enchilada pie

Give your midweek meal a Mexican twist with our easy enchilada pie. Packed with nutritious veggies, it provides a whopping four of your 5-a-day

Enchilada pie

vegetable oil oil

peppers, any colour you like, sliced

red onion,

can mixed beans, drained

can chopped tomatoes

coriander,

corn tortillas

low-fat soured cream

grated cheddar

Heat the oil in a pan. Fry the peppers and onion until soft, about 10 mins. Add the beans, fajita spice mix, chopped tomatoes and some seasoning. Bubble for 5 mins to reduce the tomatoes a little, then stir in most of the coriander. Heat the grill and warm the tortillas in the microwave for 30 seconds.

Spread a quarter of the pepper and onion mixture over the base of an ovenproof dish (a round one, if possible) or frying pan. Top with some of the soured cream and a warm tortilla, then repeat the layers three more times, finishing off with a final layer of soured cream. Sprinkle over the cheese and grill for 5 mins, or until golden and bubbling. Scatter with the remaining coriander before serving.

A fast and easy recipe for Enchilada Casserole, with black beans, corn, sweet potatoes and a quick 5 Minute Enchilada Sauce. Comforting and healthy! Keep it vegetarian or add cooked chicken or ground turkey!

Vegetarian Enchilada Casserole 

enchilada sauce (or make my 5-minute enchilada sauce)

corn

cheese

green chilies, (optional)

can diced tomatoes (or tomato puree or tomato sauce)

water

olive oil

apple cider vinegar

cumin

onion powder

chili powder

chipotle powder

½ teaspoon kosher salt

garlic

oregano– optional (dry

onion,

garlic, rough chopped (see notes)

bag frozen corn (regular

can black beans, drained(

salt

Make the Quick Enchilada Sauce

Place all ingredients in a blender and blend until smooth, set aside.

Make the filling

Saute onion, garlic and sweet potatoes in the olive oil over medium heat, until tender, about 10-12 minutes, covering ½ way through, allowing potatoes to steam and get tender. Add corn and black beans, cumin, chili powder and salt and saute until warmed through.

Assemble

In a greased 9 x13 inch baking dish, spread out ½ cup of enchilada sauce, to lightly coat the bottom. Spread out 4 tortillas on top of the sauce.  Spread out ½ of the filling over the tortillas. Scatter half of the canned green chilies (if using), and 1 cup of the grated cheese.  Drizzle with a ½ cup enchilada sauce. Top with 4 more tortillas, add the remaining filling, green chilies, 1 cup cheese and top with 4 more tortillas. Lather the top with the remaining enchilada sauce and any additional cheese if you like a cheesy top.

BAKE

Cover tightly with foil(use parchment to prevent foil from touching the casserole) and bake for 30 minutes. Uncover, and bake 10 more minutes.

 Garnish

with diced avocado, cilantro and sour cream. The sour cream really adds a nice creaminess.

This recipe is AMAZING but I have to tell everyone I send it to that the ingredients list is wrong. Could you update it to call for "12 x 6 inch corn or flour tortillas" please? Your instructions (#4) are really calling for 12 even though the ingredients list says 8. I've made it both ways and it is definitely better with all 12. Anyway, absolutely spectacular (and I'm a picky picky girl)!

Delicious, loved the sweet potatoes! It was easy to make and who wouldn’t like this !!

Thanks for yet another scrumptious and simple recipe! It was so fun to make the sauce - and it really does take only a few minutes. I missed the "or" in the instructions for zukes OR sweet potatoes, so used two of the former and one of the latter. I also used fewer corn tortillas than called for, added a poblano pepper, and equal amounts of black beans and chorizo-spiced soy crumbles and it was a huge hit in my household!

THANKS again!

So good! this has become a stable dinner at our house now.

This was honestly the best vegetarian Mexican meal I’ve EVER had - one of my fave meals!! Thank you so much for the recipe.

I love this recipe and have made it exactly as written many times and have also tried with whatever veggies are in my kitchen! It's always a hit. I'm wondering if I could make a batch and freeze the pan -- has anyone tried that and has it turned out okay? Thanks!

Sylvia, I was looking for something hearty and fall-like and this fit the bill. I used vegan Parmesan, (that was all I had.) Filling, healthy and delicious!

