Yummy enchilada casserole

I made up this recipe because I’d made something similar before, didn’t really like it, and figured I could do it better myself. Turns out I can.

I combined the original enchilada recipe with a burrito bake recipe, added vegetarian chorizo, and voila. It was super tasty. By the way, this Melissa’s soyrizo is one of the only fake meat products I really like. We buy it all the time to put in scrambled eggs or to use in place of taco meat.

What I liked about the burrito bake was that it used turmeric to flavor the recipe. It’s one of those spices that seems reserved for curries, but you can definitely use it elsewhere. Not only is the color this brilliant yellow, but the aroma is wonderful, too.

I also like the addition of salsa verde, and the fact that I made my own enchilada sauce. It was wonderful, and so easy to make. I will never buy that canned stuff again.

Yummy enchilada casserole

1 medium onion, chopped (reserve 1/4 for the enchilada sauce, diced really small)
2 T. vegetable oil
1 clove garlic, minced
1 t. turmeric
1 cup uncooked basmati rice
2 cups veggie broth
1/2 a tomato, seeded and chopped
1 cup tomato sauce
1/4 cup salsa (your favorite brand)
1 T. chili powder
1 t. cumin
2 cans black beans, drained and rinsed
Another T. each of cumin and chili powder
1 T. lemon juice
3 wheat tortillas
1 bottle salsa verde
3 cups shredded cheddar cheese

Preheat the oven to 375 degrees. Start by sauteeing the onion and garlic in oil until translucent. Then add the turmeric, stir, and add the broth. Heat to boiling, then simmer, covered, for 15 minutes, or until the rice is cooked through.

(I can’t get over how great the color turns out!)

While that’s cooking, prepare your enchilada sauce. Heat a little more oil in a pan and add the finely chopped onion. Next add the fresh tomato. Squish the pieces with the back of a spoon and cook until it forms a paste. Then add the tomato sauce, salsa, tablespoon of chili powder and teaspoon of cumin. Cook just a few minutes until the sauce thickens slightly. Pour into another container and set aside.

In the same pan, heat another splash of oil over medium high heat and quickly brown the soyrizo. While that’s cooking, mix the black beans with the cumin, chili powder and lemon juice in a bowl.

Shred the cheese. If you’re me, get really excited about your new Pyrex cheese grater with measurement window. Woo hoo!

Now you can start assembling the casserole. Really you can do this in any order you like. It’s all going to taste the same in the end. But this is how I did it.

Spread half of the salsa verde on the bottom of a 9X13 casserole dish.

Layer one and a half tortillas over that.

Next add half of the rice and half of the beans. Top with half of the cheese. Arrange another one and a half tortillas, then top with the rest of the salsa verde. Add the rest of the rice and beans, the chorizo, the enchilada sauce, and top with the rest of the cheese.

Looks pretty good, huh?

Bake for 20 minutes and serve.