 teaspoon dried oregano
1/2 teaspoon ground coriander
salt and pepper to taste
Make the poblano salsa by sautéing onions, garlic, and spices. Add poblanos, green tomatoes and red tomatoes and cook till soft. When cool blend smooth. Set aside.
Pre-cook quinoa, fluff with a fork, and set aside to cool. Drain black beans and rinse. Drain corn. Add quinoa, beans, and corn to a large bowl which will be the filling. Sauté onion, garlic, and bloom spices. Add to filling mixture.
With a pastry brush spread olive oil on bottom and sides of 9 x 13 inch baking dish and spread half of tomatillo salsa in the bottom. Top with a layer of tortillas which have been cut in half.
Spread half of filling mixture and top with half of poblano salsa. Next top with another layer of half corn tortillas. Repeat for one more layer and then top with another layer of corn tortillas and top with the remaining green tomatillo salsa.
Bake at 350 F for 30 minutes. Let casserole sit for 15 minutes before serving. This dish really delivers in texture and flavor. The mouth feel tastes like there is ground beef even though it isn't any. I used white corn tortillas which were slightly dry on top. I've made it before with yellow corn tortillas, not sure if that makes difference. Next time I'll use the poblano salsa on the top since the viscosity is better than the tomatillo salsa. The casserole would probably look more appealing with some decorative toppings like avocado or fresh tomatoes, but I didn't get around to that.
