tortilla pie

A comforting tortilla pie layered with roasted vegetables, sweet potatoes, creamy refried beans and the easiest homemade enchilada sauce. Everyone loves this healthy comfort meal! Add shredded chicken for a little extra protein.

Layered Roasted Veggie, Sweet Potato &amp; Black Bean Tortilla Pie (+ homemade enchilada sauce!)

sweet potatoes, cubed

bell peppers, seeds removed and diced

cauliflower,

zucchini, sliced in half and quartered

olive oil

chili powder

cumin

cayenne pepper, if you like some heat

salt and pepper

For the enchilada sauce:

yellow onion, finely diced

garlic

oregano

tomato sauce

water

salt and pepper,

low carb or whole grain tortillas

shredded cheese

Toppings, if desired: avocado/guacamole, cilantro, hot sauce

Preheat oven to 400 degrees F.

Add all veggies to a large bowl and drizzle olive oil on top. Sprinkle chili powder, cumin, cayenne pepper and salt and pepper on top. Use your hands to toss the veggies to evenly distribute the spices and oil.&nbsp;

Dump veggies onto a large baking sheet and evenly spread out to the edges. Roast in the oven for 20 minutes. Once done roasting, reduce oven heat to 350 degrees F.

While the veggies are roasting, prepare the enchilada sauce: In a large saucepan or skillet, heat olive oil over medium high heat. Add in onions and cook, stirring frequently until they become translucent, about 5 mins.&nbsp;

Add in garlic, chili powder, cumin, and oregano and cook for 30 more seconds. Add in tomato sauce and water; stir well to combine. Reduce heat to medium-low and simmer sauce for 20 minutes or until thickened up a bit. Add salt and pepper to taste.

Spray a 2 quart circular dish, cake pan or spring foam pan with nonstick cooking spray. Add 1/2 cup enchilada sauce to the bottom of the pan and add a tortilla, spread about 1/2 cup of refried beans on the tortilla then top 1/4 of the roasted veggies, add 1/2 cup of enchilada sauce then sprinkle 1/3 cup of cheese on top.&nbsp;

Repeat 3 more layers, then pour remaining enchilada sauce on top with remaining cheese.

Bake in the oven for 20-30 minutes or until cheese is melted and a little golden around the edges. Let the casserole sit for 5-10 minutes before serving. I love topping mine with avocado or guac, cilantro and a little hot sauce. Serves 6.

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)

apple cider vinegar

onion powder

chipotle powder

½ teaspoon kosher salt

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 

A vegetarian tortilla pie adapted from Everyday Food&#39;s Tortilla and Bean Pie.

Tortilla Pie with Black Beans & Zucchini

flour tortillas

onion

jalapeño peppers

zucchini

black beans

beer vegetable broth

black olives

Salt and pepper

shredded Mexican blend cheese

cilantro (green onions, lime wedges, salsa, and sour cream

Preheat oven to 400ºF.

Trim the tortillas to fit a 9-inch springform pan. Discard the excess or save it to make tortilla strips for salads or soups.

Heat the olive oil in a large skillet over medium heat. Add the onion, jalapeños, and garlic and cook until softened, 5-7 minutes. Stir in the cumin and chili powder and cook about one minute, until fragrant. Add the zucchini to the skillet and cook until just beginning to soften, about 3 minutes.

Increase the heat to high and add the beans, corn, and beer. Once the mixture reaches a boil, reduce heat to medium and simmer for 10-15 minutes, until the beer has thickened and has almost evaporated. Stir in the olives and season to taste with salt and pepper.

Place a tortilla on the bottom of the springform pan. Top it with 1/4 of the veggie mixture, 1/2 cup of cheese, and another tortilla. Repeat with each tortilla; top the last layer with a cup of cheese. Bake for about 20 minutes, or until the cheese has melted and is just beginning to brown. Cut the pie into 6 wedges and serve with cilantro, green onions, lime wedges, salsa and/or sour cream.

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Top Tags

Layered Roasted Veggie, Sweet Potat...

Vegetarian Enchilada Casserole

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Top 3 tortilla pie recipes from across the web

The most viewed tortilla pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Layered Roasted Veggie, Sweet Potat...

Vegetarian Enchilada Casserole

Tortilla Pie with Black Beans & Zuc...

The most viewed tortilla pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine