My sisters and I were my mom’s sous-chefs growing up and one of my favorite dishes she made was an enchilada casserole because we got to rip up corn tortillas and then make layers out of the pieces. It was so fun tearing them up and then putting them back together again like puzzle pieces.
I like destruction and I love puzzles, so you can see why I was a fan of the recipe.
For a while now I’ve been meaning to make a casserole that uses corn tortillas as a layer.
And I finally did.
Lemme tell you, there is something so delightfully therapeutic about ripping up tortillas.
Dijon Tortilla Casserole (vegan, low FODMAPS)
This recipe calls for four ingredients:
- 8 oz. tempeh (I used Light Life’s flax tempeh)
- 12 small corn tortillas
- 6 large leaves of Swiss chard, destemmed
- double batch of creamy Dijon cashew sauce
Directions:
First, make a double batch of this sauce.
Next, steam and crumble the tempeh [this step is actually optional depending on how you feel about tempeh].
I find tempeh to have a bit of a bitter aftertaste. Maybe bitter isn’t the right word, but there is something about it’s nutty flavor that I don’t enjoy solo. Many people love tempeh plain, but I am not in that group. By steaming it first, it softens the fermented flavor.
Then it’s time to start layering.
- Tortillas
- Sauce
- Chard
- Tortillas
- Tempeh
- Sauce
And repeat.
I baked it for 25 minutes at 350 degrees. And voila!
Yes, this photo is from the next day. I made it in advance of a busy work week.
Storing it in the fridge overnight didn’t seem to hurt it in any way. In fact, it may have enhanced the flavors even more as they had extra time to permeate the tortillas overnight.
What I love most about this casserole is that it’s a one-pot-wonder. It has all the things I look for in a well rounded vegan meal – greens, grains, protein, fat.
Something to note is that these corn tortillas do contain wheat, so if you are cooking a family meal for someone with gluten allergies, make sure you use a GF corn tortilla (or try it with brown rice tortillas instead).
Otherwise the recipe is sure to be a real crowd pleaser. The chard and tempeh are so yummy with the cashew sauce. I love the tangy mustard flavor that the Dijon sauce has. The whole thing just works.
Mmmm…
So who feels like ripping up some tortillas?
Thanks for the steaming tip!! I also don’t like tempeh’s aftertaste…I’ll give steaming it a shot!
that looks absolutely delicious! And I didn’t know there are brown rice tortillas! I’ve been trying to find some corn ones without wheat, and it’s hard!
That looks AMAZING!
Elise! It’s been too long!!! I’m so glad I popped by your blog this morning. You’re so creative with your eats. Gives me a ton of ideas to work with. 🙂
What a beautiful dish! I’ve never tried ripping up tortillas, but considering how much I enjoy crushing graham crackers for making pie crust, I think I’ll have to try it 🙂
Wow, this recipe looks fun and tasty and something my non-vegan hubby would dig. Thanks!
Thanks for sharing!! Looks soooo yummy!
Oh that looks sooooo good!
I feel like I haven’t commented in forever…strange. Anyway, my mom used to make something like this growing up too! Only she called it “Mexican lasagna”, and we didn’t rip up the tortillas, but left them whole and “layered” them in place of noodles. And it had beans in it. And tons of veggies. Okay, so it really isn’t all that similar, lol 🙂 But it did use tortillas!!
Happy New Year, by the way!
Courtney
I’m sure that my little beast would love to rip up some tortillas… he’d probably hide them in bits all over the house though, so maybe I’ll stick to the tearing myself. Love a good one dish wonder, washing dishes is no fun 🙂
you too!
i think the dishes are pretty similar actually since my moms was a mexican one too. i think it had green enchilada sauce, corn tortillas, frozen spinach shreds, sour cream, and i cant remember what else. all i remember was ripping up tortillas, haha.
hi leng! missed hearing from you – hope all is well. still in the east bay?
they are by food for life. they are so-so, but would work well in this recipe since the main issue i had with them was keeping them in one piece (like in burritos).
Hi Elise,
Yeah it is good to be back. 🙂 Everything has been going well on my end. I’m back to blogging and am almost done with school (finally). Long and I actually moved to San Francisco back in July. Although I try to go to the Eastbay every chance I get.
Enjoy the est of your day!
I do today after working on math homework for 3 hours. I could tear up a whole bag! That dish looks wonderful 🙂
I do, I do! Ripping up tortillas sounds like it would be very effective therapy. Plus, you get a delicious meal out of it. More bang for your buck! (:
This looks delicious!
Mmmm…. these look sooo good! My fam would love this so I’ll have to give it a try this week. Thanks!
Oh my gosh this looks so good and I have missed so many posts!! I didn’t read much over the holiday and then work was super busy (as usual) my first week back. Must catch up soon! Hope you’re well! 🙂
ew, 3 hours of math would definitely mean two bags of tortillas!
im so glad youre back!! ive missed my gf inspiration 🙂
🙂
This recipe sounds amazing! I’m yet to find corn tortillas over here, only wheat ones. Any ideas what I could use instead? x
Aww, that’s so sweet! 🙂
I love Mexican lasagna/enchilada casserole! I love how creamy yours looks. Casseroles are the best to reheat for lunches.
do you have access to any other kinds of tortillas besides wheat? like brown rice?
maybe if you froze regular tortillas before using them? that way it wont absorb too much liquid when it is layered? not too sure…
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Yeah, that’s a good idea. I may have a look online to see if I can buy some too.
I made this today and it was delicious! We both ate way too much…I blame that sauce. That beautiful, delicious sauce….
I used eggs instead of tempeh, which I scrambled with some tomato. For some reason tempeh doesn’t agree with me (even though I love it), and tofu doesn’t agree with my husband. BOO! Regardless, I was still delicious yet SO simple.
awesome! glad you liked it 🙂