Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce

I started out thinking I was going to make this King Ranch Casserole, but I had this amazing chipotle paste my mom gave me that she picked up at Sur la table and figured I could liven up this dish.
It gave the sauce a spicy, smoky flavor that was unique and flavorful. I also had some leftover taco ingredients from the other night, so this dish was meant to be. Sure, it’s got your typical Mexican ingredients such as black beans, onions, and bell pepper, but I also threw in some mushrooms and kale. The creamy sauce makes it happen though! Creamy, flavorful and just the right amount of spice.

INGREDIENTS:
1 Tbs olive oil
2 garlic cloves, minced
1 red bell pepper, chopped
1/2 large onion, chopped
2 C mushrooms, sliced
1 bunch of kale, torn or chopped into bite-sized pieces
15-oz can black beans, drained and rinsed
Cilantro-Chipotle Sauce
3 tbs vegan margarine
2 C unsweetened almond milk
1 C packed fresh cilantro leaves
2 tsp chipotle paste
4 tbs four
3 Tbs nutritional yeast
3/4 tsp salt
1/4 tsp black pepper
The rest
24 6″ corn tortillas
1 large tomato, chopped
1 small can sliced black olives
3/4 C sliced green onion
1-2 C vegan shredded cheese
Optional toppings: vegan sour cream, salsa, diced avocado or guacamole

DIRECTIONS:
Preheat oven to 400. In a large skillet, heat the oil and garlic over medium heat. Cook 1-2 minutes, then add the bell pepper and onion. Saute 5-7 minutes, until they begin to soften.
Add the kale and mushrooms and cook over medium-low heat until they begin to wilt and soften. I don’t like to cook mushrooms down too much–I want them to still have a “meaty” texture. Gently fold in the black beans then remove from the heat.
Combine the flour and nutritional yeast in a small bowl; set aside. To make the sauce, combine the almond milk, cilantro, and chipotle paste in the food processor; transfer to a measuring cup or something with a pour spout. Next, over medium-low heat, melt the margarine in a medium saucepan. Whisk in the flour-nutritional yeast mixture; you’ll end up with a paste-like sauce. Whisk in about a 1/4 to 1/2 cup of the milk and let thicken before adding a little more. Repeat process until you’ve added all the milk. Season with salt and pepper.

To assemble the casserole, spread a thin layer of sauce on the bottom of a 9×13 baking pan. Lay 6 tortillas on the bottom.
Spread 1/3 of the bean-veggie mixture on top of the tortillas. Drizzle on some sauce and sprinkle with a little vegan cheese.
Do this two more times, however, don’t drizzle the sauce a third time; save it for the very top. Layer the last six tortillas on top, then spread the sauce on them. Top with green onion, black olives, tomatoes, and more cheese.
Bake uncovered for 30 minutes. Top individual servings with any optional toppings and enjoy!

Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce

 

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I started out thinking I was going to make this King Ranch Casserole, but I had this amazing chipotle paste my mom gave me that she picked up at Sur la table and figured I could liven up this dish.It gave the sauce a spicy, smoky flavor that was unique and flavorful. I also had some leftover taco ingredients from the other night, so this dish was meant to be. Sure, it's got your typical Mexican ingredients such as black beans, onions, and bell pepper, but I also threw in some mushrooms and kale. The creamy sauce makes it happen though! Creamy, flavorful and just the right amount of spice.

Author: Epicurean Vegan

Ingredients

• 1 Tbs olive oil
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• ½ large onion, chopped
• 2 C mushrooms, sliced
• 1 bunch of kale, torn or chopped into bite-sized pieces
• 15-oz can black beans, drained and rinsed
• Cilantro-Chipotle Sauce
• 3 tbs vegan margarine
• 2 C unsweetened almond milk
• 1 C packed fresh cilantro leaves
• 2 tsp chipotle paste
• 4 tbs four
• 3 Tbs nutritional yeast
• ¾ tsp salt
• ¼ tsp black pepper
• The rest
• 24 6" corn tortillas
• 1 large tomato, chopped
• 1 small can sliced black olives
• ¾ C sliced green onion
• 1-2 C vegan shredded cheese
• Optional toppings: vegan sour cream, salsa, diced avocado or guacamole

Directions

1. Preheat oven to 400. In a large skillet, heat the oil and garlic over medium heat. Cook 1-2 minutes, then add the bell pepper and onion. Saute 5-7 minutes, until they begin to soften.
2. Add the kale and mushrooms and cook over medium-low heat until they begin to wilt and soften. I don't like to cook mushrooms down too much--I want them to still have a "meaty" texture. Gently fold in the black beans then remove from the heat.
3. Combine the flour and nutritional yeast in a small bowl; set aside. To make the sauce, combine the almond milk, cilantro, and chipotle paste in the food processor; transfer to a measuring cup or something with a pour spout. Next, over medium-low heat, melt the margarine in a medium saucepan. Whisk in the flour-nutritional yeast mixture; you'll end up with a paste-like sauce. Whisk in about a ¼ to ½ cup of the milk and let thicken before adding a little more. Repeat process until you've added all the milk. Season with salt and pepper.
4. To assemble the casserole, spread a thin layer of sauce on the bottom of a 9x13 baking pan. Lay 6 tortillas on the bottom.
5. Spread ⅓ of the bean-veggie mixture on top of the tortillas. Drizzle on some sauce and sprinkle with a little vegan cheese.
6. Do this two more times, however, don't drizzle the sauce a third time; save it for the very top. Layer the last six tortillas on top, then spread the sauce on them. Top with green onion, black olives, tomatoes, and more cheese.
7. Bake uncovered for 30 minutes. Top individual servings with any optional toppings and enjoy!

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