Enchilasagna

Sometimes I want a comforting lasagna, but with the flavorings of enchiladas.  Well, this recipe checks both boxes!  I’ve replaced the pasta with corn tortillas, which, coincidentally, makes it gluten-free, and it’s loaded with tons of Mexican flavor and healthy veg.  

Chipotle Cashew Cream tops this casserole, but if you prefer, switch it out with a few generous handfuls of grated Monterey jack cheese.  This Enchilasagna pairs perfectly with my tangy Forbidden Lime Rice.

Yield: 6 servings

1 tsp whole coriander

1 tsp whole cumin

1 Tbsp grapeseed oil

½ onion – finely chopped

4-5 garlic cloves – minced

3 small zucchini

1 tsp dried oregano

1 ½ tsp kosher salt - divided

1 cup frozen corn - thawed

15 oz canned black beans – drained and rinsed

10 oz canned enchilada sauce

4 ½ corn tortillas

2/3 cup Chipotle Cashew Cream – see recipe

2 Tbsp raw pumpkin seeds

1.     Preheat oven to 400F.

2.     In a large dry skillet over medium heat, toast whole coriander for a minute, add cumin and toast until fragrant.  Keep the spices moving so they don’t burn.  Remove them from the skillet and grind in a mortar and pestle or spice grinder until fine.

3.     Return the skillet to the medium heat and add 1 Tbsp oil and heat through until it shimmers.  Add chopped onion and garlic and cook until the onion is translucent and soft, about 10 minutes.  

4.     While the onions cook, trim both ends of the zucchini and slice into quarters lengthwise.  Now slice the zucchini strips into 1/8” slices, so you have a pile of triangles.  Add zucchini, with oregano and 1 tsp kosher salt to the onion and sauté for another 10-15 minutes.  Set aside.

5.     While the zucchini cook add corn, black beans, and ½ tsp kosher salt to a bowl.  Toss to combine.

6.     Prepare your tortillas by cutting them in half.  Cut one of the halves into two quarter pieces. You will end up with 8 half pieces and 2 quarter pieces. 

To assemble

1.     To assemble, spread a few of tablespoonfuls of the enchilada sauce in the bottom of an 8” x 8” oven-safe dish.  Place 4 half pieces on top of the enchilada sauce with the cut side facing each edge of the pan.  Place a quarter piece in the middle to fill in the hole.  Now, spread half the remaining enchilada sauce over the tortillas.

2.     Ladle half of the zucchini mixture over the tortillas and spread out evenly.  Ladle half of the bean-corn mixture on top and spread out.  Now, spread out 1/3 cup Chipotle Cashew Cream over the top.

3.     Add the remaining tortilla, like you did above, and repeat with the remaining enchilada sauce, zucchini, and bean-corn mixture.  Cover with foil and bake for 40 minutes at 400F.

4.     In a small dry skillet over medium heat, toast the pumpkin seeds until they start to pop and turn slightly golden.  Transfer to a glass/ceramic bowl when done.

5.     When the Enchilasagna is done cooking, remove foil, drizzle the remaining Chipotle Cashew Cream and top with toasted pumpkin seeds.