A delicious enchilada casserole made with layers of corn tortillas, lentil and roasted sweet potato filling, topped with cashew cream and baked to perfection. Perfect for using up leftover tortillas and suitable for a hearty meal.
1: Start by spreading a layer of enchilada sauce on the bottom of a baking dish.
2: Place a layer of corn tortillas over the sauce.
3: Add a layer of the lentil, cashew cream, and roasted sweet potato mix.
4: Add some sliced jalapeños on top.
5: Place a layer of Yves Veggie Cuisine nuggets.
6: Repeat the layers until all ingredients are used up.
7: Cover the dish with aluminum foil and bake for 25-30 minutes.
8: Once baked, top with avocado, cilantro, cashew cream, and any other desired toppings before serving.
