Here is another good slow cooker recipe. It does involve a tiny bit of prep, but don’t let that freak you out. Often times I tend to skip recipes that have too many ingredients or steps. If you make this cashew cream sauce in advance, you are golden. No freak outs.
Cashew cream sauce
- 1 1/2 cups raw cashew, soaked for at least 2 hours to help with the “cream factor”
- 2/3 cups water, reserved from soaking the cashews
- 3 tablespoons nutritional yeast
- 2 teaspoons white miso (did you buy this yet? Get to Whole Foods already!)
- 2 teaspoons apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon onion salt
- juice from 1 lemon
1)Pre-soak your cashews for 2-3 hours. (save the water)
2) Process cashews and remaining ingredients in your food processor or high-speed blender until creamy. Store in a bowl until you are ready to make your casserole.
Vegetarian Tortilla Casserole
- Bowl of cashew cream sauce
- 12 oz tortillas (I used Food for life Brown rice tortillas because that is what I had on hand, but you could use whatever)
- 10 oz can Enchilada sauce (I used mild green chile)
- 1-15oz black beans, drained (low-sodium if possible)
- 1 teaspoon cumin
- 1 cup salsa of your choice
- 1- 5oz bag of organic baby spinach (I used the whole thing because spinach shrinks up so much when cooked, but if your family tends to freak when they see green leaves in their food, you may want to just use half to keep the peace.)
- Spray the inside of your slow cooker for easy clean up.
- In a small bowl, mix the beans, cumin and salsa.
- Spread a thin layer of the bean/salsa mixture on the bottom of your slow cooker.
- Place a tortilla.
- Spread a small layer of cashew cream sauce on the tortilla.
- Layer bean/salsa mixture.
- Layer spinach.
- Drizzle some enchilada sauce.
- Layer tortilla. Keep layering….think lasagna!
- Cover and cook until tortilla is slightly crusty, on low for 3-4 hours.
So this meal will not come out super pretty (or even remotely pretty), but does it matter? Who cares as long as it tastes good.