This is one of those meals that you make on Sunday and eat the leftovers throughout the week. It takes a little while to make but with a nice glass of biodynamic wine and some good music, it’s a fun experience none the less. That’s what food is about, right? It’s not the act of filling the tank, rather, it’s taking time to enjoy the experience.

Later on in the week I’m making a cashew cheese which would definitely go well in this, but I didn’t get the opportunity to culture it overnight this weekend so I just went with a soy cheese. The cashew cheese would probably make this a little healthier than the soy cheese just because it’s much less processed.

Black olives would be another great addition if you had them on hand. Sprinkle the top of your casserole with green onions or cilantro. This would be great accompanied with my Mexican Chopped Salad with Collards as well. No one would ever know this was vegan unless you told them.

Loaded Enchilada Casserole

6 large whole wheat tortillas
2 tbsp olive oil
1 large sweet onion, chopped
1 red bell pepper, seeds removed and chopped
2 tbsp minced garlic
1 tsp chopped jalapeño
1 pound organic firm tofu, crumbled
1 cup cooked black beans
1 cup sweet corn
1 1/2 cups strained pica de gala
3 tbsp tahini
2 1/2 tbsp Nama Shoyu
1 tbsp nutritional yeast
1 tsp cumin
1/2 tsp red chili sauce
Sea salt and freshly cracked pepper to taste
1 cup enchilada sauce
1 1/2 cups soy cheddar cheese
1/2 cup chopped green onions

Method

1. Preheat oven to 350 degrees. Add olive oil to a large skillet and turn heat to medium high. Add in onion, bell pepper, garlic, and jalapeño. Cook for 5 minutes. Add in tofu and cook 5 more minutes.

2. Add tofu mixture to a large bowl and add in black beans, sweet corn, pica de gala, tahini, Nama Shoyu, nutritional yeast, cumin, chili sauce, sea salt, and pepper. Combine well.

3. Lightly oil a 9 x 13 baking pan. Line the bottom of the baking pan with two tortillas. Spoon in a layer of enchilada sauce. Spoon 1/2 of tofu mixture on top and top with half of the cheese.

4. Top with two more tortillas, another layer of enchilada sauce, and the other half of the tofu mixture. Cover with the remaining cheese.

5. Add a final layer of tortillas. Top with remaining enchilada sauce. Bake for 35 minutes. Serve with a sprinkling of green onions.

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