Veggie Enchilada Casserole with Homemade Sauce

Veggie Enchilada Casserole- topped with homemade enchilada sauce. Amazingly gluten free and vegan.

Enchilada Filling:
1 tablespoon olive oil
1 medium white onion, finely diced
1½ cups white mushrooms, finely chopped
1 can pinto beans or black beans, rinsed and drained
2 cups fresh baby spinach, chopped
1 tablespoon cumin
1 teaspoon garlic powder
½ teaspoon ground sea salt (can be omitted if adding Jalapeño Cashew Cheese)
8 corn tortillas
Jalapeño Cashew Cheese

Enchilada Sauce:
2 tablespoons olive oil
1 tablespoon amaranth flour (GF) or all-purpose flour
1 can (28 ounce) crushed tomatoes
½ cup water
1 teaspoon italian seasoning
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
½ teaspoon ground sea salt

Optional toppings:
nutritional yeast
salsa
avocado

View the full recipe at Veggie Chick Recipes →