Cook time: 45 minutes
couple, family
The size of the baking dish you use doesn’t matter too much, just keep making layers until you’ve used everything up. Make sure the tortillas are covered in the sauce so they don’t get too crispy. Dollop the lemon cashew cream on top to firm up in the oven.
*If you’re on the 4 or 5 night, the agria potatoes are for 2 dishes, use half for this recipe.
Preheat the oven to 190 degrees Celsius.
Slice the potatoes into 2 cm discs. Toss with a little oil, salt and pepper. Roast for 10 minutes, then flip and cook for another 10 minutes.
Dice half of the onion.
Peel and mince the garlic.
Put a medium-sized sauce pan on medium heat. Cook the diced onion in a little oil for 2 minutes stirring often, until soft. Add the garlic and cook for another minute.
Add the tinned tomatoes. Rinse out the tin with a little water to get the last of the tomato out and add to the pot.
Add the Mexican spice mix and a pinch of salt. Reduce the heat and simmer for 15 minutes.
Wash, then roughly chop the coriander (stalk and all), reserving some leaves to sprinkle on top.
Once the sauce is on time to make the filling.
Halve and peel the rest of the onion, then thinly slice.
Put a medium pan on medium heat.
Thinly slice the mushrooms.
Saute the onion for 3 minutes, then add the mushrooms with a good pinch of salt. Cook the mushrooms for 3 minutes.
Open and strain the beans, add to the pan and heat through (about 2 minutes).
Toss the filling with the roast potatoes and chopped coriander . Taste and adjust the seasoning to suit your taste.
Now build the casserole.
In a baking dish, spoon in a bit of the tomato sauce. Use enough to cover the bottom of the dish.
Next layer in the tortillas and flip them so that each side is covered in sauce, then add more tomato sauce.
Add half the filling, then more tortillas. Add half the remaining sauce, then (like before) flip the tortillas so they are covered in sauce.
Add the remaining filling, then layer in the tortillas, covering them with the remaining sauce.
Whip the cashew cream over the top of the casserole.
Bake uncovered for about 20 to 25 minutes.
While the casserole is baking. Cut the avocado in half, remove the stone and scoop out the flesh.
Dice the avocado and mix with coriander leaves.
Serve casserole hot topped with avocado.
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.
Skip the supermarket with our Fruit Box Add-On. Lovingly packed by our team, this add-on includes a selection of seasonal fresh fruit. A perfectly easy way to make sure you and your loved ones get your 5+ a day!
