Enchilada Casserole

Enchilada Sauce

2 c Water
4 tbsp Chili Powder
1 tsp Ground Cumin
2 tsp Garlic Powder
1/2 tsp Salt
1/2 tsp Sugar
1/8 tsp Cinnamon
4 Tbsp Cold Water
4 Tbsp Whole Wheat Flour (All purpose is fine)


"Cheese" Sauce

1/2 c Whole Wheat Flour (All Purpose is fine)
1/2 c Nutritional Yeast
1 tsp Salt
1 tsp Garlic Powder
1 tsp Yellow Mustard
2 Tbsp Smart Balance (or Earth Balance)
2 c Water

1 c dry Pearl Barley
3 1/2 c water

5 c cooked Black Beans (Any beans will do)

In a 2 qt saucepan, combine water and spices with a whisk. Bring to a boil, then reduce heat to low and cook for 3 minutes, stirring frequently.

While sauce is cooking, add flour to cold water in a small bowl a little at a time, until smooth.

Turn heat to med-high, and add the flour mixture very slowly, whisking constantly.

Turn heat down to low once all of the flour mixture has been added, whisk for 1 minute more.


In another 2 qt saucepan over medium heat, combine flour, nutritional yeast and spices.

Add water and whisk to combine, cooking until the mixture starts to thicken.

Remove from heat and add mustard and Smart Balance.


To Assemble the Casserole:

1 recipe Enchilada Sauce
1 recipe "Cheese" Sauce
5 c cooked Black Beans (Any beans will do)

Combine barley and water in another saucepan, and cook over medium-low heat until the water is absorbed.

Combine Enchilada sauce, "cheese" sauce and beans in a 13x9 baking dish and bake at 350 degrees for 40 minutes

Serve over barley

Number of Servings: 8

Recipe submitted by SparkPeople user MCBALTUSK.