This is a super-delicious casserole, perfect for game day or a weeknight dinner. If you have a high-powered blender, you won’t need to soak the cashews.
Ingredients
For Nacho sauce
- 1½ (355 ml) cups water
- ½ cup (73 g) raw, unsalted cashews, soaked for several hours
- 1/3 cup (16 g) nutritional yeast
- 3 tablespoons (21 g) tapioca starch
- 1½ teaspoons smoked paprika
- 1¼ teaspoons sea salt
- 1 teaspoon granulated onion
- 1 teaspoon ground cumin
- 1 canned chipotle in adobo (optional for spiciness; you can freeze the rest of the can)
For Casserole
- 1 can (28 ounces, or 784 g) enchilada sauce (mild or spicy for your taste)
- 14 (6-inch, or 15 cm) corn tortillas
- 3 cups cooked pinto beans or 2 cans (15 ounces, or 420 g each), rinsed and drained
- 2 cans (10 ounces, or 280 g each) chopped green roasted chiles, drained
- 1½ cups (192 g) frozen, thawed corn
- 1 bag (10 ounces, 280 g) of vegan crumbles (or 2 cups riced cauliflower tossed in)
For Serving
- Sliced scallions
- Chopped cilantro
- Sliced black olives
- Pickled jalapeño slices
- Cashew cream
- Salsa
- Guacamole
How to Make It
-
The night before
- Make the nacho sauce. Combine water, cashews, nutritional yeast, tapioca starch, smoked paprika, salt, granulated onion, cumin, and chipotle pepper (if using) in your blender. Blend until the sauce is super smooth. The sauce will be thin, but it will thicken during cooking. Store in the fridge.
- If using the cauliflower, you can also rice the cauliflower by pulsing in a food processor until it’s small like rice or couscous. Store in the fridge overnight. In the Morning
- Either oil your crock or line it with parchment paper to keep it oil-free. Add one-third of the enchilada sauce to the bottom.
- Cover the sauce with a single layer of corn tortillas. Next add half of the beans, chiles, corn, crumbles or cauliflower. Then follow with another third of the nacho sauce and enchilada sauce. Add a single layer of tortillas.
- Next add the last half of the beans, chiles, corn, crumbles or cauliflower. Then follow with another layer of tortillas and the last third of the nacho sauce and enchilada sauce.
- Cover with a clean dish towel between the lid and the crock. Cook on low for 3 to 4 hours or high for 2 to 3 hours, or until hot and bubbly and the tortillas are tender when pierced.
- Serve with bowls of your favorites from the serving ingredients.
