This Stacked Vegetarian Enchilada Pie recipe is filled with roasted summer vegetables, black refried beans, cheese, and robust enchilada sauce. A dinner the whole family will love!
Today’s recipe is an ode to the investment I’ve made in this year’s garden. If I manage not to kill too many of the plants, I should be able to make this stacked vegetarian enchilada pie over and over again all summer!
Maybe it’s just because I live out towards the country, but in August and September it seems like everyone I know is trying to pawn off zucchini, yellow squash, and corn. It’s all so easy to grow (ahem, we’ll see about that), that we end up with an abundance of extra produce that no one wants to let go to waste. Thus, we make loaf after loaf of zucchini bread and freeze it.
I don’t have anything against zucchini bread, but given the choice, I’ll just as soon have enchiladas.
This enchilada pie vegetarian style recipe takes a little bit of time, but most of it is passive so you’ll have time to sip some sweet tea on the back porch.
You’ll start by popping a tray of vegetables in the oven to roast until tender.
Feel free to experiment with other vegetables; just try to keep it to about 8 cups total so dish still holds together. As long as the vegetables are soft before they are put into the stacked enchilada pie, they should come out just fine. If you want to use something dense, like sweet potatoes, they may need longer in the oven to be totally fork-tender before you add them to the pie.
Once the vegetables are done, you build the stacked enchilada pie (the procedure of which isn’t dissimilar from lasagna).
I used this awesome $7.99 piece of stoneware I found at the secondhand store, but a 9×13 or 10×10 baking dish would work just as well.
The layers are as follows: enchilada sauce, corn tortillas, refried black beans mixed with chopped green chiles…
…then the roasted summer vegetables and cheese. Start the next layer with more enchilada sauce, tortillas, bean mixture, veggies, and cheese. The dish is topped off with more enchilada sauce, another stack of tortillas, more cheese, and even MORE enchilada sauce.
For the visual sort, here’s what it will look like:
- Enchilada Sauce
- Corn Tortillas
- Beans & Chiles
- Veggies
- Cheese
- Enchilada Sauce
- Corn Tortillas
- Beans & Chiles
- Veggies
- Cheese
- Enchilada Sauce
- Corn Tortillas
- Cheese
- Enchilada Sauce
Top it off with your garnishes of choice; I’ve used red onion, quick-pickled jalapenos, pepita seeds, and chopped fresh cilantro.
Once I sliced it up and served it, I also added some avocado and a dollop of Greek yogurt. So delicious!
Be sure to check out the archives for even more delicious Mexican recipes!
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Here’s the Recipe!
Stacked Vegetarian Enchilada Pie Recipe
Ingredients
- 1 medium zucchini - cut into thick bite-sized pieces
- 1 medium yellow squash - cut into thick bite-sized pieces
- 1 large red bell pepper - cut into thick bite-sized pieces
- 2 ears sweet corn - sliced off the cob
- 1 small jalapeno - sliced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 4.5-ounce can Old El Paso™ Chopped Green Chiles
- 1 14-ounce can Old El Paso™ Refried Black Beans
- 1 14-ounce can Old El Paso™ Mild Red Enchilada Sauce
- 12 small corn tortillas
- 10 ounces grated pepperjack cheese - about 3 cups
- Optional Toppings: pepita seeds - red onion, pickled jalapenos, avocado slices, sour cream, chopped cilantro
Instructions
- Preheat oven to 425°. Line a baking sheet with parchment paper. Place zucchini, squash, and red pepper in a large bowl. Add olive oil and salt; toss well to coat. Transfer to lined baking sheet; roast in preheated oven for 20 minutes, shaking the pan once halfway through.
- Add the corn and sliced jalapeno to the pan. Return to oven and roast for another 15 minutes until tender. If vegetables don’t brown to your liking, turn on the broiler for a minute or two. Set aside to cool. Turn the oven down to 375°.
- Place beans and chiles in a glass or ceramic bowl. Cover and microwave in 30 second increments until warm. Stir well.
- Spread ½ cup enchilada sauce into the bottom of an oven-safe pan (10x10 works well). Arrange the 4 tortillas to cover the bottom of the pan (may need to slice them). Spread half the bean mixture on top. Scatter half the veggies into the dish, followed by a third of the cheese mixture. Drizzle ¼ cup enchilada sauce over the top, and then repeat the process with 4 more tortillas, the remaining bean mixture and roasted veggies, another third of the cheese, and another ¼ cup enchilada sauce. Use the remaining 4 tortillas to add the top layer, and then pour on the remaining enchilada sauce (a little more than ½ cup). Cover the dish with a lid or foil; bake at 375° for 20 minutes.
- Uncover, add the remaining cheese, and bake uncovered for another 10 minutes until the cheese is melted. Remove from oven. Garnish as desired. Slice and serve hot.
NOTES
Today’s recipe is sponsored by the wonderful people over at Old El Paso. Thank you for supporting the brands that support The Wanderlust Kitchen!
