Name: Pinto Bean & Greens Enchilada Casserole
Total time: 40 min
Yield: Makes: 8 pieces
Cuisine: Mexican
Ingredients: 12 corn tortillas; One 16-ounce (454 g) jar GF salsa (any variety); Diced avocado, optional; ½ cup (80 g) Cashew Queso, or more to taste; Chopped cilantro, optional; Sliced black olives, optional; 1 teaspoon olive oil (OF: omit); 1 yellow onion, diced; 1 bunch kale, stemmed and chopped; 2 teaspoons Taco Seasoning; 3 cups (510 g) cooked pinto beans, or two 15-ounce (425 g) cans pinto beans, drained and rinsed; Salt and black pepper

Preparation info

Makes:
8 pieces

Difficulty
Easy
Ready in
40 min

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

Authentic Mexican food isn’t typically drowning in melted cheese. Lucky for us, it’s actually quite easy to veganize. This quick casserole is our busy weeknight spin on a Mexican favorite, enchiladas. It combines all the flavors of enchiladas: smoky chipotle sauce, creamy (cashew) queso, and plenty of beans. We, of course, add plenty of vegetables for a more balanced meal that’s easily customized; try swapping in different seasonings, beans, and greens, or substitute whole wheat tortillas o