enchilada bake

Flavorful, hearty skillet bake with black bean enchilada filling and a fluffy cornbread topping. Tastes like chili topped with cornbread but so much faster and easier to make! Just 10 ingredients required. Naturally plant-based and gluten-free optional.

Cornbread & Black Bean Enchilada Bake

Tbsp avocado oil

red onion ((or sub white or

medium red or orange bell pepper, diced

tsp sea salt

black beans, drained and rinsed

red enchilada sauce ((or store-bought such as Frontera brand))

cornmeal ((fine

all-purpose flour

½ tsp baking powder

tsp sea salt,

almond milk

Tbsp avocado oil ((or sub melted vegan butter

syrup

Preheat the oven to 425°F (218 C).

Heat a 10-inch cast-iron or oven-safe skillet over medium heat. Once hot, add oil. Once oil is hot, add the onion and sauté for 4-5 minutes, stirring frequently until translucent and beginning to slightly brown. Turn heat down slightly if browning too quickly.

Add diced bell pepper and sea salt and stir. Cover and sauté for 5 minutes or until softened and lightly browned, stirring occasionally.

Stir in the (drained) black beans and enchilada sauce and turn off the heat. If you’re using a 10-inch oven-safe skillet, you can cook the casserole in the same skillet. If your pan is not oven-safe, lightly oil a 9- or 10-inch baking dish and transfer the veggie mixture to the prepared dish.

In a medium mixing bowl, combine the cornmeal, flour, baking powder, and salt. In a glass measuring cup, whisk together the dairy-free milk, oil (or melted vegan butter), and maple syrup (starting with the lesser amount and adding more to taste as needed). Maple syrup is optional, but if you prefer cornbread on the sweeter side, be sure to include it!

Stir the wet ingredients into the dry ingredients until just combined. It should be slightly thick but pourable. If too thick, add a bit more dairy-free milk. If too thin, add a bit more cornmeal or flour. Taste and adjust seasonings as needed, adding more salt to taste or maple syrup for sweetness. Let the batter rest for 5 minutes to ensure it’s evenly hydrated.

Spread the cornmeal mixture over the enchilada filling. We left a ~1-inch gap around the edge so the filling could get slightly caramelized. But you can also spread it all the way to the edge.

Bake for 20 minutes, until the crust is fully set. If using gluten-free flour, it’s normal for there to be some cracking on top. Serve hot as is or top with a little vegan butter and maple syrup.

Store cooled leftovers in the refrigerator for up to 3-4 days, or in the freezer for up to 1 month. Reheat in the microwave or in a 350 degree F (176 C) oven until hot.

These enchiladas are stuffed with a hearty combination of corn, beans, and courgette and topped with two types of cheese. Garnished with avocado, tomato, and coriander, it's the definition of a healthy and hearty meal.

Vegetarian Enchiladas

olive oil

onion,

garlic, crushed

corn,

courgettes,

Salt

chilli powder

cumin

black beans,

300 g enchilada cooking sauce

lime

flour tortillas

70 g grated Monterey jack

g cheddar

200 g quartered grape tomatoes

avocado, sliced

g onion

g coriander leaves

Preheat oven to 180°C (160ºC fan). In a large pan over medium heat, heat oil. Add onion and cook until soft, 6 minutes.

Stir in garlic and cook until fragrant, 1 minute more. Add corn and courgette and season with salt, chilli powder, and cumin. Cook, stirring occasionally, until corn is turning golden and courgette is tender. Add black beans, some enchilada sauce, and lime juice. Cook 2 minutes more.

Add a large scoop of vegetable mixture onto each tortilla and roll up. Place rolled up tortillas side by side in a 22 x 33 cm baking dish and top with cheeses.

Bake until cheese is melty, 15 to 18 minutes.&nbsp;

Garnish with tomatoes, avocado, onion, and coriander.

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These Low Carb Enchiladas Are An Instant Classic

Sausage gravy breakfast enchiladas are a hearty morning meal everyone will love with a few short cuts to make it easy. This breakfast burrito features fluffy scrambled eggs and filling potatoes all rolled up in soft tortillas and smothered in creamy sausage gravy.

Sausage Gravy Breakfast Enchiladas

8 inch flour tortillas

eggs

half & half

tbsp butter

salt & pepper (to taste)

20 oz pkg refrigerated diced potatoes with onion

poblano pepper (seeded & diced)

canola oil (divided)

lb ground sausage

15 oz can sausage gravy

shredded sharp white cheddar (divided)

Crack the eggs into a mixing bowl, and whisk them together with the half and half until smooth &amp; creamy.

