Lynn Griffith
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This is one of our favorite meals to have on hand during a busy week.  I love that there are no tortilla shells and this recipe can be made corn free very easily.  It is gluten free and is not incredibly spicy.  Often times, I add hot sauce or a spicy salsa to give it a kick but you could also add more of the chili or cayenne or use hotter peppers for the enchilada sauce.

Ingredients:

  • 8-ounces dry brown rice pasta
  • 1 tsp olive oil
  • 1 red onion, chopped
  • 2 cloves garlic, diced
  • 1 medium poblano pepper, seeded and chopped
  • 1 large Portobello mushroom, diced
  • 1/2 cup chopped zucchini
  • 1/2 cup organic, non- GMO sweet corn
  • 3 bell peppers, chopped
  • 1 tsp. chili powder
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. tumeric
  • 1/2 tsp. cumin
  • Himalayan sea salt to taste
  • 2 cups cooked black beans or 1 can black beans, drained and rinsed
  • 1.5-2 cups homemade enchilada sauce
  • 1/3-1/2 cup cashew cheese, vegan cheese or Chihuahua cheese
  • 1 cup chopped cilantro
  • 20 organic, non -GMO tortilla chips (about 2 handfuls), crushed (can omit)
  • Avocado, salsa, tomato, lettuce, lime wedge, etc, to garnish

Enchilada Sauce Ingredients:

  • 1 15 oz. can of organic  fire-roasted tomatoes
  • 2 Poblano peppers, fire-roasted, seeds removed
  • <1 head of garlic
  • 1-2 teaspoons olive oil
  • 1 1/2 cups vegetable broth
  • salt and pepper to taste

Enchilada Sauce Instructions:

  1. Preheat oven to 450 degrees.  Place head of garlic in aluminum foil and lightly drizzle with olive oil. Wrap garlic in foil and place in oven for 20 minutes.
  2. Using stove top gas burners or kitchen torch, blacken skin of peppers.  Place peppers on baking sheet in oven for five minutes, flipping half way through.
  3. Once garlic has cooled, squeeze garlic out of each clove into high speed blender.  Once peppers have cooled, remove skin, core, and remove seeds.  Add to high speed blender.
  4. Add the rest of ingredients to blender and blend until smooth.

Enchilada Casserole Instructions:

  1. Reduce oven heat to 350 degrees and lightly grease casserole dish.
  2. In a pan of salted, boiling water, add pasta and cook until al dente (be careful not to over cook).  Drain pasta and rinse with cold water to stop cooking.
  3. In a large skillet over medium heat, sauté onions, garlic, mushroom, zucchini, and peppers for 7-8 minutes.
  4. Add in seasonings, corn, black beans, and 1 cup of  enchilada sauce and bring to heat.
  5. Spread thin layer of enchilada sauce on bottom of casserole dish.  Add pasta, vegetable mixture, and cheese (if using real cheese) and stir.  (If using cashew cheese, spread on top of casserole.)
  6. Cover casserole with remaining enchilada sauce.
  7. Bake 15-20 minutes.
  8. Sprinkle tortilla chips and garnish with  salsa, tomato, cilantro, lime wedge and avocado.

Nutrition benefits of this recipe:

Brown rice pasta is void of gluten, contains a healthy source of carbohydrates as well as fiber.  Brown rice pasta is a great substitute in this recipe for tortilla shells. (1)

Sources for this article include:

(1) www.livestrong.com

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