Salsa Verdes Black Bean Enchilada Mexican Plant-Based Casserole

Step 1

Preheat the broiler setting on your oven.

Step 2

To make the authentic Oil-Free Roasted Green Mexican Salsa Verde: Place the tomatillos, jalapeno, onion, and garlic in a baking dish. Bury the garlic under the onion and tomatillos. Add enough water to cover the bottom ½-inch of the pan. Place the dish in the oven and broil 30 minutes, stirring every 10 minutes. Be careful to keep the garlic covered. You don’t want it to burn or it will taste bitter. Let it roast underneath the other vegetables.

Step 3

Remove the pan from the oven. Transfer the contents to a blender. Add the cilantro, cumin, lime, and salt. Puree until smooth. Add water, as needed to reach a smooth, pourable consistency. You may use ½ - 1 cup of water. Set aside. Turn the temperature down to 375While the Salsa Verde ingredients are broiling, you can make the Black Bean Enchilada Plant-Based Casserole Filling.

Step 4

To make the Black Bean Mexican Enchilada Casserole Filling: In a wide sauté pan, sauté the onion over medium-high heat until starting to brown, about 7-8 minutes. Add the garlic and cumin and sauté until aromatic, 1-2 minutes. Add the potatoes and 1 cup of water. Cook until the potatoes are knife-glide tender, about 10-12 minutes. Add the canned black beans.

Step 5

When the Salsa Verde is ready, combine 2 cups with the Mexican Enchilada Casserole filling. Taste to adjust seasoning.

Step 6

To assemble and bake the Salsa Verdes Black Bean Enchilada Mexican Plant-Based Casserole: Line an 8x8 or 9x9 square baking dish with parchment paper or foil. You can use the same dish you used for the Roasted Salsa Verde. Just be sure to wash out the dish first.

Step 7

Spread ¼ cup of the Green Salsa Verde Sauce onto the bottom of your pre-lined baking dish. Place one layer of the tortillas on top. Use the quartered tortillas to cover the corners of the dish. Try not to overlap the tortillas too much. Spread 1/3 of the Black Bean Casserole Filling on top of the tortillas. Repeat with another layer of tortillas, the filling, the tortillas, and the filling. Use up all of the filling. Your top layer should be tortillas. Pour on the remaining Green Salsa Verde Enchilada Sauce.

Step 8

Place in the oven, uncovered, and bake 15 minutes. Remove from the oven and let cool 5 minutes.

Step 9

Garnish with chopped cilantro or avocado and serve!