Friday, December 6, 2013
So, I started Pinteresting. And one of the first meals I found was an Enchilada Pie recipe. My family has tweaked it as we've made it time...and time...and time...and time again.
1 small carton of mini Bella Mushrooms cut into tiny pieces to resemble ground beef
1 can of chick peas drained and slightly chopped in a food processor
1 can of drained black beans
1/2 cup of water
1 package of corn tortillas
1 can of enchilada sauce with no oil
1 bottle of roasted red peppers
1 can of olives
2 tbsp Chili Powder
1 tsp Cumin
1 tsp garlic powder
1 tsp onion flakes
1/2 tsp oregano
Cayenne pepper to taste
3/4 c unsweetened original almond milk
6 tbsp nutritional yeast (You can get this in bulk at Winco)
1 tbsp all-purpose wheat flour
1 tbsp raw cashew butter
1/4 tsp garlic powder
1/4 tsp onion powder
Add mushrooms, beans, and water to a saute' pan and cook on medium heat with taco seasning 'til mushrooms are cooked.
In a medium sized bowl, whisk together the flour and milk for the cheese sauce until all clumps are gone. Add milk and flour mixture and nutritional yeast to pot over medium heat and whisk well. Reduce heat to low-medium. Add cashew butter, garlic powder, onion powder, and whisk frequently until sauce thickens.
In a 9x13 casserole dish, cover the bottom with a very thin layer of enchilada sauce. Put a layer of corn tortillas, then bean and mushroom mix, cheese sauce, then a thin layer of the chopped olives and peppers. Repeat with all the layers until all ingredients are used. Bake on 350 (F) for 20 minutes.
Add extra chopped olives to top before serving, and enjoy!!