EARTH ANGEL VEGAN’S HARVEST ENCHILADAS require a few steps but they are totally worth it.  Need to take a dish to you next pot luck or feed the whole family from one dish… ?  This Mexican inspired casserole is for you.  The garden ingredients and whole corn tortillas make this plant based dish a winner.  The cheese sauce includes pumpkin puree and the dish includes corn, zucchini, and yellow squash.

Corn Sauce

In a high speed blender or food processor and the following:

1 cup of corn (frozen that has been thawed or canned)

1 teaspoon minced garlic

1/2 cup plant milk

Blend this and set aside


Pumpkin Cheezy Sauce

It the same blender or food processor… don’t even need to clean it out…

3/4 cup pumpkin puree

1 cup plant milk

1/2 cup vegetable broth or water

1/2 cup nutritional yeast

1 tablespoon corn starch

1 tablespoon miso paste

1/4 teaspoon turmeric

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 tablespoon soy sauce

Put this all in a blender and blend until smooth.  Transfer to a sauce pot and whisk slowly over medium heat until bubbly and thick.

Harvest Enchiladas

1 batch of corn sauce

1 batch of pumpkin cheezy sauce

1 pack of corn tortillas

1 small zucchini cut in half moons

1 small yellow squash cut in half moons

1 small yellow onion diced

1/2 teaspoon garlic powder

1/4 cup vegetable broth

1 jar of salsa verde (oil free)

1/2 cup tomato salsa

1/2 cup black beans rinsed

1/2 cup corn

Get a 9 by 13 glass baking dish out and line the bottom with a layer of salsa saving about half for the top.  In a saute pan add your squash onions and garlic powder over medium heat.. add the vegetable broth and let the vegetables start to brown.  When the start to brown add the corn sauce.  Stir over medium heat until corn sauce is warmed through.  Now you will assemble your casserole.


Heat a stack of corn tortillas for about 35 seconds in the microwave to soften .   Take one corn tortilla at a time as spread some cheezy sauce on and add some squash mixture.  Fold in half an lay in the baking dish on top of the salsa verde. Keep making them and placing them in the dish.  When complete top them with the rest of the salsa verde and some tomato salsa and corn and black beans.  Bake covered with foil in a 350 degree oven for 35-40 minutes.


When they are done baking serve them with some tofu sour cream, fresh sliced jalapeno peppers and cilantro if desired.

Enjoy 🙂

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