Step 1

Rehydrate the soy curls. Add the soy curls to a large bowl and cover with boiling water. Let them rehydrate for about 15 minutes. The soy curls should be soft.

Step 2

Drain them. Drain the rehydrated soy curls and rinse them a few times under cold water. Squeeze them between your hands to remove as much moisture as possible.

Step 3

Slice into small chunks. Slice the soy chunks into 1/2-inch bites to make something that resembles ground meat. Transfer to a bowl.

Step 4

Let marinate. Add the soy sauce and Worcestershire sauce and toss to coat Allow the soy curls to absorb the sauce for about 10 minutes.

Step 5

Sauté the aromatics. Heat the oil in a large non-stick pan. Once hot, add the minced garlic and shallots and sauté for about 2 minutes or until fragrant.

Step 6

Add the soy curls. Next, add the marinated soy curls and sauté for 5 minutes or until slightly brown.

Step 7

Add the remaining ingredients. Add the cooked black beans, corn, enchilada sauce, yogurt, and ground black pepper. Stir to combine all of the ingredients with the enchilada sauce. Cook for another 2 minutes and remove from heat.

Step 8

Taste and adjust the seasonings. At this point, taste the filling and adjust the saltiness to your liking.

Step 9

Preheat the oven to 400 °F (200°C).

Step 10

Make the cheese sauce. Drain the soaked cashews and transfer them to a high-speed blender. Add the water, nutritional yeast, tapioca starch, miso, vinegar, onion powder, and salt. Blend for 15-20 seconds or until smooth. Note: The sauce will be very thin. This is normal, it will thicken as it cooks.

Step 11

Assemble. It’s now time to assemble the casserole. Spread a very thin layer of the filling to the bottom of a 9×7-inch (23x18cm) baking dish. This layer will prevent the tortillas from sticking to the bottom.

Step 12

Top with tortillas. Next, arrange two tortillas on top of the filling. It’s okay if they overlap a little bit.

Step 13

Add another layer of the filling. Transfer half of the enchilada filling on top of the tortillas and spread it into an even layer.

Step 14

Repeat. Top the filling with another layer of tortillas and finish with the remaining filling.

Step 15

Pour the cheese sauce. Slowly pour the liquid cashew cheese sauce on top of the filling.

Step 16

Bake. Finally, bake the casserole for 25-30 minutes or until the top is golden brown. Allow the casserole to cool for a few minutes before serving. This casserole will keep for up to 5 days in the refrigerator.