4-Layer Enchilada Cakes

        

Prep-time: 45 minutes / Ready In: 1 hour 30 minutes

By Darshana Thacker(FOK)

Ingredients

½ cup raw cashews

2 tablespoons nutritional yeast

1 tablespoon lemon juice

Sea salt and freshly ground black pepper, to taste

1 15-oz. can black beans, rinsed and draine

½ cup cooked brown rice

2 tablespoons fresh cilantro, snipped

2 teaspoons taco seasoning

2 medium red-skin potatoes, cut into 1-inch pieces

2 cups mushrooms, thinly sliced

2 orange bell peppers, finely chopped (2 cups)

1 medium red onion, finely chopped (1 cup)

2 cloves garlic, minced

½ teaspoon ground cumin

7 cups chopped Swiss chard

10 6-inch corn tortillas, divided

4 cups oil-free enchilada sauce, divided

½ cup pico de gallo, homemade or store-bought

Instructions

For cashew cream, in a small bowl combine cashews and ½ cup hot water. Let stand 20 minutes. In a blender combine cashew mixture, nutritional yeast, and lemon juice. Cover and blend until smooth. Season with salt and black pepper.

Preheat oven to 350°F. In a medium bowl mash the black beans. Stir in the brown rice, the cilantro, and the taco seasoning.

Place the red potatoes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 20 minutes or until very tender. Remove and mash potatoes.

Meanwhile, in another large saucepan cook the mushrooms, the bell peppers, the onion, the garlic, and the cumin over medium 10 minutes or until onion is golden, stirring frequently. (The mushrooms will release enough liquid to prevent vegetables from sticking.) Season with salt and black pepper.

In an extra-large skillet cook the Swiss chard over medium-low 3 to 5 minutes or until slightly wilted. Remove from heat. Toss with ¼ cup of the cashew cream.

Layer 1: Using two 11-inch pie plates or shallow 8-inch baking dishes, place a tortilla in each plate. Spread ¼ cup of the enchilada sauce and half of the bean mixture over each tortilla.

Layer 2: Top each stack with another tortilla; press lightly. Spread ¼ cup enchilada sauce and half of the mushroom mixture over each stack.

Layer 3: Add one tortilla, ¼ cup enchilada sauce, and half of the mashed potatoes to each stack.

Layer 4: Add one tortilla, ¼ cup enchilada sauce, and half of the chard mixture to each stack. Top with the remaining tortillas and spread stacks generously with enchilada sauce, reserving some of the sauce for serving.

Bake cakes 25 to 30 minutes or until heated through. To serve, warm the remaining enchilada sauce. Serve cakes with remaining enchilada sauce and cashew cream and the pico de gallo.

Vegan Enchiladas

Vegan Enchiladas

Ingredients

 1 pound firm tofu — drained, patted dry, and cut into chunks

    1/2 teaspoon salt

    1/2 teaspoon ground turmeric

    1/4 teaspoon ground black pepper

    1/4 teaspoon ground cayenne pepper (I used chili powder)

    1 medium jalapeno peppers finely chopped 

OR 

1 can roasted green chili peppers

    1 medium red bell pepper — cored, seeded, and diced

    1 small yellow onion  finely diced

    2 tablespoons nutritional yeast — optional

    1 can black beans — (15 ounces) rinsed and drained

    1 packet frozen spinach — (10 ounces) thawed and pressed dry

    20 ounces enchilada sauce  ( I used green) (2 1/2 cups) plus additional if you like your enchiladas really saucy*

   

18 small corn tortillas

Instructions

    Preheat the oven to 350 degrees F. Lightly coat a large casserole dish with nonstick spray. Set aside.

    Prepare the enchilada filling: Place the tofu in a food processor and puree for several minutes until smooth, stopping to scrape down the bowl as needed. Sprinkle in the salt, turmeric, black pepper, and cayenne. Pulse a few more times to mix well.

    In a deep skillet over medium add the jalapeno, bell pepper, and onion. (Use a little water if needed to keep from sticking to the pan)  Cook, stirring occasionally, until the vegetables soften and begin to brown, about 5 minutes. Stir in the tofu and nutritional yeast, if using, and continue cooking and stirring until the tofu is heated through and dries somewhat (it should look similar to scrambled eggs), about 5 minutes. Stir in the beans and thawed, pressed spinach. Stir, breaking up the spinach as you go. Season with additional salt and pepper to taste.

    Spoon a thin layer of the enchilada sauce into the bottom of the prepared baking dish. Wrap the tortillas in damp paper or cloth towel and microwave for 30 seconds to make them more pliable. Tear tortillas into strips then layer over sauce. Then layer the mix. Repeat if you still have tortillas or the mixture (think lasagna) Spoon the remaining enchilada sauce over the top of the enchiladas to cover!  Bake for 15 minutes, or until the sauce is hot and bubbly and the tortillas are golden. Serve with desired toppings.

   

I topped them with my vegan aka fake cheese after I cooked them.