Nirvana Enchilada Casserole Recipe

Name: Nirvana Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds yukon gold potatoes, diced into 1/2-inch pieces; 1 tablespoon olive oil; 1/2 teaspoon salt; freshly ground black pepper; 4 teaspoons cumin seeds; 1 tablespoon coriander seeds; 1 tablespoon olive oil; 1 medium yellow onion, diced; 1 jalapeno, seeded and chopped (use 2 if you like more heat); 6 cloves garlic, chopped; 2 teaspoons dried oregano, preferably Mexican; 1 teaspoon salt, plus a pinch; 2 (28-ounce) cans whole tomatoes; 1 teaspoon agave nectar; 1 tablespoon olive oil; 1 medium yellow onion, quartered and thinly sliced; 1/2 teaspoon salt, plus a pinch; 2 cloves garlic, minced; 8 ounces cremini mushrooms, thinly sliced; 2 (15-ounce) cans pinto beans, rinsed and drained; 2 tablespoons fresh lime juice; 1 cup cashews; 3/4 cup water; 2 teaspoons organic cornstarch; 1/2 teaspoon salt; 18 (8-inch) corn tortillas; pepitas (optional); chopped fresh cilantro (optional)

Servings: persons

1 1/2 pounds yukon gold potatoes, diced into 1/2-inch pieces
1 tablespoon olive oil
1/2 teaspoon salt
freshly ground black pepper
4 teaspoons cumin seeds
1 tablespoon coriander seeds
1 tablespoon olive oil
1 medium yellow onion, diced
1 jalapeno, seeded and chopped (use 2 if you like more heat)
6 cloves garlic, chopped
2 teaspoons dried oregano, preferably Mexican
1 teaspoon salt, plus a pinch
2 (28-ounce) cans whole tomatoes
1 teaspoon agave nectar
1 tablespoon olive oil
1 medium yellow onion, quartered and thinly sliced
1/2 teaspoon salt, plus a pinch
2 cloves garlic, minced
8 ounces cremini mushrooms, thinly sliced
2 (15-ounce) cans pinto beans, rinsed and drained
2 tablespoons fresh lime juice
1 cup cashews
3/4 cup water
2 teaspoons organic cornstarch
1/2 teaspoon salt
18 (8-inch) corn tortillas
pepitas (optional)
chopped fresh cilantro (optional)

1
Preheat the oven to 425F.
2
Line a large rimmed baking sheet with parchment paper.
3
Toss the potatoes with the oil right on the baking sheet.
4
Sprinkle with salt and black pepper and toss to coat.
5
Bake for 15 minutes, reduce the heat to 350F, flip the potatoes and bake for 10 more minutes.
6
Remove from the oven and set aside.
7
Leave the oven at 350F because that is the temp at which the enchiladas need to bake.

764

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 1 1/2 pounds yukon gold potatoes, diced into 1/2-inch pieces, 1 tablespoon olive oil, 1/2 teaspoon salt, freshly ground black pepper, and more.

Yes, Nirvana Enchilada Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Nirvana Enchilada Casserole

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