Does anyone’s book club actually read the book and have an intelligent discussion about it? Rather, do anything other than drinking and socializing happen at the meeting? To be fair, this month’s meeting of my book club was to discuss The Hunger Games, so there wasn’t a ton of intellectual subject matter to be thrown around. “Do you think she’ll end up with Peeta, or Gale?!” “I can’t believe they cast Lenny Kravitz as Cinna in the movie!!” And to our credit, most of the conversation did have something to do with the book; although, we spent more time stuffing our faces with dinner than we did talking. After you try this recipe, you’ll understand why.
I have to give a shout-out to my sous-chef and co-creator of this dish, Elizabeth Barry Stocksdale, without whom my natural and whole foods path would be much lonelier and lame-feeling. If I had a dollar for every hyphenated word in that sentence, I could buy an Enchirito from Taco Bell. But I wouldn’t, because this is way more delicious and at least 8 thousand times better for you. I won’t try to claim that this isn’t labor intensive, but if you plan ahead, it’s not too bad. You could probably make it ahead of time, too- it might even make it more delicious. Hold on to your pants; it’s time for Veggie Enchilada Casserole.
The absolute beauty of this recipe is that it is not a recipe. More of an idea, really. You can use any vegetables you want, mix up the layers, spice it differently- the possibilities are endless. Get creative. I will say, though, that what seems to really bring it all together is the mix of the heat in either the fire roasted tomatoes or the enchilada sauce if you go spicy, and the sweetness of the sweet potato. It’s a surefire success.
Veggie Enchilada Casserole
- 1 sweet potato/yam
- 1 zucchini, cubed
- 1 yellow squash, cubed
- 2 ears of corn
- 1 onion
- 1 can fire roasted tomatoes with chiles/chipotle flavor
- 1 can black beans
- 1 can enchilada sauce
- 10-12 small corn tortillas (I used Ezekiel sprouted grain)
- Shredded cheese of your choice
- Avocado, cilantro, and greek yogurt for toppings
- Bake your sweet potato at 400 for about 30 minutes, or until it’s tender. Don’t forget to poke holes!
- While your tater bakes, cook the rest of your veggies (zucchini, squash, corn, and onion). For this batch, we grilled the zucchini, squash, and corn, and sauteed the onions (with mushrooms actually- but I’m leaving that out because I hate them. Feel free to add!). But really, it doesn’t matter much how you cook the veggies- I think in the past we sauteed everything but the corn. Canned corn would also work.
- Combine all your cooked veggies (chop them into small pieces if you grilled them whole) with beans, tomatoes, and cubed sweet potato. Basically, you’re making a big mushy veggie hash, so don’t worry if it looks messy.
- Soak your tortillas in the enchilada sauce, then lay them in the bottom of a large baking dish/roasting pan.
- Spoon a layer of veggie mush on top of the tortillas. Maybe throw some cheese on there. Then add another layer of tortillas. Repeat this as many times as you want- you could have multiple tortilla layers, or maybe just a top and a bottom! It really doesn’t matter- deliciousness will ensue regardless.
- End with a tortilla layer, then top with remaining sauce and more cheese.
- Bake at 350 for 20-30 minutes, or until a toothpick inserted inside comes out feeling nice and warm.
- Stick it under the broiler to make that cheese bubbly.
- STUFF YOUR FACE!
This is really, truly remarkably delicious and filling. I love how simple and adaptable it is. I personally ensure its crowd-pleasing abilities- even with meat-eaters who think they need meat to feel full. Oh, and don’t you dare forget to put avocado and greek yogurt on top- I know it sounds weird, but greek yogurt is an amazing sour cream substitute. You won’t even notice, and you’ll be getting all kinds of pro-biotic goodness and healthy, unprocessed protein. Hurrah!