GREEN ENCHILADA CASSEROLE
SERVES 8 PORTIONS
FOR THE FILLING
1 tbsp. (10 g) coconut oil
4 cups (720 g) 1/2-inch (1.25 cm) cubed russet potatoes
2 cups (260 g) half-moon-sliced yellow onion
2 cans (30 oz., or 850 g) black beans, drained and rinsed
2 tsp. (5 g) chili powder
1 1/2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. paprika
FOR THE GREEN SAUCE
1 1/2 lb. (685 g) green tomatillos, chopped with husks removed
1 cup (200 g) mashed avocado
1/2 cup (120 ml) vegetable broth
1 jalapeño pepper, chopped with stem removed
1 serrano pepper, chopped with stem and seeds removed
3 cloves garlic, peeled
2 tbsp. (30 ml) lime juice
1/2 tsp. ground cumin
1 tsp. salt
FOR THE ASSEMBLY
12 corn tortillas
1/4 cup (60 g) Simple Cashew Cream or vegan sour cream
2 tbsp. (5 g) minced fresh cilantro
NUTRITIONAL VALUES
Calories: 662kcal
Fat: 11.1g (4.4g S.Fat)
Carbs: 115.3g
Protein: 28.9g
Sugar: 9.6g
Sodium: 911mg
METHOD
TO MAKE THE FILLING
Warm the coconut oil in a large skillet over medium-high heat. When the skillet is hot, add the potatoes and yellow onions and cook for 10 to 15 minutes, stirring occasionally, until all sides are browned. Turn the heat down to medium-low. To the pan, add the black beans, chilli powder, cumin, oregano, salt, and paprika. Remove the pan from the heat and stir until everything is coated.
TO MAKE THE GREEN SAUCE
In a blender, combine all of the ingredients and puree until completely smooth.
TO ASSEMBLE
Preheat the oven to 350oF (180oC, or gas mark 4), and get out a large casserole dish.
1 cup (235 mL) green sauce, spread out in a thin layer in the bottom of the dish Place 4 tortillas on top of the sauce, then half of the filling. Place 4 tortillas on top of the filling, then spoon 2 cups (475 ml) of the green sauce over them, followed by the rest of the filling, 4 more tortillas, and the remaining green sauce.
Then, drizzle the Simple Cashew Cream over the top and bake for 25 minutes, or until the tortilla edges begin to brown and the potatoes are cooked through. Remove from the oven, sprinkle with cilantro, and serve.
1 cup (235 mL) green sauce, spread out in a thin layer in the bottom of the dish Place 4 tortillas on top of the sauce, then half of the filling. Place 4 tortillas on top of the filling, then spoon 2 cups (475 ml) of the green sauce over them, followed by the rest of the filling, 4 more tortillas, and the remaining green sauce.
Then, drizzle the Simple Cashew Cream over the top and bake for 25 minutes, or until the tortilla edges begin to brown and the potatoes are cooked through. Remove from the oven, sprinkle with cilantro, and serve.
