4-Layer Enchilada Cakes

4-Layer Enchilada Cakes

Tags

Mexican

Cook

Ingredients

  • ½ cup cashews
  • 2 tbsp nooch
  • 1 tbsp lemon juice
  • Salt and black pepper, to taste
  • ½ cup cooked brown rice
  • 2 tbsp fresh coriander, snipped
  • 2 tsp taco seasoning
  • 2 red potatoes, 1-inch cubes
  • 2 cups mushrooms, thinly sliced
  • 2 orange bell peppers, finely chopped
  • 1 red onion, finely chopped
  • 2 cloves garlic, minced
  • ½ tsp ground cumin
  • 7 cups chopped Swiss chard
  • 10 6-inch corn tortillas
  • 4 cups enchilada sauce
  • ½ cup pico de gallo

Steps

  1. In a small bowl combine cashews and ½ cup hot water. Let stand 20 minutes
  2. In a blender combine cashew mixture, nutritional yeast, and lemon juice. Cover and blend until smooth
  3. Season with salt and black pepper.
  4. Preheat oven to 180°C
  5. In a medium bowl mash the black beans
  6. Stir in the brown rice, the coriander, and the taco seasoning.
  7. Place the red potatoes in a steamer basket in a large saucepan
  8. Add water to saucepan to just below basket
  9. Bring to boiling. Steam, covered, 20 minutes or until very tender
  10. Remove and mash potatoes
  11. In a large saucepan cook the mushrooms, bell peppers, onion, garlic, and cumin over medium 10 minutes or until onion is golden, stirring frequently. The mushrooms will release enough liquid to prevent vegetables from sticking.
  12. In an extra-large skillet cook the Swiss chard over medium-low 3 to 5 minutes or until slightly wilted
  13. Remove from heat
  14. Toss with ¼ cup of the cashew cream
  15. Layer 1: Using two 11-inch pie plates or shallow 8-inch baking dishes, place a tortilla in each plate. Spread ¼ cup of the enchilada sauce and half of the bean mixture over each tortilla
  16. Layer 2: Top each stack with another tortilla; press lightly. Spread ¼ cup enchilada sauce and half of the mushroom mixture over each stack.
  17. Layer 3: Add one tortilla, ¼ cup enchilada sauce, and half of the mashed potatoes to each stack.
  18. Layer 4: Add one tortilla, ¼ cup enchilada sauce, and half of the chard mixture to each stack. Top with the remaining tortillas and spread stacks generously with enchilada sauce, reserving some of the sauce for serving.
  19. Bake cakes 25 to 30 minutes or until heated through
  20. To serve, warm the remaining enchilada sauce
  21. Serve cakes with remaining enchilada sauce and cashew cream and the pico de gallo