Veggie Enchilada Casserole with Homemade Sauce

• 1 Tablespoon Olive Oil
• 1 Medium White Onion Finely Diced
• 1- 1/2 cup White Mushrooms, Finely Chopped
• 1 can (15 Oz. Size) Pinto Beans Or Black Beans, Rinsed And Drained
• 2 cups Fresh Baby Spinach, Chopped
• 1 teaspoon Cumin
• 1 teaspoon Garlic Powder
• 1/2 teaspoons Ground Sea Salt (can Be Omitted If Adding Jalapeno Cashew Cheese
• 8 Corn Tortillas
• 1/2 cups Jalapeno Cashew Cheese (See My TK Recipe Box)
• Nutritional Yeast, Salsa, And Avocado, For Topping (optional)
• 2 Tablespoons Olive Oil
• 1 Tablespoon Amaranth Flour (GF) Or All-purpose Flour
• 1 can (28 Oz. Size) Crushed Tomatoes
• 1/2 cups Water
• 1 teaspoon Oregano
• 1 teaspoon Chili Powder
• 1/2 teaspoons Cumin
• 1/2 teaspoons Garlic Powder
• 1/4 teaspoons Cayenne Pepper
• 1/2 teaspoons Ground Sea Salt

1. Preheat oven to 350 degrees F and spray a 9x13 pan with cooking spray.
2. For the enchiladas: In a large skillet over medium-high heat, add oil.
3. When hot, add onion and mushrooms.
4. Cook until onion is translucent and mushrooms are soft, about 8 minutes, stirring occasionally.
5. Reduce heat to medium; add beans and spinach and cook until heated, about 2 minutes.
6. Add cumin and garlic powder and stir.
7. Remove from heat.
8. When ready to assemble, add the tortillas in a single layer to the preheated oven, until warm, about 1 minute.
9. You can place them directly on the rack or use a cookie sheet.
10. This will help the corn tortillas soften so they are easier to assemble the enchiladas.
11. Depending on how quickly you work, you may want to heat 4 at a time so the tortillas stay warm.
12. Add about 3 tablespoons of the bean/mushroom mix to each warm tortilla.
13. Add 1 tablespoon Jalapeno Cashew Cheese to each, if desired, spreading evenly.
14. Carefully overlap each side of the tortilla to enclose (dont close the ends), and place carefully, upside down, in a 9x13 baking pan.
15. Repeat until corn tortillas and filling is used up.
16. If there is extra filling, you can spoon it into the gaps in the pan.
17. For the enchilada sauce In a large skillet over medium heat, add olive oil.
18. After 1 minute, add flour and stir with a wooden spoon.
19. Add crushed tomatoes, water, oregano, chili powder, cumin, garlic powder, cayenne, and salt.
20. Bring to a boil, reduce heat to low, and cook for 15 minutes; the sauce will thicken.
21. Stir and remove from heat.
22. Makes about 2 cups.
23. Spoon enchilada sauce over the enchiladas (about 2 cups, if using your own sauce), covering each corn tortilla with the sauce.
24. Sprinkle nutritional yeast over the top, if desired.
25. Bake at 350 degrees F for 30 minutes.
26. Remove from oven and let cool 5 minutes.
27. Top with salsa and avocado.
28. Makes 8 enchiladas.
29. Best if served immediately but will last in the fridge for a couple days.

olive oil, white onion, white mushrooms, pinto beans, cumin, garlic, ground sea salt, tortillas, cashew cheese, salsa, olive oil, amaranth flour, tomatoes, water, oregano, chili powder, cumin, garlic, cayenne pepper, ground sea salt

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/veggie-enchilada-casserole-with-homemade-sauce/ (may not work)