I am so happy to be adding one of my favorite nourishing dinner recipes to the RV page! My enchilada casserole with chocomole sauce has been a huge hit in my own family, at lots of parties and events, and with fans of my Meal Plans. It’s a little bit more time-consuming than the vast majority of my recipes, especially if you cook the black beans from scratch which I often do. But, it is SO worth it if you are really looking to sit down to an incredibly satisfying warm dish that is rich and full of flavor but is low fat, healthy, gluten free, soy free and dairy free. This year, my family took a vote and we decided unanimously that this would be on our Christmas Day menu as our featured cooked dish, along with everything else raw, like our arugula cranberry salad with ginger dressing, pomegranate lime sparkling water and Raw Caramel Chocolate Slice for dessert. I hope you love this meal as much as we do!
Ingredients:
2 Packs Organic Sprouted Corn Tortillas ( I use Food For Life)
2 TBSP Coconut Oil
½ Cup Chopped Red Onion
3 Bell Peppers, Chopped (red and yellow)
½ cup green onions, chopped
2 Cups Cooked Black Beans (honemade or canned, if canned be sure can is BPA Free)
1 Cup organic Corn (can be frozen)
Chocomole Sauce Ingredients:
1/4 Cup Oat Flour (just grind gluten free oats in a blender)
1/4 cup Cacao Powder
2 1/2 TBSP Chili Powder
2 teaspoons Himalayan salt
1/2 teaspoon Pepper
1 ½ teaspoons Cumin
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
¼ Cup Maple Syrup
3 Cups Vegetable Broth
1 Cup Water (or less)
2 8 ounce cans of tomato paste
DIRECTIONS:Â Preheat oven to 350
Make Enchilada Sauce:
1. Whisk oat flour, cacao, chili powder, salt, pepper, cumin, garlic and onion together in a pan. Add ¼ cup vegetable broth and whisk until thick. Add remaining broth while continuing to whisk.
2. Bring to a boil over medium, and add tomato paste and maple syrup. Add water, a little at a time, depending on the thickness you prefer. You may choose not to add the whole cup.
3. Cook for about 5 minutes until thick. Whisk continuously so there are no lumps.
Casserole:
1. Saute corn, red onion, and peppers in coconut oil for 7 minutes until slightly soft. Toss in beans and green onions for 2 minutes.
2. Line bottom of casserole dish* with a ladle of enchilada sauce.
3. Layer corn tortillas, then beans and corn mixture. Ladle more enchilada sauce. Repeat for another layer of tortillas, bean mix, and sauce. The third and final layer should be tortillas and sauce only. Cover with foil and bake for 30 minutes.
**Note. I use 2 square glass pans. So we can eat one and usually save the other for leftovers, or you can freeze it in an airtight container for dinner another week. When using 2 square pans, I use 4 tortillas on the bottom layer, then another 4, then 4 on top that I cut with a scissor into strips. Obviously, you can make this in a larger rectangle pan, or cut this recipe in half and only use one square pan. 
