I had my wonderful mother and sisters come over today, and thought this would be the perfect dish to make. I was right! 🙂 It’s a crowd-pleaser for carnivores and vegans alike – this dish even gets compliments from people who think our vegan lifestyle is weird. 😉 I’ve made this for a few parties now, and even kids who aren’t accustomed to eating vegetables like this dish. It’s definitely a winner!
Vegetable Enchiladas (makes TWO 9×13 casserole dishes)
1 chopped red onion & a few chopped green onions
6 cloves garlic, chopped small
1 red bell pepper, stemmed seeded and chopped small
1 green bell pepper, stemmed seeded and chopped small
2 zucchinis chopped small
Mince onion and garlic with 1 Tb olive oil in a frying pan. Then add bell peppers and zucchini until just warm. Remove from heat and transfer to a large bowl. Then add:
3 15 oz cans black beans, (slightly chopped in food processor – just a few pulses)
2 cups finely chopped fresh cilantro
1 or 2 cans chopped green chiles
2 cups crumbled cashews, 1 tsp salt, 1 tsp cooking wine (or 2 cups cheese for dairy version)
1 24oz can Green Enchilada Sauce + 1 can reserved for top
Mix everything together in the bowl except the enchilada sauce reserved for the top. Layer soft corn tortillas in the bottom of a 9×13” casserole dish. Then add ½ inch of the sauce from the bowl, add another layer of corn tortillas, then a second layer of sauce, and one final layer of corn tortillas. Top with extra Enchilada sauce (I use another 24 oz can and split it between the two 9x13s). Do the same thing with the other 9×13” casserole dish. Bake them at 350 degrees for 10 minutes to warm, or eat raw.
Yes, we’ve tried this raw and it was great! Kids still scarfed it.