Enchilada Casserole

Iterations of this lovely concoction abound in many blogs around the interwebs. Here’s my interpretation, using a cheezy spicy corn sauce inspired by Veganomicon’s Jalapeno Corn Gravy…

Enchilada Casserole

Ingredients

Cheezy Spicy Corn Sauce

1 cob corn, kernels sliced off
1 onion, finely chopped
2 pickled chillies, finely chopped
1 tablespoon Nuttelex
1 tablespoon plain flour
1 tablespoon nutritional yeast
½ cup lemon juice
1 to 2 cups water
1 teaspoon yellow mustard
½ teaspoon dried sage

Other

½ batch Tex Mex Beans
6 to 8 tortillas
½ cup + ¼ cup olives, chopped finely

Method

Cheezy Spicy Corn Sauce

Over a medium heat, melt the Nuttelex in a frying pan. Add the onion and chillies and cook, stirring frequently, until the onions are softened and translucent.

Sprinkle in the plain flour and nutritional yeast, and stir until the onion and chillies are all sticky. Pour in the water a ¼ cup at a time, mixing at first to form a paste, and then as more water is added, stirring to make sure there are no lumps.

Bring to a simmer, stirring frequently, and then add the lemon juice, mustard and sage, and combine thoroughly. Bring back to a simmer, and stir through the corn kernels.

Once the mixture is bubbling and thickened, take off the heat.

Putting it all together

Preheat the oven to 180 degrees Celcius.

Place tortillas to cover the bottom of a deep casserole dish – usually one and a half to form a layer.

Spread with some of the Tex Mex Beans mixture, sprinkle with some of the ½ cup olives, and spoon and spread some of the corn sauce over the top. Repeat until you run out of beans or tortillas, finishing the layer with corn sauce.
Sprinkle the top with the ¼ cup olives, and bake until bubbly and browned, about 20 to 30 minutes.

Sit for 5 to 10 minutes after removing from the oven, slice and serve with salad.