Vegetable Enchilada Casserole

Serves: 4

Cook Beans

1 cup black beans

Overnight soak black beans in water.

1/2 tsp salt
4 cups water

Cook black beans in instant pot in manual mode in high pressure for 30 minutes and let the pressure release naturally.

Yields: 2 and 1/2 cups cooked black beans

Enchilada Sauce

2 tbsp olive oil
1/2 tbsp chili powder
2 tbsp gluten free oat flour

2 cups water
3 ounces can tomato paste
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp cayenne pepper
3/4 tsp salt

Combine oil, chili powder and flour in a small sauce pot. Whisk them together over medium heat and allow it to begin to bubble. Let the mixture bubble while whisking for about one minute.

Add water, tomato paste, ground cumin, garlic powder, cayenne pepper, salt, whisk until smooth.

Heat the sauce until thick and bubbly, about 5 minutes in medium heat.

Yields: 2 cups enchilada sauce

Vegetables

3/4 pound vegetables, chopped into small pieces
(I used the following combination
1 and 1/2 cups zucchini, 1/3 cup carrots, 1 cup mushrooms - 2 large mushrooms)
1 cup frozen corn kernels
1 cup green onion, chopped (3 green onions)
1/2 cup cilantro, chopped
3/4 tsp salt

Combine zucchini, black beans, frozen corn kernels, green onions, cilantro, jalapeno and salt, stir until evenly combined.

Yields: 6 cups

Assemble

12 small corn tortillas (4 tortilla per layer)
1 and 1/2 cups taco blend cheese (used full pack)

Preheat the oven to 350 degrees F. 

Prepare 9x9 casserole dish by coating lightly with olive oil.

Spread 1/2 cup of sauce in the bottom of the dish. Arrange 4 tortillas over the sauce, followed by 2 cups of the vegetables. Drizzle 1/2 cup of sauce over the vegetable, then top with 1/2 cup cheese. 

Repeat these layers 2 more times, until the vegetable mix, sauce and cheese are gone. (tortillas-vegetables-sauce-cheese)

Bake the casserole for 45 minutes or until the edges are bubbly and the cheese just begins to brown on top.

Source: budgetbytes

Taste Note: Tastes AWESOME