Name: Healthy Enchilada Casserole
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 8 servings
Ingredients: 14.5 ounce canned tomatoes (or tomato puree or tomato sauce); 0.25 cup water; 2 tbsp olive oil; 2 tsp apple cider vinegar; 1 tsp cumin; 1 tsp onion powder; 2 tsp chili powder; 0.25 tsp chipotle powder (optional (plus more to taste, or add a canned chipotle pepper, or smoked paprika and cayenne for heat)); 1.5 tsp kosher salt; 2 cloves garlic (or 2 teaspoons granulated garlic); 1 tsp oregano (optional (dry or fresh)); 2 tbsp olive oil; 0.5 null onion (diced (see notes)); 4 cloves garlic (rough chopped (see notes)); 1 large sweet potato (diced into 0.5 inch cubes (optional, or sub 1 large bell pepper, or zucchini)); 12 ounce frozen corn (regular or fire-roasted); 15 ounce black beans (drained); 2 tsp cumin; 2 tsp chili powder; 1 tsp kosher salt; 12 null corn tortillas (6-inch); 2 cups vegan mozzarella shreds; 4 ounce canned green chiles (optional); null to_garnish chopped cilantro; null to_garnish diced avocado; null to_garnish vegan sour cream; null to_garnish hot sauce

Instructions

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1

Preheat oven to 400 F.
2

Make the Quick Enchilada Sauce: Place all ingredients (canned tomatoes (14.5 ounce), water (0.25 cup), olive oil (2 tbsp), apple cider vinegar (2 tsp), cumin (1 tsp), onion powder (1 tsp), chili powder (2 tsp), [0.25-0.5 tsp chipotle powder], kosher salt (1.5 tsp), garlic (2 cloves), oregano (1 tsp)) in a blender and blend until smooth, then set aside.
3

Make the filling: Sauté olive oil (2 tbsp), onion (0.5), garlic (4 cloves) and sweet potato (1 large) (or bell pepper (1 large), or zucchini (1)) over medium heat until tender, about 10-12 minutes, covering halfway through to allow the vegetables to steam. Add [12-16 ounce frozen corn], [15-ounce black beans], cumin (2 tsp), chili powder (2 tsp), and kosher salt (1 tsp), then sauté until warmed through.
4

Assemble: In a greased 9x13 inch baking dish, spread enchilada sauce (0.5 cup) to lightly coat the bottom. Layer tortillas (4 corn) over the sauce. Spread half of the filling evenly over the tortillas. Scatter half of the canned green chiles (4 ounce) (if using), and vegan mozzarella shreds (1 cup). Drizzle with enchilada sauce (0.5 cup). Top with corn tortillas (4 more), add the remaining filling, [green chiles], vegan mozzarella shreds (1 cup), and then top with the final tortillas (4 corn). Lather the top with the remaining enchilada sauce and any additional [vegan mozzarella shreds] if desired for a cheesy top.
5

BAKE: Cover tightly with foil (use parchment to prevent foil from touching the casserole) and bake for 30 minutes. Uncover and bake for an additional 10 minutes until bubbly and golden.
6

Garnish with [to_garnish diced avocado], [to_garnish chopped cilantro], and [to_garnish vegan sour cream]. The [to_garnish vegan sour cream] adds a nice creaminess.