ENCHILSAGNA (LASAGNA ENCHILADA)

Enchilsagna, laschada, lasenchilagna, whatever you want to call this, it's good.  The layering like lasagna with different layers with the ingredients of enchiladas and all WFPB n(o)il.  

Double (or triple) the recipe of my enchilada red sauce.  It's nice to have extra to pass at the table.  I made this recently and people were also using the sauce for a dip for tortilla chips...it's that good.

Enchilsagna, laschada, lasenchilagna, whatever you want to call this, it's good.  The layering like lasagna with different layers with the ingredients of enchiladas and all WFPB n(o)il.  

Double (or triple) the recipe of my enchilada red sauce.  It's nice to have extra to pass at the table.  I made this recently and people were also using the sauce for a dip for tortilla chips...it's that good.

 

For the red sauce:

In a separate saucepan, add all of the following ingredients and heat until lightly boiling.

4 tablespoons tomato paste

1 teaspoon onion powder

1 teaspoon garlic powder

3/4 teaspoon crushed oregano (Mexican oregano if you can find it)

1/2 teaspoon cayenne pepper

2 teaspoons ground cumin

2 teaspoons chili powder

2 cups Roasted Vegetable Stock (or more if you want the sauce thinner)

 

For the Filling:

 

Re-hydrate 1 1/2 cups TVP with 2 1/2 cups Vegetable Stock

1 28 oz. can black beans (rinse thoroughly to remove the salt)

1 28 oz. can black beans (rinse thoroughly to remove the salt)

1  tablespoon cumin

1 tsp sea salt

Slightly crush half of each type of bean and mix all of the remaining ingredients together and this will make two layers

4 cup mixture baby kale and baby spinach (or any variation of greens)

1 head cilantro rinsed and most of the stems removed

Mix all of greens together and this will make a layer

1 cup fresh or frozen sweet corn

1 can (14 oz) sliced black olives

2 tomatoes sliced (time to use some of those heirlooms you grew this summer)

at least 25 corn tortillas

In a 9 X 14 inch lasagna pan, begin the layers.

1.  Light red sauce

2.  Corn tortillas dipped in red sauce

3.  TVP/bean mixture with black olive slices on top

4.  More corn tortillas dipped in red sauce

5.  Green layer with tomatoes placed on top.  Add some sauce to this layer

6.  More corn tortillas dipped in red sauce

7.  Second TVP/Bean layer with remainder of olives followed by corn

8.  Last layer of Corn tortillas dipped in red sauce

9.  More red sauce on the top

Cover tightly with aluminum foil and put in a pre-heated 375 degree oven for one hour.

Serve with a dollop of my whole made Sour Cream and some avocado slices.