Forget boring dinners—this vegetarian Enchilada Pie brings the party to the table. Roasted veggies, hearty beans, and gooey cheese, all baked to perfection in tangy enchilada sauce.
This year’s garden harvest inspired today’s recipe, and if I manage to keep the plants thriving, I’ll be making this stacked vegetarian enchilada pie all summer long. Living near the country, I often find myself with an abundance of zucchini, yellow squash, and corn in August and September. Everyone has extra produce they don’t want to waste, leading to endless batches of zucchini bread.
While I enjoy zucchini bread, I’d much rather have enchiladas. This Vegetarian Enchilada Pie is packed with roasted summer vegetables, black refried beans, cheese, and robust enchilada sauce—a dinner the whole family will love! Though it takes some time to prepare, most of it is passive, giving you the perfect opportunity to sip sweet tea on the back porch. Be sure to check out the archives for even more delicious Mexican recipes!
Table of Contents
Reasons to Love This Enchilada Pie
- The gooey cheese, rich enchilada sauce, and roasted veggies in this Enchilada Pie make it pure comfort food.
- This Enchilada Pie recipe is perfect for using up summer veggies—zucchini, corn, and squash never tasted so good!
- Enchilada Pie is a great way to sneak in extra veggies for picky eaters—no one can resist that cheesy top layer!
Recipe Ingredients
- Pepperjack Cheese: This cheese brings just the right amount of creaminess with a little kick, making every bite of the Enchilada Pie ooey-gooey and just a bit spicy.
- Mild Red Enchilada Sauce: Adds that classic tangy flavor we all love in enchiladas.
- Jalapeño: A few slices of jalapeño give the pie just the right amount of kick. It’s not too much, but enough to keep things interesting and give it a little heat.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Cheese Alternative: Consider using Queso Fresco if you want a lighter, crumbly texture. Colby Jack and Monterey Jack cheese are both great for a mild, creamy melt, while a Mexican Blend offers a nice variety of flavors. Oaxaca cheese melts like mozzarella, buttery and delicious, and sharp cheddar cheese adds a rich, tangy kick.
- Herbs and Spice Variation: A handful of chopped fresh cilantro or oregano brings a bright, fresh note. You can also mix in a bit of cumin or smoked paprika with the beans for a warm, smoky touch. And if your family likes a little kick, a sprinkle of chili powder or crushed red pepper flakes can do the trick.
How to Make Enchilada Pie
Step #1: Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). 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 the lined baking sheet; roast in the preheated oven for 20 minutes, shaking the pan once halfway through.
Step #2: Add the corn and sliced jalapeño to the pan. Return to the 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 degrees Fahrenheit (190 degrees Celsius).
Step #3: Place beans and chiles in a glass or ceramic bowl. Cover and microwave in 30-second increments until warm. Stir well.
Step #4: Spread ½ cup of enchilada sauce into the bottom of an oven-safe pan (10×10 works well). Arrange 4 tortillas to cover the bottom of the pan (you 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 of enchilada sauce over the top, and then repeat the process with 4 more tortillas, the remaining bean mixture, roasted veggies, another third of the cheese, and another ¼ cup of 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 degrees Fahrenheit (190 degrees Celsius) for 20 minutes.
Step #5: Uncover, add the remaining cheese, and bake uncovered for another 10 minutes until the cheese is melted. Remove from the oven. Garnish as desired. Slice and serve hot.
Expert Tips
- Hassle-Free Serving: Lightly spray your baking dish with cooking spray before adding the tortillas to prevent sticking and make serving easier.
- Prevent Soggy Tortillas: Lightly toast the corn tortillas on a dry skillet before layering them in the pie. This adds a slight crunch and prevents the tortillas from becoming too soggy when baked with the sauce.
FAQs
Yes, you can substitute flour tortillas for corn tortillas if you prefer a softer texture. Just keep in mind that flour tortillas may absorb more sauce, so you might want to slightly increase the amount of enchilada sauce to keep the dish moist.
Great garnish options for Enchilada Pie include freshly chopped cilantro, sliced green onions, black olives, diced tomatoes, a squeeze of lime juice, avocado slices, or cotija cheese. Additionally, you can top it with thinly sliced radishes for a crunchy, peppery bite or drizzle some lime crema for a zesty, creamy finish.
Storage Info
To store your Vegetarian Enchilada Pie, cover it tightly and refrigerate for up to 3 days. It can also be frozen for up to 3 months; wrap it well in foil and plastic wrap.
To reheat, thaw overnight in the fridge if frozen, then bake at 350 degrees Fahrenheit (175 degrees Celsius) for 20-25 minutes until heated through. You can also microwave individual slices for 2-3 minutes until warm.
More Delicious Enchilada Recipes You’ll Love
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 degrees Fahrenheit (220 degrees Celsius). 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 the lined baking sheet; roast in the preheated oven for 20 minutes, shaking the pan once halfway through.
- Add the corn and sliced jalapeño to the pan. Return to the 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 degrees Fahrenheit (190 degrees Celsius).
- Place beans and chiles in a glass or ceramic bowl. Cover and microwave in 30-second increments until warm. Stir well.
- Spread ½ cup of enchilada sauce into the bottom of an oven-safe pan (10×10 works well). Arrange 4 tortillas to cover the bottom of the pan (you 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 of enchilada sauce over the top, and then repeat the process with 4 more tortillas, the remaining bean mixture, roasted veggies, another third of the cheese, and another ¼ cup of 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 degrees Fahrenheit (190 degrees Celsius) for 20 minutes.
- Uncover, add the remaining cheese, and bake uncovered for another 10 minutes until the cheese is melted. Remove from the oven. Garnish as desired. Slice and serve hot.
NOTES
Nutrition
This stacked enchilada pie came out so cheesy and flavorful, you’d never miss the meat.