Plant-based enchilada casserole 🥘💚
[Important note : in the fourth photo I made the beans look like poo ðŸ¤]
You may or may not have seen my story the other day where I flopped a batch of refried beans. The more I messed with them, the more the flavor kept drifting, so I took a photo to share my FLOP and decided to toss them in a container to refrigerate, quite honestly, planning to discard them because I just didn't want them to ruin some other meal. Anyway, this is not a sad story!
@vegan.sisu sent a potential recipe to use the bean mixture in, along with a number of adjustments and cooking temp to do it right based on her experience. My first thought was that there is no saving these beans. I couldn't have been more wrong. I followed her suggestions, getting onions and garlic in there to take over the flavors, a bunch of corn and a good sprinkling of black beans, and bell peppers for depth, wrapping it all in soft corn tortillas and enchilada sauce. I decided to hit it with a little layer of my healthy homemade cheddar because in my mind this was a hail Mary anyway.
This was SO GOOD!! I'm looking forward to the leftovers, and I hope it tastes this good when I make it again with my regular refried beans! Yay – thank you @vegan.sisu!
– I didn't write a recipe for this, but it's about half based on the FOK enchilada casserole recipe, and I included lots of pictures so I can recreate it. Baked at 350°F for 30 mins covered and about 7 more minutes uncovered.
– The enchilada sauce is a Budget Bytes recipe that's based on tomato paste. I did not use oil. I substituted my roux flour for the raw flour and added 2 tbsp cashews, and made the entire thing in the Vitamix with the soup setting.
– On top is some red bell pepper and jalapeno I roasted and petite diced while the casserole was cooking plus a pinch of taco seasoning I had left over from making that dip the other day and the world's tiniest sprinkle of Mexican oregano.
#plantbased #foodimprov #foodsaved #plantbasedcommunity #nooil #antigaspi