Fully Loaded NO Chick'n Enchilada Casserole

INGREDIENTS

18 small Organic Oil-free Corn tortillas
1 ½ cups (1 can) black beans
1 red pepper diced
½ red onion diced
1 zucchini diced
Vegan Cheese sauce (See link in video)

Mexican-Style Veggie Mushrooms:

5 cups of Lions Mane, Oyster or other mushrooms of choice broken/cut into pieces
2 tbls coconut aminos
2 tsp garlic granules
2 tsp paprika
1 tsp onion granules
½ tsp smoked paprika
1 tsp dried oregano
1 tsp cumin powder
½ tsp salt

Heat cast iron or stick free skillet to medium-high heat. Add mushrooms. Use “pressing technique” as shown here.

Once most of the water has cooked off, add spice mixture and continue to cook for 2-3 minutes.

Enchilada Sauce:

3 tablespoon ground chili powder
3 teaspoon ground cumin
1.5 teaspoon garlic powder
1.5 teaspoon dried oregano
1.5 teaspoon salt, or to taste
⅓ cup tomato paste
7 cups vegetable broth
3 teaspoon apple cider vinegar
Black pepper, to taste
Optional: 1/2 tsp cinnamon

Whisk spices tomato paste, broth and ACV over medium high heat. Allow to simmer 10 minutes or until reduced and slightly thickened.

18 small Organic Oil-free Corn tortillas
1 ½ cups (1 15 oz can) black beans
1 red pepper diced
½ red onion diced
1 zucchini diced
HV Cheese sauce (See link in video)

In a 9x13 pan start by adding a small amount of sauce to the bottom of your pan. Use 6 small (or fewer large ones) tortillas to create a layer. Use half of your cut veggies and mushrooms to cover your layer, then add sauce and HV cheese and cover with another 6 tortillas. Use the rest of your veggies and mushrooms, add sauce and HV cheese. Finally, top with the last of your enchilada sauce and HV cheese sauce.

Bake @ 350 F for covered for 15 minutes, then uncovered and bake for another 10 minutes.