1/2 c. onion, diced
3 c. potatoes, cubed
1/2 t. minced garlic (1 clove)
1 can white beans, drained and rinsed
1 c. frozen white corn
1 c. water
1 1/2 c. non-dairy milk
2/3 c. cashews
3/4 c. nutritional yeast
1/4 c. cornstarch
1 1/2 T. lime juice
1 to 1 1/2 t. salt
1 t. garlic powder
1 t. onion powder
1 t. cumin
1 1/2 t. miso
1 1/2 t. veggie bullion or powder
4 oz. can diced green chilis, divided in half
1/2 to 1 1/2 c. salsa verde (green salsa of your choice)
corn or whole wheat tortillas
- Saute onions and garlic.
- Boil or steam potatoes until barely tender. Add to onions and saute until brown and slightly crisp.
- Add beans and corn, mix well and remove from heat. Set aside.
- Preheat oven to 400.
- Prepare sauce by blending water through 1/2 chilis until very smooth and creamy.
- Add remaining chilis to sauce and stir.
- Pour 1 c. cream sauce into veggie/bean mix to make it saucier.
- Pour 1-2 c. cream sauce onto bottom of 9x13 baking pan.*
- Fill tortillas with veggie/bean mixture and place in pan.
- Cover with remaining sauce and as much green salsa as you like.
- Bake, covered, for 20-25 minutes. (Or covered 10 minutes, uncovered 10-15 minutes.)
*We're still an 8x8 (not a 9x13) family, so I did a layered enchilada casserole in an 8x8 baking dish:
- Pour 1/2 c. cream into bottom of an 8x8 baking dish.
- Spread 3 corn tortillas (1 torn in half).
- Layer 1/2 bean mixture.
- Pour 1/4 c. cream over mixture.
- Spread 3 corn tortillas.
- Remaining bean mixture.
- 1/4 c. cream.
- 3 more corn tortillas.
- 1/2 c. salsa verde.
- 1 c. cream sauce.
- Bake covered 10 minutes, uncovered 15 minutes.
We used the remaining sauce to pour over our individual servings, and the cilantro lime rice we had with it, but you could just use half the sauce in the enchiladas and freeze the other half for next time.