This enchilada pie is remarkably similar to a lasagna … just with more hot peppers, and corn tortillas instead of pasta. The magic is in the spicy, creamy, cashew sauce which tops the pie. It makes a wonderful entree for a family or close friends’ dinner party, along with rice, salad, salsa and tortilla chips, and maybe vegetable fajitas and margaritas. You can ring the changes by substituting refried beans for the black bean chili.
1 batch of Black Bean Chili
2 batches of Ranchero Sauce
6 oz (1 1/2 cups) raw cashews
1 1/2 tbsp light colored chickpea or millet miso
1 1/2 tsp lemon juice
3/4 tsp salt
1/2 tsp crushed, dried chili pepper (or to taste)
pinch of nutmeg
10-12 six inch corn tortillas
Make the Black Bean Chili.
Make the Ranchero Sauce, and blend until roughly smooth.
Put cashews, miso, lemon juice, salt, chili pepper, nutmeg, and 16 fl oz (2 cups) of water into a blender, and blend until completely smooth.
Transfer the cashew sauce to a saucepan, and heat until thick and bubbling, stirring frequently.
Cover the bottom of a lasagna pan (~12″ x 8″) with 1/2 of the ranchero sauce.
Take one of the corn tortillas and place about 1/4 cup of black bean chili in a stripe down the middle, then roll the tortilla around the filling and place (seam side down) in the lasagna pan. Repeat with the other tortillas.
Spoon the remaining Ranchero Sauce over the enchiladas, followed by the cashew sauce. Cover lightly with parchment paper or tin foil, and bake at 200C (400F) for 50 minutes, or until heated through.