Two Bean Enchilada Casserole

This enchilada casserole is packed full with texture and flavor, and gets better as it sits! At least I think so. Leftovers of this dish are an excellent option, not only because they taste great—but it saves you time cooking on those busy days!

Try using one of your favorite homemade salsas in this dish! I have a salsa recipe here on my blog, if you are interested in trying it out. 


1 medium onion, chopped

3 cups riced cauliflower*

1 bell pepper, chopped

1 Tablespoon garlic powder

2 teaspoons chili powder

2 teaspoons ground cumin

4 cups kale, chopped

1½ cups OR 1 (15 oz) can of BPA- Free, no salt added black beans, drained and rinsed

2 cups frozen corn

3 cups cooked OR 2 (15 oz) cans of BPA- Free, no salt added pinto beans, drained and rinsed

1 cup of raw cashews

8-12 corn tortillas (will depend on the size)

~2-3 cups salsa (more as needed)

Cilantro, as needed*

1-2 Avocado, optional for topping


  1. Wash and chop the veggies. In a large pan*, sauté the onions with 1-2 tablespoons of water. Once the onions start to become translucent, add the cauliflower and bell peppers. Continue to sauté, adding 1-2 tablespoons of water as needed. Add the garlic powder, chili powder, and ground cumin and stir until evenly coated. Add the kale, corn, and black beans. Cook until the kale wilts down.
  2. In a high speed blender, combine the cashews with 3/4 – 1 cup water. Blend until smooth. Set aside. 
  3. If there is any leftover cashew cream in the blender, leave it in there. Drain and rinse the pinto beans. Add the pinto beans to the blender with the remaining cashew cream, and blend until smooth. Scrape down the sides and move the beans around, if needed, to help it blend better. Set aside.
  4. Preheat the oven to 350F. Line a 9 X 13 (3 qt.) glass baking dish with the corn tortillas, breaking them in half, as necessary, to make sure the full surface of the dish is covered. Using a spoon, carefully spread the pinto beans over the tortillas. Once the tortillas are coated, add about ½ of the veggie mix and spread evenly across the dish. Spread about 1 cup of salsa over the veggie mix, add more as desired. Pour roughly ½ the cashew cream over the salsa and spread gently. Repeat this process again, starting with another layer of the corn tortillas. The cashew cream will be the final layer on the dish.
  5. Bake the dish uncovered for about 40-45 minutes. Allow the cilantro to cook slightly on top. Once the dish is finished cooking, remove from the oven and allow it to cool (this will help it cut better).
  6. Slice the casserole and serve with greens avocado, and more salsa, as desired. Enjoy!
  7. Makes enough for about 6-8.


*Riced Cauliflower can be found at some grocery stores (I usually use frozen cauliflower rice). It’s fairly easy to make in a food processor. Just wash and then chop the cauliflower. Add it to a food processor and pulse. Remove the larger pieces and then pour the rest into a bowl, add the cauliflower back in and pulse again until all the cauliflower reaches desired texture.

*If you have a smaller pan, it may work best to sauté the veggies in batches and then combine them at the end.

*Optional to bake cilantro on top. Remove from the oven with about 15 minutes left and then top with fresh, chopped cilantro.