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