VEGETARIAN ENCHILADA CASSEROLE
Makes 10 servings
FOR THE SAUCE
2 tablespoons olive oil
1 small onion, finely chopped
2 tablespoons minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/8 teaspoon cinnamon
1-1/2 tablespoons chili powder
1-1/2 tablespoons all-purpose flour
1 15-oz can tomato sauce
1-3/4 cups mushroom stock
1 bay leaf
Salt, to taste
FOR THE FILLING
3 tablespoons olive oil, divided
Salt and pepper, to taste
1 medium yam, cut into 1/2" cubes
1 red bell pepper, cut into 1/2" pieces
1 small Mexican squash, cut into 1/2" pieces (may substitute zucchini)
1small onion, cut into 1/2" pieces
1 16-oz can black beans, rinsed and drained
1 cup fresh or frozen corn
3 cups Monterey jack cheese, divided
1/4 cup chopped fresh cilantro
12 corn tortillas
1. Make the sauce by heating 2 tablespoons olive oil in a medium saucepan over
medium-high heat. Add onion and garlic; cook until softened, about 5 minutes. Add
oregano, cumin, cinnamon and chili powder and cook, stirring constantly, for 1
minute. Add the flour and continue to stir and cook for 1 minute.
2. Reduce heat to medium. Gradually stir in the tomato sauce and mushroom stock.
Add the bay leaf, cover and reduce heat to low. Simmer, stirring occasionally, about
20 minutes.
3. Preheat oven to 375ºF. Toss yam with 1-1/2 tablespoons of olive oil, salt and
pepper on a baking pan prepared with cooking spray. Bake in preheated oven until
tender, about 15 minutes.
4. Toss red pepper, zucchini and onions with 1-1/2 tablespoon of oil and a pinch of salt
and pepper. Sauté vegetables in a skillet over medium-high heat until they are
tender but still a bit crisp, 5-6 minutes. Toss the warm vegetables with the beans,
corn, 1 cup of cheese, cilantro and cooked yams.
5. Ladle 2 cups of sauce into a 9x13-inch baking dish. Place 6 corn tortillas over the
sauce, overlapping when necessary to make fit. Spoon half of the vegetable mixture
over tortillas. Pour half of remaining sauce over vegetables. Sprinkle 1 cup of
cheese over top. Repeat layers of tortillas, vegetables, sauce and cheese.
6. Bake uncovered at 350ºF until cheese has melted and sauce is bubbly around
edges, 30-40 minutes.
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Per Serving: 417 Calories; 22g Fat (46.2% calories from fat); 16g Protein; 42g Carbohydrate; 7g Dietary Fiber; 31mg Cholesterol; 927mg Sodium.
Exchanges: 2 Grain (Starch); 1 1/2 Lean Meat; 1 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.