Meatless Monday (well, it was Tuesday for us) number 3 done and done… successfully! I have been enjoying the challenge each week to make something meatless, but filling and tasty. So far so good… no flops yet!
This recipe is versatile; you can add any vegetable you have on hand. It also fills a 9×13, but enchiladas (especially, stacked) are easy to adjust. I am also super happy to report (or brag… sorry) that I used our own canned salsa, jalapeno, and tomato sauce, our frozen corn and zucchini, and homegrown beans!!
Stacked Vegetarian Enchiladas18 corn tortillas 2.5 cups enchilada sauce (taco sauce works too or spice up some tomato sauce with cayenne, chili powder, and cumin) 2 cans beans (I used dried cattle beans) evoo 3 cloves garlic, minced 1 large sweet potato, finely diced 1 medium bell pepper, diced 1 small onion, diced 1 small zucchini, diced 1 cup corn 1 jalapeno 1 cup shredded cheddar cheese (divided) fresh cilantro dried cumin, chili powder, and cayenne
1. Cook beans, if dried. Drain and rinse. Coarsely mash with a sprinkle of cumin, chili powder, and cayenne. Adjust to taste.
2. Preheat oven to 350°F. In a large fry pan, heat a tablespoon of olive oil, add garlic, sweet potato, and a teaspoon each of cumin, chili, and cayenne. Saute for 4-5 minutes or until the sweet potato starts softening. Add onion and peppers (bell and jalapeno). Saute for another 3 minutes. Add zucchini and corn – heat for another 2 minutes.
3. In a 9×13 pan, start assembling the enchiladas. Coat the bottom of the pan with a thin layer of enchilada sauce – about a 1/2 cup. Add 6 corn tortillas to cover the bottom. Spread half of the mashed beans over the tortillas. Top with half of the veggies and sprinkle 1/3 of the cup of cheese. I added some fresh cilantro here. Add another 1/2 cup enchilada sauce, another 6 tortillas, remaining beans, veggies, and another 1/3 cup of cheese. Add another 1/2 cup enchilada sauce and the last 6 tortillas. Finish off the casserole with the remaining sauce (and maybe a little salsa) and cheese. Sprinkle with some cilantro.
4. Bake for 35 minutes until the edges are browned. Serve with a dollop of salsa and sour cream.