Stacked Veggie Enchiladas
Ingredients
- 1 batch of homemade enchilada sauce or 1 15-ounce can of red enchilada sauce
- 1 tsp olive oil
- 1 bell pepper diced
- 1 jalapeno diced
- 1 clove garlic minced
- 1 cup frozen corn kernels
- 2 15- ounce cans no added salt black or pinto beans rinsed and drained
- 5- ounces fresh baby spinach rinsed
- 2 cups shredded Mexican cheese
- 12 small corn tortillas
Enchilada sauce
- 3 tablespoons olive oil
- 3 tablespoons flour can use an all-purpose gluten-free flour if needed
- 2-3 teaspoons ground chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt to taste
- 2 tablespoons tomato paste
- 2 cups low-sodium vegetable broth
- 1 teaspoon apple cider vinegar
- Freshly ground black pepper to taste
Instructions
Instructions Enchilada Sauce
- Place a medium-sized saucepan over medium heat and add olive oil.
- Once the oil is hot, add flour, chili powder, cumin, garlic powder, oregano, and salt. Cook for 30 seconds, or until the spices are fragrant.
- Whisk in tomato paste and broth until well-combined.
- Increase heat to medium-high and bring sauce to a simmer
- Cook 5-7 minutes, or until sauce slightly thickens
- Remove from heat and stir in vinegar and black pepper, to taste. Set aside.
Stacked Veggie Enchiladas
- Preheat oven to 375 F.
- Heat a medium-sized skillet over medium-high heat and add 1 tsp olive oil.
- Add diced pepper, garlic, and spinach, cooking about 3-5 minutes until peppers are slightly softened and spinach is wilted.
- Transfer to a mixing bowl. Add corn and beans, stir to combine, and set aside.
- Spread about ½ cup of enchilada sauce over the bottom of a 9” x 13” pan.
- Next, place 4 corn tortillas in the bottom of the pan. Note: you may need to rip tortillas in half to cover the bottom of the pan a bit better. It’s okay if there are some gaps between tortilla pieces.
- Spread ½ of bean and veggie mix on top of tortilla layer, sprinkle ⅓ of the cheese, and drizzle about ½ cup of sauce over the layer.
- Repeat layering by placing 4 corn tortillas on top of the previous layer, followed by the remaining bean mixture, another ⅓ of the cheese, and ½ cup of sauce.
- Finally, place the remaining 4 tortillas on top and spread the remaining sauce over the tortillas to cover. Sprinkle remaining cheese.
- Place assembled enchilada casserole in the preheated oven and cook for 25-30 minutes, or until sauce is bubbling and cheese is lightly browned.
- Optional to serve with avocado, greek yogurt, cilantro, or hot sauce