Vegan Enchilada Casserole Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">12 corn tortillas</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 large onion, diced</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">1 red bell pepper, diced</li><li class="ingredients-single-item">1 green bell pepper, diced</li><li class="ingredients-single-item">1 medium zucchini, diced</li><li class="ingredients-single-item">1 tbsp ground cumin</li><li class="ingredients-single-item">2 tsp smoked paprika</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">400g black beans, drained and rinsed</li><li class="ingredients-single-item">150g corn kernels (fresh or frozen)</li><li class="ingredients-single-item">Salt and pepper to taste</li><li class="ingredients-single-item">For the Enchilada Sauce:</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">2 tbsp plain flour</li><li class="ingredients-single-item">3 tbsp tomato paste</li><li class="ingredients-single-item">2 tbsp chili powder</li><li class="ingredients-single-item">1 tsp ground cumin</li><li class="ingredients-single-item">1/2 tsp garlic powder</li><li class="ingredients-single-item">500ml vegetable broth</li><li class="ingredients-single-item">1 tsp apple cider vinegar</li><li class="ingredients-single-item">Salt to taste</li><li class="ingredients-single-item">For the Cashew Cream (optional):</li><li class="ingredients-single-item">150g raw cashews, soaked overnight</li><li class="ingredients-single-item">120ml water</li><li class="ingredients-single-item">2 tbsp nutritional yeast</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">For Garnish:</li><li class="ingredients-single-item">Fresh cilantro, chopped</li><li class="ingredients-single-item">1 avocado, sliced</li><li class="ingredients-single-item">2 spring onions, sliced</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23 x 33cm (9 x 13 inch) baking dish</li><li class="equipment-single-item">High-speed blender (for cashew cream)</li><li class="equipment-single-item">Medium saucepan</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C (375°F) and lightly oil your baking dish. This preparation ensures even heating and prevents sticking, allowing for a beautiful presentation when serving.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>First, make the enchilada sauce. In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux. This cooking of the flour is essential to remove any raw taste and create a smooth sauce base.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the tomato paste, chili powder, cumin, and garlic powder to the roux, stirring constantly for 30 seconds to bloom the spices. This brief toasting enhances the flavor compounds in the dried spices, creating a more complex sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually whisk in the vegetable broth, ensuring no lumps form. Bring to a simmer and cook for 5-7 minutes until the sauce thickens slightly. It should coat the back of a spoon but remain pourable. Stir in apple cider vinegar and salt to taste. The vinegar brightens the flavors and balances the richness of the sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>If making cashew cream, drain soaked cashews and place in a high-speed blender with water, nutritional yeast, lemon juice, and salt. Blend until completely smooth and creamy, about 1-2 minutes. The nutritional yeast provides a cheese-like flavor while the lemon juice adds tanginess similar to traditional sour cream.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the filling, heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant, being careful not to burn it as this would create bitterness.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add bell peppers and zucchini to the skillet and cook until vegetables begin to soften, about 5-6 minutes. Add cumin, smoked paprika, and oregano, stirring to coat the vegetables evenly in the spices.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Stir in black beans and corn, cooking for another 2-3 minutes until everything is well combined and heated through. Season with salt and pepper to taste. Remove from heat and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>To assemble the casserole, spread about 120ml of enchilada sauce on the bottom of your prepared baking dish. Layer 4 corn tortillas over the sauce, overlapping slightly to cover the bottom. The bottom layer of sauce prevents the tortillas from becoming dry during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Spread 1/3 of the vegetable-bean mixture over the tortillas, then drizzle with about 120ml of enchilada sauce and 3 tablespoons of cashew cream if using. Repeat these layers twice more, finishing with a layer of tortillas, the remaining sauce, and cashew cream drizzled on top.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Cover the baking dish with aluminum foil (shiny side down to reflect heat) and bake for 25 minutes. Then remove foil and bake for an additional 10-15 minutes until the edges are bubbling and slightly crispy. This two-stage baking process ensures the interior heats through while allowing the top to develop appealing texture.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Let the casserole rest for 10 minutes before serving. This resting period allows the layers to set and makes for cleaner slices. Garnish with fresh cilantro, sliced avocado, and spring onions before serving. The fresh toppings provide a bright contrast to the rich, baked casserole.</li></ol>