Name: Creamy Green Enchilada Casserole
Prep time: 19 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Ingredients: 355 ml salsa verde (divided 1/2 cup remainder); 1.5 cup cashews (soaked for at least 1 hour in hot water, or overnight); 1 tbsp nutritional yeast; 2 cup vegetable broth; 1 bunch cilantro (divided); 1 tbsp avocado oil; 1 null red onion (diced); 4 cloves garlic (minced); 2 null jalapenos (diced; remove seeds for mild heat); 1 tsp cumin; 0.5 tsp kosher salt; 225 g cremini mushrooms; 1 small zucchini (diced); 1 cup frozen corn (thawed); 850 g pinto beans (drained and rinsed); 113 g baby spinach; 25 null corn tortillas; 115 g vegan mozzarella ((optional))

Instructions

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1

Pre-heat the oven to 375F. Cut around tortillas (18 corn) in half. Arrange [halved corn tortillas] and corn tortillas (6 whole) in a casserole dish to form a double-stacked layer.
2

Reserve salsa verde (1 cup). Add remaining salsa verde (0.5 cup), cashews (1.5 cups) (drained), nutritional yeast (1 tbsp), vegetable broth (2 cups), and cilantro (0.5 bunch) to a high-speed blender. Blend for 45-60 seconds until thick and smooth.
3

Heat avocado oil (1 tbsp) in a large sauté pan over medium heat. Cook red onion (1 diced) for 3 minutes. Add garlic (4 cloves) (minced) and jalapenos (2 diced), sauté for 1 minute. Stir in cumin (1 tsp), kosher salt (0.5 tsp), cremini mushrooms (225 g), zucchini (1 small) (diced), and frozen corn (1 cup). Cook for 3-5 minutes until [cremini mushrooms] reduce. Add pinto beans (2 cans) (drained and rinsed) and baby spinach (113 g). Cook until [baby spinach] is wilted. Set aside.
4

Spread sauce (1 cup) on the bottom of the casserole dish. Layer with [halved corn tortillas] and [whole corn tortillas]. Add filling (0.5 vegetable). Repeat with [sauce], [corn tortillas], and remaining filling (0.5 vegetable). Top with final [corn tortillas], remaining [sauce], [reserved 1 cup salsa verde], and vegan mozzarella (1 cup) (optional).
5

Cover casserole dish with foil or a lid and bake, covered, on the top rack of the oven for 20 minutes. Uncover and bake for an additional 15-20 minutes, until the [vegan mozzarella] has melted. If you’d like the top to be more brown, broil for 3-5 minutes, with the oven door slightly ajar.
6

Remove from the oven and top with the remaining cilantro (0.5 bunch). Slice and serve warm; leftovers can be stored in the fridge for up to 5 days.