Also, I want to thank you for sending your new recipes via email on Saturdays, that way I always have time to see and read it! 

Your recipes are so thorough, covering every type of diet and possible rstrict

I was looking for something hearty and fall like, this definitely fit the bill! Had to use vegan Parmesan, (that is all I had) husband loved it! 

You are my go-to now for new recipes and ideas.  I appreciate all your detail, you make cooking a breeze, thank you so much!

Thank you for this wonderful recipe, my whole family loved it! Your recipes are a constant hit and I appreciate the detail you provide. One small request to improve is that it would be great if you could also provide metric weights (in brackets?) next to ingredients, so that I don’t have to keep converting! Only minor though! Thank you 😊 🇦🇺

This is SO delicious. I can't believe this is the first comment I have ever left on your blog. This is simple to make, with easy ingredients and the flavor has so much depth. I enjoy this with my kids often. I have loved every recipe I have tried from your blog! Thank you!

This is a staple for us. Rich in flavour and statisfys the meat eater in our family.

I made this  added dollop of sour cream my daughter and myself enjoyed. Will make again very flavorful home made  enchilada sauce 
Is so much better than can.

https://content.jwplatform.com/videos/e4R5FVNg.mp4

 Enchilada Casserole ( AKA Enchilada Pie) with Sweet Potato, Corn and Black beans – and optional 5-minute Enchilada Sauce. A fast and healthy version of enchiladas made with layered tortillas instead of rolled- time-saving! Keep it vegetarian or add chicken!

Enchilada Casserole Video 

This Vegan Enchilada Casserole is a versatile, comfort-food meal you&#39;ll return to again and again! With layers of corn tortillas, plant-based taco meat, veggies, cheese, and enchilada sauce, it has all of the flavor of enchiladas but none of the fuss. Easily scale the recipe depending on the amount you need, and customize it to suit your tastes. Gluten-free with an oil-free option.

Vegan Enchilada Casserole

enchilada sauce

(15 oz) can black beans, rinsed and drained

½ large onion, chopped

corn kernels (thawed

black olives

avocado or guacamole

chopped cilantro

pico de gallo

Preheat

Preheat oven to 375 degrees F (190°C), and locate a 13x9 casserole dish (or smaller if adjusting batch size).

Spread a thin layer of enchilada sauce on the bottom of the dish (about ½ cup for 13x9 dish). Arrange 5 corn tortillas so that they overlap slightly and cover the bottom. Cut the tortillas into any shape you need for your dish. Refer to photos above.

Layer

Spread half of the taco meat, beans, onion, corn, and olives, over the tortillas. Scatter about ⅓ of the cheese on top.

Repeat

Repeat the layering process, this time using: 1 cup sauce, 5 tortillas, the remaining taco meat, most of the beans and veggies (reserving a handful of beans, corn, and olives for the top), and about half of the remaining cheese.Be sure to reserve enough sauce to completely cover a top/final layer of tortillas.

Add a drizzle of sauce over the cheese, then arrange the last 5 tortillas. Add enough sauce to completely cover the tortillas, using a spoon to spread it out. Sprinkle the reserved beans and veggies on top, and cover the dish tightly with foil.

Bake

Bake covered for 35 minutes, then uncover and bake for another 10-15 minutes or until  hot in the center. For a smaller dish (half batch), bake time is reduced to about 35 minutes total. Let rest 10 minutes before slicing. If using my almond queso fresco, crumble it on top before serving. If using store-bought vegan cheese, see melting tips below.

Garnish

For melted cheese as pictured, while the casserole rests put ⅔ cup vegan shreds in a bowl, and add a generous splash of water (about 3 Tbsp; doesn&#39;t need to be exact). Microwave in 15-20 second increments, stirring in between, until smooth and creamy. Spread the melted cheese on top of the casserole just before serving.

Serve

Made this tonight/ forgot the corn but put black been and chickpeas that I had leftover from the before day dinner. It was really very good. Next time I will not forget the corn, will make it again for sure.

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Top 3 enchilada pie recipes from across the web

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

Top Tags

Enchilada pie

Vegetarian Enchilada Casserole

Vegan Enchilada Casserole

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