Two Bean Enchilada Casserole
This Two Bean Enchilada Casserole is the ultimate comfort food, for me at least. The first few bites into the dish and I was immediately drawn back to memories of childhood. My mom used to bake an enchilada casserole when we were kids, and it’s been a long– very long time since we’ve made one of these again.
Now that I follow a mostly whole foods diet (I would say that I eat about 90-95% whole foods), I enjoy trying to recreate those dishes of my past with a much healthier twist. This enchilada casserole is one of them.
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
- 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.
- Drain and rinse the pinto beans. Add the pinto beans to a food processor, and blend until smooth. Set aside.
- In a high speed blender, combine the cashews with 3/4 – 1 cup water. Blend until smooth. Set aside.
- 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 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.
- Bake the dish uncovered for about 40-45 minutes. If want to add cilantro, remove from the oven with about 15 minutes left and then top with fresh, chopped cilantro. 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). Top with diced avocado.
- Slice the casserole and serve with greens and more salsa, as desired. Enjoy!
- 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.