Stacked Veggie & Smoky Black Bean Enchilada
Alright, I’ve said it before and I’ll say it again, I’m a pretty lazy cook. I love to make up new recipes, try new things, and use leftovers in new creative ways, yes. But when it comes to things like rolling enchiladas, I’m right out! First, you try to roll the tortilla, and it cracks. So, you daintily shove it in the pan and hope no one notices the cracks. Then when you try to serve one enchilada after its been baked, it cracks again. So, now you’re stuck with mushy looking (albeit delicious), enchilada hash.
So, I’ve decided that the lazy cook in me may never do rolled enchiladas again. Instead, I’m all about the stacked enchilada. Stacking takes practically no time at all. And, serving’s a breeze.
This Stacked Veggie & Smoky Black Bean Enchilada is not only easy to make, it’s healthy, yummy, and uses leftovers! How awesome is that! Oh yeah, and it’s vegan, vegetarian, gluten-free, and dairy free, so it fits many styles of eating.
Make the Smoky Black Bean Enchilada Soup earlier in the week (or even a week or two before). Serve the chili with rice and some fun garnishes. Then, either refrigerate the leftover chili, or depending on how far in advance, freeze the leftovers. Now you’re all set to have two yummy meals!
One of the other time savers I have in this recipe is the use of frozen corn. You don’t even need to thaw it. And, I keep a batch of the Easy Enchilada Sauce in the fridge all the time now; it also freezes really well.
In general, I like the flavor of corn tortillas better, so I recommend using those. Besides, they’re gluten-free. But, if you prefer to use flour, please feel free. Or, they have those fun ones with green chiles or red peppers in them, those would be great as well.
The stacked enchiladas come together pretty quickly, with only some chopping and about 15 minutes of stove time. Then, after they’re all stacked, into the oven for baking, and you can set the table, help with homework, or just quietly with a glass of wine while you wait for them to finish cooking. Happy Eating!
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- Preheat the oven to 375° F.
- Heat the olive oil in a large pan over medium-high heat. Sauté the onion for about 5 minutes, until softened, and add the zucchini and corn. Cook for an additional 5-10 minutes until the veggies are heated through. Add the black beans to the skillet, stir to combine, and remove from the heat.
- Pour ½ cup of Smoky Black Bean Chili Soup into the bottom of a 1.5 quart baking dish or a 13x9 pan, and spread it around to coat the bottom of the dish. Place 3 tortillas on the chili. Top the tortillas with 1/3 of the black bean veggie mixture. Top with ½ cup of chili. Place 3 more tortillas on top. Cover with ½ of remaining veggies, and ½ cup of chili. Continue stacking with remaining 3 tortillas, remaining veggies, and remaining chili.
- Bake for 20-25 minutes, until warmed through. Remove from the oven and allow to cool for 10 minutes.
- Serve with Easy Enchilada Sauce, and garnish with chopped cilantro.