Enchilada Pie Recipe
Forget boring dinners—this Enchilada Pie brings the party to the table. Roasted veggies, hearty beans, and gooey cheese, all baked to perfection in tangy enchilada sauce.
Servings: 6
Calories: 329kcal
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 1/2 cup of enchilada sauce into the bottom of an oven-safe pan (10x10 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 1/4 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 1/4 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 1/2 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
Today’s recipe is sponsored by the wonderful people over at Old El Paso.
For perfect slices, allow the pie to cool for 20 minutes before slicing. [br]If toasted cheese spots are desired, briefly place the dish under the broiler and watch, with the door open, until spots form (about 1 to 20 minutes).
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.
Nutrition
Serving: 1serving | Calories: 329kcal | Carbohydrates: 28g | Protein: 16g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 42mg | Sodium: 531mg | Potassium: 355mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1143IU | Vitamin C: 40mg | Calcium: 407mg | Iron: 1mg
