vegetarian green enchilada pie

enchilada sauce

6 oz 505 green chili sauce or salsa verde comparable 
1/2 cups cashews, soaked 
1 tablespoon nutritional yeast
2 cups water 

vegetable bullion - amount for 2 cups of water 
handful of cilantro to taste - I used 1/3 of a bundle from the store

2-4 TB oil or butter 

1/4 cup flour 

place all ingredients into a blender. 

blend on high till smooth. 

in a saucepan add the oil/butter and melt, then add flour and stir to cook the flour. 

keep stirring for a few minutes, make sure the mix bubbles, and the color will turn more tan. 

once the flour has cooked, add in the sauce from the blender and stir until the sauce starts to thicken. 

NOTE: if you want a GF sauce increase the cashews to 1 1/2 cups and then skip the heating of the sauce. 

ENCHILADA PIE 

pack of corn tortillas - I used my Corningware 2.5 qt approx 9x4x11  

8 oz shredded cheese 

1 15 oz can refried beans or whole beans

5 oz mushrooms

1 onion diced

5 cloves garlic diced

2 jalapenos diced

1 zucchini diced or extra large box grated 

1 cup corn 

1/2 - 1 tsp cumin 

1/4-1/2 tsp coriander 

1/4 tsp or to taste adobo powder

2 handfuls of fresh spinach

1/2 tsp or to taste kosher salt 

cut mushrooms into thick slices, one mushroom might be 4 slices. keeping the mushrooms thick and cooking them separately keeps their shape and helps to enhance the flavor. in a skillet, saute the mushrooms, and do not crowd the pan. 

in a separate pan or after the mushrooms have cooked, start sauteeing the remaining vegetables and add the spices.  add the spinach towards the end to wilt and add the mushrooms back into the skillet. salt to taste.

LAYERING TIME

place some enchilada sauce on the bottom. 

next, spread refried beans on the tortillas and place them on top of the sauce. 

place the vegetable mix, cheese, and sauce then repeat. top with sauce and cheese. 

 

the 2.5 qt pan held 3 layers

Bake at 375F covered for 20 minutes and then uncovered for around 20 minutes or until bubbly in the middle depending on the size of the pan it's in.

SALAD

cabbage - shaved thin with a knife

carrots - ribbon strips with a peeler 

cucumber - sliced thin and in half

green onion - sliced

cider vinegar - measured depending of veggies size 

olive oil - same as vinegar 

avocado crema (I made a few days before for tortilla soup) avocado, plain yogurt or Mexican crema, garlic, onion, jalapeno, cilantro