Isa Chandra Moskowitz is a pioneer of delicious vegan cuisine, with a ton of cookbooks under her belt and another superb one, Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Weekjust hitting the shelves. Try your hand at her spicy and savory Nirvana Enchilada Casserole, a healthy and flavorful take on the Tex-Mex classic, or watch her make it on Breville's YouTube Channel.

The thing is, enchiladas can be a fussy production. A worth-it production, but a production nonetheless. This version, in casserole form, is a little less so. Don’t get me wrong, it still requires more dishes than you want to clean, but it’s a lot easier than stuffing each tortilla.

Now that I’ve scared all of you poseurs away with that foreboding introduction, I’ll let you in on a little secret: This is ridiculously amazing. Shh! Layers of corn tortilla sopping up spicy, fragrant red sauce, then overstuffed with mushrooms, pinto beans, and roasted potatoes. On top is a voluptuous cashew cream that will have you rolling your eyes to the back of your head like a zombie. An enchilada zombie.

This is definitely a Sunday night supper, but if you want to enjoy it on a weeknight, it can happen. Make the enchilada sauce the night before and be sure to soak your cashews in advance. Everything will come together in a snap! Although there are four components, I tried to keep them all simple enough so that they work together well and don't cause too much grief.

Reprinted with permission from Isa Does It