Truthfully, I was craving enchiladas, but I wanted something a tad lighter. I didn't have any vegan cheese on hand, but I wanted something "cheezy" and I realized I had tahini and suspected that with the right spices, it would totally satisfy my craving and IT DID.
The recipe is SUPER simple but truly beautiful and filling. My trusty taste-testing boyfriend has said it's his new favorite. :-)
1 cup uncooked brown rice (or 3 cups cooked)
1/2 cup green onions, chopped
1 can black beans, rinsed and drained
1 can corn
2-3 cloves garlic, chopped
1 can green chilis
1 red bell pepper, chopped
1 can enchilada sauce
For the Tahini Cheeze sauce:
2 tbsp tahini
1 tbsp nutritional yeast
1 tsp mustard
1/4 cup unsweetened, non-dairy milk (I used soy)
spice to taste with cumin, paprika, garlic, and red pepper
1. Wash and chop all veggies. Cook brown rice. Preheat oven to 350 F
2. Combine black beans, corn, green chilis, green onions*, red bell pepper, garlic, rice, and enchilada sauce in a large bowl. Stir until the sauce is evenly distributed. Transfer to an oven-safe 9X13 baking dish.
*Use the white part of the green onions IN the casserole and top with the green.
3. Combine tahini, nutritional yeast, mustard, soy milk, and spices in a bowl. Wisk until sauce is a thin, creamy texture.
4. Pour tahini cheeze sauce over rice-mixture. Bake for 30 minutes at 350. Top with green onions and hot sauce.