Nirvana Enchilada Casserole – VIDEO

This recipe from Isa Does It is the first I’ve posted from the Sunday Night Suppers section. You know, recipes that you could pull together on a weeknight, but really, why not spend a leisurely Sunday with your friends or your kids or your mom or some stranger off the street, hanging in the kitchen and cooking dinner together?

Layers of corn tortilla sopping up spicy, fragrant, red sauce then overstuffed with mushroom, pinto beans and roasted potatoes. On top is a voluptuous cashew creme that will have you rolling your eyes to the back of your head like a zombie. An enchilada zombie.

Ingredients

For the potatoes:
1 1/2 lbs yukon gold potatoes, cut into 1/2 inch pieces
1 tablespoon olive oil
Fresh black pepper
1/2 teaspoon salt

For the Enchilada sauce:
4 teaspoons cumin seeds
1 tablespoon coriander seeds
1 tablespoons olive oil
1 yellow onion, diced medium
1 jalapeno pepper, seeded and chopped (use 2 if you like more heat)
6 cloves garlic, chopped
2 teaspoons dried oregano (Mexican, preferably)
2 28 oz cans whole tomatoes
1 teaspoon salt
1 teaspoon agave nectar

White sauce:
1 cup cashews, soaked for at least 2 hours
3/4 cups water
1/2 teaspoon salt
2 teaspoons cornstarch

For the filling:
1 tablespoon olive oil
1 onion, quartered and thinly sliced
2 cloves garlic, minced
8 oz cremini mushrooms, thinly sliced
1/2 teaspoon salt
3 cups cooked pinto beans (2 15 oz cans, rinsed and drained)
2 tablespoons fresh lime juice

For assembly:
18 8 inch corn tortillas

Optional toppings:
Pepitas
Fresh chopped cilantro

Directions

Make the potatoes and enchilada sauce:

• Preheat oven to 425 F.
• Line a large rimmed baking sheet with parchment paper. Toss the potatoes with the oil right on the baking sheet. Sprinkle with fresh black pepper and salt, and toss to coat. Bake for 15 minutes, reduce the heat to 350 F, flip potatoes and bake for 10 more minutes. Leave oven at 350 F because that is the temp that the enchiladas need to bake at.
• Preheat a 4 quart pot over medium heat. Dry toast the cumin and coriander seeds in the pan for about 2 minutes, stirring frequently, until they’re fragrant and a few shades darker, just be careful not to burn. Add the oil and saute the onion, jalapeno and garlic with oregano and a pinch of salt for about 5 minutes, until onions are translucent. Add the tomatoes, salt and agave, cover pot turn the heat up to bring to a slow boil. Let cook for about 20 minutes.
• Read more please visit : www.isachandra.com

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