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1-Pan Vegan Enchilada Bake with Cauliflower Nacho Sauce

Ingredients

• Enchilada Bake:
• 1 tablespoon safflower oil
• 1 sm/med onion, thinly sliced
• 2 cups diced potato, be sure they’re diced very small, ~1/4-inch
• 1 teaspoon mild chili powder
• 3/4 teaspoon cumin
• 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 4 heaping cups chopped lacinato/dino kale
• 1 1/2 cups black beans, rinsed + drained
• 1 cup frozen or fresh corn
• salt + pepper to taste
• 6-8 corn tortillas, cut into strips
• Cauliflower Nacho Sauce:
• 2 1/2 cups cauliflower florets, halved
• 1 clove garlic, chopped
• 1/4 – 1/3 cup red salsa
• 2-5 tablespoons vegetable broth
• 1 1/2 tablespoons nutritional yeast
• 1 tablespoon apple cider vinegar, or lemon juice
• 2-3 teaspoons chipotle adobo sauce
• 1 teaspoon mild chili powder
• 1/2 teaspoon oregano
• 1/4 – 1/2 teaspoon salt + pepper, to taste
• 1 recipe for Easy Enchilada Sauce – Reserve about 1/3-1/2 cup to use as a topping.  Store bought is also fine.  You’ll want about 3-4 cups of sauce.
• For the Enchilada Bake: Heat oil in a 12-14 inch oven-safe pan.  Add the onions stirring occasionally until just starting to soften, ~4-5 minutes.  Add the potatoes, cover, and cook for 7-10 minutes until just tender, stirring frequently.  Remove cover and stir in chili powder, cumin, and garlic then stir for about 30 seconds.  Add in the pepper and kale and cook for 2-3 minutes, stirring frequently.  Add in the beans, corn, and salt + pepper.  Stir until everything is heated through and kale has wilted a bit.
•  
• Preheat your oven to 350* F.
• Empty ingredients into a large mixing bowl and wipe out your pan [no need to fully clean].  Pour just enough enchilada sauce to cover the bottom of your pan and then place tortilla strips over top, covering edge to edge.  Scoop 1/3 of the veggie mixture over the tortillas and spread around.  Dot with more enchilada sauce and spread [not fully covered].  Repeat for another two layers ending with enchilada sauce.
• Cover with foil and bake for 22-25 minutes.  Uncover and top add desired amount of cauliflower nacho sauce, then bake for 5 more minutes, or serve warmed sauce on the side.  Refrigerate leftovers for 3-4 days.
• For the Cauliflower Nacho Sauce: While the enchilada bake is in the oven steam or boil the cauliflower until just tender.  Place in a high-powered blender with all other ingredients, starting with 2T broth.  Blend on low working up to high for about 20-30 seconds until fully smooth.  Add more vegetable broth to thin if needed.  Taste and adjust salt, pepper, salsa, etc. if needed.  Heat over med-low heat in a small pot until hot then serve.  Cool and store excess in a sealed jar in the fridge for about 5 days.
• Notes: You can use all 1 type of potato or a mixture.  I used russet and sweet potato here but red, purple, yukon, etc. would all work.  If you want to add cheese, shred cheddar or pepper jack and add a bit with each layer and on top.  Broil for a few minutes after baking is complete.  To reheat, bake covered or heat in a pan over medium heat with a little oil.