Hare Krishna Mexican-Inspired Enchilada Casserole features layers of corn tortillas, black beans, paneer, and a mildly spiced tomato sauce, all topped with melted cheese.
This hearty dish is perfect for sharing at a community feast, blending the flavors of Mexican cuisine with sattvic principles.
Serving Suggestions
Hare Krishna Mexican-Inspired Enchilada Casserole can be enjoyed with:
- Guacamole: Serve with a side of fresh guacamole for a creamy contrast.
- Raita: Pair with cooling cucumber raita for a unique fusion experience.
These serving suggestions enhance the taste of meals and foster a sense of community and togetherness when shared with fellow devotees.
Recipe Yield
This recipe makes approximately 6 servings. Serve it hot for the best taste and texture.
PrintMexican-Inspired Enchilada Casserole Recipe
Hare Krishna Mexican-Inspired Enchilada Casserole is a flavorful and satisfying dish, inspired by the principles of bhakti yoga. This casserole recipe layers corn tortillas, black beans, and paneer with a mildly spiced tomato sauce, creating a hearty meal that can be enjoyed at any time of day. In the tradition of Gaudiya Vaishnavism, preparing and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Hybrid
- Method: Baking
- Cuisine: Mexican-Indian Fusion
- Diet: Vegetarian
Ingredients
For the Casserole:
- 8 corn tortillas
- 1 1/2 cups black beans, cooked and drained (240g)
- 1 cup paneer, crumbled (240g)
- 1 1/2 cups tomato sauce (375 ml)
- 1 teaspoon cumin powder
- 1 teaspoon chili powder (optional)
- 1/2 teaspoon hing (asafoetida)
- 1/2 cup shredded homemade mozzarella or nutritional yeast (60g)
- Salt to taste
- Olive oil for greasing
Instructions
- Prepare the Sauce: In a saucepan, heat the tomato sauce over medium heat. Stir in cumin powder, chili powder (if using), hing, and salt. Simmer for 5 minutes and set aside.
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- Assemble the Casserole: Spread a thin layer of the tomato sauce at the bottom of the baking dish. Place two corn tortillas on top, followed by a layer of black beans, paneer, and more sauce. Repeat the layers until all ingredients are used, finishing with a layer of sauce. Sprinkle shredded mozzarella or nutritional yeast on top.
- Bake the Casserole: Bake in the preheated oven for 25-30 minutes, until the cheese is melted and the casserole is heated through.
- Serve Hot: Serve the enchilada casserole hot with your favorite side dish.
Notes
- Variation: Add sautéed bell peppers or corn for extra flavor and texture.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 25mg