Nirvana Enchilada Casserole

foodthinkers.com

Adventures in RVing

We are pesky pescatarians who eat mostly plant-based meals.

subheading: For the potatoes:

1 ½ pounds Yukon gold potatoes, cut into ½ inch pieces

1 tablespoon olive oil

Fresh black pepper

½ teaspoon salt

subheading: For the Enchilada sauce:

4 teaspoons cumin seeds

1 tablespoon coriander seeds

1 tablespoon olive oil

1 yellow onion, diced medium

1 jalapeño pepper, seeded and chopped (use 2 if you like more heat)

6 cloves garlic, chopped

2 teaspoons dried oregano (Mexican, preferably)v

2 28-ounce cans whole tomatoes

1 teaspoon salt

1 teaspoon agave nectar

subheading: For the filling:

1 tablespoon olive oil

1 onion, quartered and thinly sliced

2 cloves garlic, minced

8 ounces cremini mushrooms, thinly sliced

½ teaspoon salt

3 cups cooked pinto beans (2 15-ounce cans, rinsed and drained)

2 tablespoons fresh lime juice

subheading: White sauce:

1 cup cashews, soaked for at least 2 hours

¾ cups water

½ teaspoon salt

2 teaspoons cornstarch

subheading: For assembly:

18 8-inch corn tortillas

subheading: Optional toppings:

Pepitas

Fresh chopped cilantro

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