Ever rediscover a way you used to cook? But hadn’t done for the longest time, and then suddenly you are making dishes like crazy? That would be enchilada casseroles for me. A few weeks back my brother was down visiting, and it was like we were eating a new version every couple of days! Probably a good thing he loooves it…..
While the dish has cheese in it, swap out with your favorite vegan cheeze, if so desired.
Cheesy Mushroom & Bean Enchilada Casserole
- 1 pound white mushrooms, sliced
- ¼ cup olive oil, divided
- 2 cups shredded cheese: cheddar, monterey, co-jack
- 1 large sweet onion, peeled and diced (about 3 cups)
- 2 Tbsp mild chili powder
- 4 tsp ground cumin
- 15 ounce can tomato sauce
- 15 to 19 ounce can pinto beans, drained and rinsed
- 12 6″ corn tortillas
Preheat oven to 400°, lightly oil a 9×13″ glass baking dish.
Heat a large skillet over medium, add 2 Tablespoons oil and mushrooms, sauté until golden, about 15 minutes. Transfer to a bowl, toss with 1½ cups of the cheese.
Add remaining 2 Tablespoon oil to skillet, sauté onion until golden, about 8 minutes. Add chili powder and cumin, cook for 2 minutes. Stir in tomato sauce and ½ cup water. Turn down to medium-low, simmer for 5 minutes. Season as desired with salt.
Spread a bit of the sauce on the bottom of the prepared dish, Make a layer of 4 tortillas, ripping to fit. Spread a little more sauce over the top. Spread half the mushroom mixture across top, sprinkle half the beans.
Coat 4 more tortillas in sauce, place on top, spread remaining mushroom mixture and beans on top. Soak last 4 tortillas in sauce, lay on top. Spread reaming sauce on top, sprinkle on remaining cheese.
Bake uncovered for 15 minutes.
- 2 cups vegetable broth
- 1 cup long grain white rice
- Fresh cilantro, finely chopped
Bring the broth to boil in a medium saucepan, add rice, return to boil. Lower heat to medium-low, cover and cook for 15 minutes. Turn off heat, let rest for 5 to 10 minutes. Fluff up and stir in cilantro as desired.