Melt the butter in a large skillet over medium low heat.

Pour the eggs into the skillet, and cook (stirring often) until they&#39;re soft, fluffy, and cooked through. Transfer them to a waiting mixing bowl.

To the same skillet add the canola oil, and increase the heat to medium high.

Allow the oil to heat up for about 60 seconds, then add the potatoes and peppers to the skillet.

Cook the vegetables, stirring often, until the potatoes are slightly crisped on the outside. Transfer them to the mixing bowl with the eggs.

Add the sausage to the skillet, and cook crumbling as it does until cooked through. Strain off excess grease, and then transfer the cooked sausage to the mixing bowl with the eggs and potatoes

Add half the cheese to the bowl, and season with salt &amp; pepper. Stir everything together until evenly combined. Set aside.

Carefully wipe the skillet clean (it will still be hot), and add the sausage gravy &amp; the 1/2 cup of half &amp; half to it. Whisk them together to evenly combine, and let them heat over low heat- just until heated through.

Lightly spray a 9x13&quot; baking dish with non stick cooking spray. Set aside.

Working with one tortilla, scoop about 1/3 to 1/2 cup of the filling mixture into the center and spread it out into a line the length of the tortilla. Roll the tortilla up, and lay it in the prepared pan- seam side down.

Continue until all the filling has been rolled up into the tortillas and they&#39;re all in the baking dish. You may have to squeeze them together to fit in the last one.

Pour the heated gravy evenly out over all of the tortillas in the baking dish. Sprinkle the remaining cheddar cheese evenly out overtop.

Bake the enchiladas at 350° for 20-30 minutes, just until the gravy is bubbly &amp; the cheese is golden brown on top.

Remove the dish from the oven, and let it rest for 5-10 minutes before serving.

This Green Goddess Burrito Bake is an absolute HIT! This dish was just so delicious and had my son going for seconds and thirds. I was trying to think of a way to change up how I could make a Burrito Bake and I came up with this delicious dish with Salsa Verde, Green Enchilada Sauce, and Green Chilis. Let me tell you peeps, this dish came out absolutely perfect. I genuinely think this is my favorite Burrito Bake I&#039;ve ever made. Just imagine that delicious salsa verde salsa all over a perfectly cooked Burrito Bake. Yeah, It&#039;s absolutely delicious and I can assure you that the whole family will be asking you where this Burrito Bake recipe came from! And between me and you, We can just say it came from your own innovative mind 😂! This dish is the perfect recipe for the summer with all the fresh ingredients

Green Goddess Burrito Bake

chicken

onion

garlic (minced)

jalapeños (sliced (seeds removed if desired))

green onions

Sazon con azafran

tsp of adobo seasoning

oz cream cheese (softened)

oz green enchilada sauce divided

oz salsa verde divided

oz mozzarella cheese (divided)

Cotija cheese (divided)

Salt & pepper

Crema

Cilantro

Preheat oven to 375°F and grease a 9x13-inch baking dish, and an 8x8-inch baking dish.

In a skillet over medium heat, add olive oil and sauté diced onion, chopped whites of green onions ,  garlic, fresh jalapeños, Sazon and Adobo seasoning ;  7-10 minutes or until golden and translucent.

Mix the filling

Add the Sautéed mixture

Shredded rotisserie chicken

Cream cheese

1/4 cup enchilada sauce

¼ cup salsa verde

¾  cup shredded mozzarella

1/4 cup Cotija cheese

2 tbsp of freshly chopped cilantro

¼ cup chopped green onions (the greens of the green onion)

Salt and pepper to taste

In a Large Bowl:

Add a 1/4 cup of the green enchilada sauce at the bottom of both baking dishes.

Fill each flour tortilla with a generous scoop of chicken filling, roll them up, and place seam-side down in the baking dish.

In the baking dish add your enchilada sauce and salsa verde salsa over the burritos.

Sprinkle the rest of the mozzarella and Cotija cheese over the top.

Cover with foil and bake for 20 minutes. Uncover and bake an additional 20 minutes until bubbly and golden.

Top 4 enchilada bake recipes from across the web

The most viewed enchilada bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cornbread & Black Bean Enchilada Ba...

Vegetarian Enchiladas

Sausage Gravy Breakfast Enchiladas

Green Goddess Burrito Bake

Top 4 enchilada bake recipes from across the web

The most viewed enchilada bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cornbread & Black Bean Enchilada Ba...

Vegetarian Enchiladas

Sausage Gravy Breakfast Enchiladas

Green Goddess Burrito Bake

The most viewed enchilada bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine