After checking the votes on Monday, Vegetable Stacked Enchilada Bake barely beat out Dill-icious Green Dip as the recipe you’d like to see first on this blog. The green dip recipe will be up next week, so if you favored the dip, fret not.
My husband and I were both raised in Texas and are suckers for Tex-Mex style dishes. My kids aren’t as sold on them yet, but not for lack of trying on my part. On nights I make a dish like this, I save a few tortillas and make bean and cheese quesadillas for the kids.
You could turn this dish into actual enchiladas, but I don’t really have the patience to roll up each individual enchilada on a weeknight. I think layering the tortillas and the filling creates a dish that tastes the same in less time, which is a win in my book. Plus, I’m able to get a lot more ‘filling’ into the dish, which, let’s be honest, is the healthier part of vegetable enchiladas.
The step-by-step instructions are below and the whole recipe (for ease of copying and printing) is placed at the end of the post.
Vegetable Stacked Enchilada Bake
Ingredients:
- 1 14oz can Fire Roasted Crushed Tomatoes
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp diced oregano
- 1 tsp honey
- 2 medium cloves of garlic, minced
- 1 Tbsp grapeseed oil
- 1 small to medium onion, diced
- 1 green pepper, diced
- 1 small zucchini, diced
- 1 can black beans, rinsed and drained
- 6 corn tortillas
- 1 large ripe avocado, sliced
- 1/2 cup corn kernels
- juice of one lime
- 1/2-1 cup of shredded cheese
Directions:
1. Preheat oven to 400F
2. Mix together tomatoes, chili powder, cumin, oregano and honey in a bowl.
3. Saute garlic, onions, zucchini and bell pepper in oil over medium high heat, until browned and softened, about 5 minutes.
4. Start with a 10×7 baking dish. Layer about 1/3 cup of tomato sauce mixture – just enough to cover the bottom. Place a layer of corn tortillas. I used 2 whole tortillas and 2 quarters of a tortilla.
5. Top with the sliced avocado and corn kernels. Drizzle lime juice over the avocado and corn mixture.
6. Layer the sautéed vegetables over the corn and avocados.
7. Add the black beans.
8. Put another layer of tortillas over the vegetable mixture, pour all remaining tomato sauce over tortillas and top with shredded cheese.
9. Cover with foil and bake for 20 minutes.
10. Uncover and bake another 5-10 minutes until cheese melts
Vegetable Stacked Enchilada Bake
Ingredients:
- 1 14oz can Fire Roasted Crushed Tomatoes
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp diced oregano
- 1 tsp honey
- 2 medium cloves of garlic, minced
- 1 Tbsp grapeseed oil
- 1 small to medium onion, diced
- 1 green pepper, diced
- 1 small zucchini, diced
- 1 can black beans, rinsed and drained
- 6 corn tortillas
- 1 large ripe avocado, sliced
- 1/2 cup corn kernels
- juice of one lime
- 1/2-1 cup of shredded cheese
Directions:
1. Preheat oven to 400F
2. Mix together tomatoes, chili powder, cumin, oregano and honey in a bowl.
3. Saute garlic, onions, zucchini and bell pepper in oil over medium high heat, until browned and softened, about 5 minutes.
4. Start with a 10×7 baking dish. Layer about 1/3 cup of tomato sauce mixture – just enough to cover the bottom. Place a layer of corn tortillas. I used 2 whole tortillas and 2 quarters of a tortilla.
5. Top with the sliced avocado and corn kernels. Drizzle lime juice over the avocado and corn mixture.
6. Next top with the sautéed vegetables.
7. Add the black beans.
8. Put another layer of tortillas over the vegetable mixture.
9. Pour remaining sauce over the tortillas and top with shredded cheese.
10. Cover with foil and bake for 20 minutes.
11. Uncover and bake another 5-10 minutes until cheese melts
Tags: avocado, beans, husband friendly, recipe, vegetarian
It’s received no care or attention since last summer and 3 plants are still going strong, stronger than they were when I was tending the garden. Read into that what you will.
