Enchilada Casserole

Ingredients:

1 cup shredded jackfruit or 1 cup soaked Soy Curls
1 cup cooked black beans
1 cup kidney or pinto beans
3 cups brown cooked rice
1 cup corn
12 corn tortillas
1 fresh lime

Enchilada Sauce

3 cups water
1 4 oz can of tomato paste
2 Tbls chili powder
2 -3 tsp garlic powder
2 tsp onion powder
1 tsp cumin

Instructions

Preheat the oven to 425 degrees

Shred the jackfruit in the food processor just until it has that chicken like texture

If you are using soy curls, soak them for about 10 minutes in water and drain the water off.

Mix the the jackfruit, rice, beans, and corn together in a big bowl.

Mix the sauce ingredient in a mixer.  Pour half to 3/4 over the rice mixer.

Place 6 tortillas at the bottom of a 9 x 13 pan and spread all of the rice mixer over the top.  Place 6 more tortillas over the top of the rice and pour the rest of the sauce over the top of the tortillas.

Bake in the over for 35-40 minutes

Cut into square and squeeze fresh lime over the top and cilantro


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