STACKED ENCHILADA CASSEROLE
SERVES 4 PORTIONS
FOR THE FILLING
1 cup diced yellow bell pepper
1 sweet potato, peeled and chopped into bite-size pieces
1 cup diced white onion
1 tbsp extra virgin olive oil
1 tsp salt, divided
1⁄4 tsp ground black pepper
1 425g (15oz) can black beans, drained and rinsed
57g (2oz) tempeh, pulsed fine
1 tsp ground cumin
1 tsp chili powder
2 cloves garlic, minced
2 cups store-bought red enchilada sauce
6 small corn tortillas
FOR THE WHITE SAUCE
2 tbsp dairy-free butter
3 tbsp flour
1 1⁄2 cups dairy-free milk
1 tbsp nutritional yeast
NUTRITIONAL VALUES
Calories: 235kcal
Fat: 9.9g (3.5g S.Fat)
Carbs: 2.7g
Protein: 31.5g
Sugar: 0g
Sodium: 192mg
METHOD
FILLING:
On a baking sheet, arrange the bell pepper, sweet potato, and onion. Toss the vegetables in the oil to coat them completely. Season with 1/2 tsp salt and pepper and spread out on a baking sheet. Place in the oven for 15 minutes to roast. Remove from the oven, stir, and bake for another 15 minutes. Check to see if sweet potatoes can be pierced easily with a fork. If not, stir and continue to cook for up to 10 minutes. Remove the dish from the oven and reduce the oven temperature to 350°F (77°C, or gas mark 4).
In a medium mixing bowl, combine the roasted vegetables, beans, tempeh, cumin, chili powder, and garlic. In the bottom of an 8-inch square glass casserole dish, spread 1/4 cup enchilada sauce.
4 tortillas, cut into fourths Place a quarter in each corner of the casserole, with the V facing out. Place one whole tortilla in the center of the plate. Spread a third of the vegetable mixture evenly over the tortillas. Drizzle with the remaining 1/4 cup enchilada sauce. Place another layer of tortillas on top of the first. Top with a third of the vegetable mixture and drizzle with the remaining 1/4 cup enchilada sauce. Place another layer of tortillas on top, followed by the remaining vegetable mixture. Set aside the remaining enchilada sauce.
WHITE SAUCE: In a medium saucepan, melt the butter. Cook for 1 minute after adding the flour. Bring the milk to a low boil. Stir in the nutritional yeast until the sauce thickens and reduces by 14 cup. Take the pan off the heat.
ASSEMBLY: Spread the remaining enchilada sauce evenly over the top of the casserole. Drizzle the white sauce over the top, but do not spread it. Cover with the casserole dish lid or a sheet of aluminium foil. 30 minutes in the oven Remove the enchilada casserole from the oven and discard the foil. Allow for a 10- minute rest before cutting into squares to serve.
In a medium mixing bowl, combine the roasted vegetables, beans, tempeh, cumin, chili powder, and garlic. In the bottom of an 8-inch square glass casserole dish, spread 1/4 cup enchilada sauce.
4 tortillas, cut into fourths Place a quarter in each corner of the casserole, with the V facing out. Place one whole tortilla in the center of the plate. Spread a third of the vegetable mixture evenly over the tortillas. Drizzle with the remaining 1/4 cup enchilada sauce. Place another layer of tortillas on top of the first. Top with a third of the vegetable mixture and drizzle with the remaining 1/4 cup enchilada sauce. Place another layer of tortillas on top, followed by the remaining vegetable mixture. Set aside the remaining enchilada sauce.
WHITE SAUCE: In a medium saucepan, melt the butter. Cook for 1 minute after adding the flour. Bring the milk to a low boil. Stir in the nutritional yeast until the sauce thickens and reduces by 14 cup. Take the pan off the heat.
ASSEMBLY: Spread the remaining enchilada sauce evenly over the top of the casserole. Drizzle the white sauce over the top, but do not spread it. Cover with the casserole dish lid or a sheet of aluminium foil. 30 minutes in the oven Remove the enchilada casserole from the oven and discard the foil. Allow for a 10- minute rest before cutting into squares to serve.
