Vegan Instant Pot: Enchilada Casserole with Chipotle Cashew Cream Recipe

Vegan Instant Pot: Enchilada Casserole with Chipotle Cashew Cream Recipe - Homemade enchilada sauce and chipotle cashew cream are worth the effort for this Mexican-inspired dish. Layered like a lasagna, this casserole is so much easier to assemble than a pan full of rolled enchiladas. Mission Brand Super Size corn tortillas fit perfectly inside a Pyrex 7-cup round dish, but if you can’t find them, just cut up smaller tortillas and arrange them in even layers.

Serves 4 to 6
Vegan Instant Pot: Enchilada Casserole with Chipotle Cashew Cream Recipe

Ingredients for Vegan Instant Pot: Enchilada Casserole with Chipotle Cashew Cream Recipe:

Enchilada Sauce
  • 6 ancho chiles, stemmed and seeded
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 yellow onion, diced
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 1 (14½-ounce) can fire-roasted diced tomatoes
  • ¾ cup water
  • 1 teaspoon fine sea salt
  • 1½ cups frozen corn kernels, thawed
  • 1 large (8-ounce) zucchini, diced small
  • 1½ cups cooked black beans, or 1 (15-ounce) can black beans, rinsed and drained
  • 4 tablespoons chopped fresh cilantro, divided
  • 5 extra-large corn tortillas
  • Chipotle cashew cream for serving

Directions for Vegan Instant Pot: Enchilada Casserole with Chipotle Cashew Cream Recipe:

  1. To make the enchilada sauce: Put the chiles in a heatproof bowl and pour 2 cups boiling water over them. Let soak for about 20 minutes, until the chiles are softened.
  2. While the chiles are soaking, select the Sauté setting on the Instant Pot, add the oil and garlic, and heat for 2 minutes, until the garlic is bubbling. Add the onion and sauté for five minutes, until softened. Add the oregano and cumin and sauté for 1 minute more. Press the Cancel button to turn off the pot. Add the tomatoes and their liquid and stir, using a wooden spoon to nudge loose any browned bits from the bottom of the pot.
  3. Wearing heat-resistant mitts, lift the inner pot out of the housing and transfer the sautéed mixture to a blender. Add the water and salt. Drain the soaked chiles and add them as well. Blend at high speed for 1 minute, until smooth.
  4. Rinse out the inner pot and return it to the housing. Pour 1 cup water into the Instant Pot.
  5. In a mixing bowl, combine the corn, zucchini, beans, and 2 tablespoons of the cilantro.
  6. Ladle ¼ cup of the sauce into a 7-cup round heatproof glass container and spread it out in an even layer. Place a tortilla on top, then sprinkle in 1 heaping cup of the corn mixture. Pour on ½ cup sauce and spread it out evenly over the vegetables. Repeat layers of tortilla, vegetables, and sauce three more times, then add one more tortilla on top.
  7. Cover the container tightly with aluminum foil and place it on top of a long-handled silicone steam rack. Grasping the arms of the rack, lower it into the Instant Pot.
  8. Secure the lid and set the Pressure release to sealing. Select the Steam setting and set the cooking time for 40 minutes at high pressure. (The pot can take about ten minutes to return up to pressure before the cooking program begins.)
  9. When the cooking program ends, let the pressure release naturally for ten minutes, then move the Pressure release to venting to release any remaining steam. Open the pot and, wearing heat-resistant mitts, grab the handles of the steam rack and lift the casserole out of the pot. Uncover the casserole, taking care not to get burned by the steam.
  10. Use a serving spoon to scoop portions of the casserole into serving bowls or onto plates. Spoon some of the chipotle cashew cream on top, sprinkle with the remaining chopped cilantro, and serve warm.

You’ll have some leftover enchilada sauce, which also makes a great dip for chips. Leftover enchilada sauce keeps well refrigerated in an airtight container for up to 1 week, or frozen for up to 3 months.

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