Pinto Bean and Vegetable Green Enchilada Bake

Name: Pinto Bean and Vegetable Green Enchilada Bake
Total time: 40 min
Yield: 4 personnes
Ingredients: 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 cups fresh veggies, finely diced (e.g., zucchini, carrots, spinach); 1 (15-oz.) can pinto beans, 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

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.

40 min

4 pers

176°C

skillet

Plat

vegan

gluten-free

pinto bean

Minimalist Baker

Ingrédients

4 pers

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.