Pinto Bean and Vegetable Green Enchilada Bake
Pinto beans and garden vegetables meet a zesty green sauce in this layered casserole. This plant-based, gluten-free bake offers a nourishing, hearty meal that comes together quickly.
Ingrédients
- 6 corn tortillas · 6-inch
- 2 tbsp olive oil
- 1 small yellow onion · finely diced
- 3 large cloves garlic · minced
- 1 medium jalapeño or serrano pepper · finely diced
- 3/4 tsp sea salt
- 2 tsp chili powder blend
- 4 cup fresh veggies · finely diced (e.g., zucchini, carrots, spinach)
- 1 packet pinto beans · 15-oz. can, drained
- 1 cup green enchilada sauce
- vegan sour cream · for serving
- red onion · diced, for serving
- radish · thinly sliced, for serving
- cilantro · chopped, for serving
Préparation
- 1
Preheat the oven to 176°C and position a rack in the middle of the oven.
- 2
Heat a large skillet over medium heat with olive oil. Sauté the onion until softened, about 2-3 minutes. Add garlic, jalapeño, salt, and chili powder; sauté for an additional 1-2 minutes.
- 3
Incorporate the vegetables and sauté until bright and beginning to soften, about 3-5 minutes. Add the drained pinto beans, stir to combine, and warm through for 2 minutes. Adjust seasoning to taste.
- 4
Cut the tortillas in half to create 12 semi-circles. Spread 1/3 cup of green enchilada sauce into the bottom of an 8x8-inch baking dish.
- 5
Layer 4 tortilla halves over the sauce, followed by half of the vegetable and bean filling. Top with 4 more tortilla halves, another 1/3 cup of sauce, and the remaining filling. Finish with the final 4 tortilla halves and the last 1/3 cup of sauce.
- 6
Bake for 15-20 minutes until heated through. Serve with garnishes such as vegan sour cream, red onion, radish, and cilantro.