Friday, February 28, 2014

Revamped Vegetarian Enchilada Casserole



I realize I have posted so many versions of enchilada casseroles by now. It's partly because the recipe is so versatile. I'm also prone to modifying recipes based on whatever I have on hand. This one is perhaps the tastiest yet, and I like that it doesn't have any products packaged and marketed as fake meat. The lentils give it a great consistency and protein without weird chemicals.

This feeds a crowd perfectly. I've yet to meet anyone who didn't like either the veggie or meat versions, so I always make one of each for parties. It also reheats fantastically for weekday lunches.


Vegetarian Lentil Enchilada Casserole
Serves 6-8 people

Lentil taco filling (recipe below)
Semi-homemade refried beans (recipe below)
Corn tortillas
Shredded cheese (cheddar or Mexican blend)
1 can enchilada sauce

1. Preheat oven to 350 degrees.
2. Prepare taco filling and refried beans. Combine these two ingredients together.
3. Spoon enough enchilada sauce in the bottom of a 9x13 glass cake pan to coat the bottom. This keeps the casserole from sticking.
4. Layer tortillas on the bottom as if you are starting a lasagna with noodles.
5. Cover bottom layer with half the taco filling.
6. Make another tortilla layer.
7. Cover tortillas with the other half of the filling.
8. Make a final tortilla layer.
9. Cover top tortilla layer with the rest of the can of enchilada sauce. It might seem soupy, but that's okay.
10. Top the entire casserole with cheese, as desired.
11. Bake until cheese is as browned and crispy as you like, about 20 to 30 minutes.


Lentil Taco Filling (adapted from AllRecipes)
2 tbsp canola oil
2 tbsp dried onions
1 tbsp minced garlic
2 tbsp taco seasoning
1 1/3 cup dried lentils
4 cups mushroom broth
2/3 cup salsa

1. Heat oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes.
2. Mix lentils and taco seasoning into onion mixture. Cook and stir for 1 minute.
3. Cover lentils with broth and bring to a boil. Reduce heat to low. Cover and simmer until lentils are tender, 30 to 40 minutes.
4. Uncover and cook until mixture is slightly thickened, 6 to 8 minutes.
5. Mash lentils slightly. Stir in salsa.

Semi-Homemade Refried Beans (adapted from AllRecipes)
1 tbsp canola oil
1 tsp garlic powder
1 can pinto beans, drained
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp lime juice

1. Blend all ingredients in a food processor until smooth.

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