Enchilada Casserole (Vegan and Gluten Free)

Enchilada Casserole (Vegan and Gluten Free)

I decided to make this dish vegan and gluten free, but you could easily adapt it by using a wheat pasta and cheese.  I am really enjoying eating vegan or at least vegetarian a few days a week and I am discovering great ways to cook.

Ingredients:  I used organic vegetables but you don’t need to if you don’t want to.
3 cups brown rice pasta (elbow or fusilli is good)
Spash of olive oil
1 medium red onion chopped
1 red pepper chopped
1 yellow or orange pepper chopped
1 tin Old El Paso chopped green chilies
2 tsp cumin
1 tbsp chilli powder
1 tsp onion powder
1 tsp garlic powder
¼ tsp red pepper flakes
Sprinkle of salt and pepper
1 can black beans (rinsed)
1/3  ½ cup Daiya shedded ‘cheese’ (In Sault Ste Marie, you can purchase this at The Country Way)*
5 chopped green onions
2 cups Enchilada Sauce (see my homemade recipe below)
Salsa and Avocado for garnish
Directions:
Preheat oven to 350.  Cook pasta until el dente (about 7 or 8 minutes).  It will finish cooking in the oven with the other ingredients. Rinse with cold water once cooked.
2.  Add a splash or olive oil in large frying pan.  Once heated add red onion and red peppers.  Cook until soft – about 8 minutes.  Be sure to stir frequently.
3.  Add the rinsed black beans, about 1 cup of enchilada sauce and spices.  Stire will and cook for another few minutes.
4.  Stir in pasta, green onion and ‘cheese’.
(taste and add more spices if you desire)
Have a 9 x 13 inch casserole dish ready.
Spread ½ cup  enchilada sauce over the bottom of the casserole dish. Add the pasta mixture to the casserole and spread in pan.  Top with more enchilada sauce and a handful of ‘cheese’

Pop in oven for about 20 minutes.  Serve with salsa on top if desired and avocado.
This was delicious with a healthy salad.

Homemade Enchilada Sauce (very easy)
1 tbsp olive oil
1 small diced onion
3 cloves minced garlic
4 tbsp chili powder
1 tbsp cumin
Sprinkle of sale
Sprinkle of oregano
2 cups tomato sauce (I used my homemade sauce from my freezer that was made in September
1 cup Vegetable Stock (I used my homemade stock)

Directions:


Heat oil in a saucepan over medium heat.  Add onion and cook until browned.  Add the spices and stir for one minute
Add the tomato sauce and vegetable stock.  Simmer for 10 minutes stirring frequently.
Remove from burner.  Add to blender to puree or use an immersion blender (That is what I did – it is so easy)






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