Nirvana Enchilada Casserole

• 1 1/2 pounds yukon gold potatoes, diced into 1/2-inch pieces
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• freshly ground black pepper
• 4 teaspoons cumin seeds
• 1 tablespoon coriander seeds
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 jalapeno, seeded and chopped (use 2 if you like more heat)
• 6 cloves garlic, chopped
• 2 teaspoons dried oregano, preferably Mexican
• 1 teaspoon salt, plus a pinch
• 2 (28-ounce) cans whole tomatoes
• 1 teaspoon agave nectar
• 1 tablespoon olive oil
• 1 medium yellow onion, quartered and thinly sliced
• 1/2 teaspoon salt, plus a pinch
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, thinly sliced
• 2 (15-ounce) cans pinto beans, rinsed and drained
• 2 tablespoons fresh lime juice
• 1 cup cashews
• 3/4 cup water
• 2 teaspoons organic cornstarch
• 1/2 teaspoon salt
• 18 (8-inch) corn tortillas
• pepitas (optional)
• chopped fresh cilantro (optional)

1. Preheat the oven to 425F.
2. Line a large rimmed baking sheet with parchment paper.
3. Toss the potatoes with the oil right on the baking sheet.
4. Sprinkle with salt and black pepper and toss to coat.
5. Bake for 15 minutes, reduce the heat to 350F, flip the potatoes and bake for 10 more minutes.
6. Remove from the oven and set aside.
7. Leave the oven at 350F because that is the temp at which the enchiladas need to bake.

gold potatoes, olive oil, salt, freshly ground black pepper, cumin seeds, coriander seeds, olive oil, yellow onion, jalapeno, garlic, oregano, salt, tomatoes, nectar, olive oil, yellow onion, salt, garlic, cremini mushrooms, pinto beans, lime juice, cashews, water, cornstarch, salt, corn tortillas, fresh cilantro

Taken from www.foodrepublic.com/recipes/nirvana-enchilada-casserole-recipe/ (may not work)