Meatless Monday: Stacked Vegetarian Enchiladas

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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!!

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Stacked Vegetarian Enchiladas

18 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.

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4. Bake for 35 minutes until the edges are browned. Serve with a dollop of salsa and sour cream.

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