This delicious and comforting Oil Free Potato Enchilada Casserole is an amazing vegan alternative to traditional enchiladas.
- 2 cups Russet potatoes, peeled, cut into ½ inch cubes
- 1 medium yellow onion, fine dice
- 1 Tablespoon minced garlic
- 1 – [ 15 oz. can ] black beans, drained and rinsed
- 1 Tablespoon low-sodium vegetable broth *
- 1 Tablespoon nutritional yeast
- 1 teaspoon lime juice
Skillet Spice/Herb Ingredients:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- Pinch cumin
- ¼ teaspoon + pinch chipotle powder (+/-)
- ¼ to ½ teaspoon sea salt (+/-) *
Enchilada Sauce Ingredients:
- ½ cup (raw) cashews
- 2 cups (or 2 – [ 10 oz. cans ]) mild enchilada sauce
- 1 Tablespoon distilled white vinegar
- 8 to 16 corn tortillas (or tortillas of choice) *
- Chopped avocados
- Chopped cilantro
- Vegan Sour Cream
- Preheat the oven to 350 F.
- Place the cashews (Enchilada Sauce Ingredient) into a small bowl, cover with boiling water, sprinkle with a little sea salt (optional), set aside to soak for 15 minutes. After 15 minutes, discard the water, set aside.
- Place the peeled and cubed potatoes (Skillet Ingredient) into a small stock pot, boil 10 to 15 minutes until perfectly tender, drain, then set aside.
- Place the Skillet Spice/Herb Ingredients into a small bowl, whisk, then set aside.
- In a large ceramic/enamel-lined pot or similar stock pot, add the diced onions, sauté over medium-high heat until the onions are tender, approximately 7 to 10 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
- Add the minced garlic and Skillet Spice/Herb Mix, sauté for 30 seconds, stirring constantly. Then add the cooked potatoes. Stir well to completely coat the potatoes with the spices.
- Then add all the remaining Skillet Ingredients, stir well to combine. Very slightly mash down a few potatoes/beans, cook for several minutes, then remove from the stove to slightly cool.
- In the meantime, place the soaked raw cashews and all the remaining Enchilada Sauce Ingredients into a high-speed blender. Blend on high until perfectly smooth and emulsified.
- Pour about ¾ cup of the enchilada sauce mixture onto the bottom of a casserole dish. Set aside.
- Place one (or two corn) tortillas on the counter, fill half with 1/2 cup of the potato-bean mixture, creating a log of the mixture in the center of the tortilla, then roll it up to create an enchilada roll. Then place the enchilada roll into the casserole dish.
- Repeat Step 10. until all the filling is gone and the tortillas are filled and placed into the casserole dish.
- Pour the remaining enchilada sauce over all the enchiladas.
- Bake in a preheated 350 F oven for 30 minutes. Remove from the oven and allow to rest for 5 minutes to allow the flavors to develop.
- Serve with chopped avocados, cilantro, or vegan sour cream.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 5 to 6