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Slow Cooker Pumpkin Enchilada Casserole

After almost 6 months out there, I decided to revise this recipe.  I’ve made some changes–eliminated the almond ricotta and substituted a cilantro-scallion tofu ricotta.  And I’ve gotten rid of the potatoes, and added in spinach.  And even though I don’t love vegan cheese, I added more to this version.  All-in-all, I prefer this version to the original, and feel like it’s a home run for hearty, healthy family meal time.

It’s still creamy, gluten free, loaded with fiber.  It tastes great with some sliced avocado, hot sauce and/or fresh salsa on top.  If you prefer a spicier enchilada sauce, throw a jalapeño into the blender with the pumpkin puree, or double down on the hot sauce.

Slow Cooker Pumpkin Enchilada Casserole

15 ounce can of pumpkin puree

1 cup water

5 garlic cloves

¼ cup onion

1 tsp cumin

½ tsp chili powder

½ – 1 tsp hot sauce

½ cube of fake chicken bouillon

Dash of salt

9 yellow corn tortillas

14 ounce package of extra firm tofu, drained 

½ tsp onion granules

½ tsp garlic powder

¼ cup scallions (plus more to serve)

1 cup chopped cilantro, divided evenly

1 ¼  cup shredded vegan cheese (I used Daiya Mozzarella)

15 ounce can of pinto beans

2 medium zucchini, chopped

1 cup torn fresh spinach

1 avocado (optional)

1.  Mix everything through “dash of salt” in a blender until smooth.  Pour pumpkin sauce into a mixing bowl, and set aside.

2. Add tofu, onion granules, garlic powder, ¼ cup scallions, ½ cup cilantro and salt to a food processor or blender.  Blend until mostly smooth. If it’s too thick to blend, add a little water.  Set aside.

3. Pour ¾ cup of pumpkin sauce into the bottom of slow cooker, and spread evenly.  Layer 3 corn tortillas over the sauce–cutting one in half to cover the edges.  

3. Next, spread the tofu mixture evenly over the top of the corn tortillas.

4. Layer zucchini, spinach, and ½ cup vegan shredded cheese over the tofu mixture.  Layer 3 corn tortillas over the top of it.

5. Add ¼ cup shredded cheese over the tortillas.  Top with pintos and the remaining cilantro.  Layer last 3 corn tortillas over the top.

6.  Add the rest of the sauce over the top of the tortillas, and spread evenly.  Top with the remaining shredded vegan cheese.  Secure the lid, and cook on HIGH for 3-4 hours.  Top with scallions, and serve with sliced avocados.

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