I first made this recipe when I had a whole house full of hungry teenage boys and I needed to make a large meal to feed all of them. Making an enchilada casserole is so much faster that rolling each tortilla with filling. Just layer everything in the pan and bake! I initially made this recipe with more filling and three packages of tortillas in a 10x14-inch baking dish. The sauce can be stretched further if need be for a larger batch. Serve with a cabbage slaw and Spanish Rice for a balanced meal.
Ingredients
Sauce
2 tablespoons
extra virgin olive oil
1 small
white onion
chopped
6 cloves
garlic
peeled and chopped
2 teaspoons
ground cumin
1 teaspoons
chili powder
2 tablespoons
cacao powder
1 tablespoons
coconut sugar
2
dried ancho chili
stems removed
2
dried chipotle chilies
stems removed
24 ounces
strained tomatoes
1½ cups
water
1½ tablespoons
arrowroot powder
Filling
2 packages
sprouted corn tortillas
4 cups
cooked
pinto beans
drained
4 cups
chopped
kale
1 bunches
cilantro
chopped
2 cups
grated
raw cheddar cheese
1½ teaspoons
ground cumin
½ teaspoons
sea salt
Topping
1 cups
grated
raw cheddar cheese
