Saturday, April 5, 2014

EASY RECIPE: Layered Enchilada Bake

Enchiladas are delicious, but it can be time consuming to assemble and roll each one then bake. This recipe is simple, full of veggies, vegan (of course), and easier to make than traditional enchiladas while still capturing the flavor and essence of the classic dish. Use corn tortillas to keep this dish gluten free.

As always, my recipe can be tweaked to fit your own tastes. I say 10 to 16 ounces sauce because some people love lots of sauce (me) and others only like a small amount. Similarly, if you don't like a certain veggie I use, omit it or substitute something else. Broccoli and cauliflower are great in this recipe, so are leafy greens, but I chose not to use them this time. If you want to use them, the more the better! ; )

Layered Enchilada Bake Recipe


tortillas (use corn tortillas to keep recipe gluten free)
10 - 16 ounces enchilada sauce
1 large zucchini, diced
1 large yellow squash, diced
about 10 ounces mushrooms, sliced
1 large bell pepper, chopped (any color) about 4 ounces cooked black beans
about 1 cup corn
about 10 ounces refried beans (be sure to use "vegetarian" or "fat free;" check ingredients as some brands use LARD!)
dashes of: garlic powder, cumin, salt, pepper, onion powder
*optional* about 2 tablespoons shredded vegan cheese to top (I used Daiya** cheddar shreds)

Veggies cooking for the gluten free vegan enchilada bake.


1. Saute the squash, mushrooms, and bell pepper in small amount of olive oil for about ten minutes until they start to soften (left photo directly above). Season with small amount of salt, pepper, cumin, garlic, and onion powder and mix well. Set aside.
2. Preheat oven to 400 degrees Fahrenheit. Lightly spray a baking pan with oil. Pour a small amount of enchilada sauce on the bottom of the pan to coat a very thin layer.
3. Spread half the refried beans onto the tortilla then place on the bottom of your baking dish. Evenly sprinkle the corn and black beans on top. Add some seasoning if desired.
4. Spread the other half of the refried beans on another tortilla and layer that on top of the bean-corn mixture. Evenly spread your mixed veggies (mushrooms, squash, peppers) on top.
5. Place one plain tortilla on top then cover with enchilada sauce. Top with vegan cheese if desired.
6. Bake about thirty minutes or until heated through and bubbly in the oven. Remove from oven and let stand at least ten minutes before serving.

Serve hot. Top with vegan sour cream or guacamole if desired (right photo above).
Makes at least four to six large servings.

I topped mine with classic Wholly Guacamole. It was delicious and filling!
I hope you enjoy the recipe. : D

I had some leftover refried beans, tortillas, and enchilada sauce, so I decided to make an enchilada wrap for lunch (photo above).

I put the little bit of remaining refried beans on a tortilla, a bit of kale and corn as well as some Diaya cheddar, rollde it up like a typical enchilada, then smothered it in the remaining sauce and covered with another sprinkle of Daiya. It was divine!

**Daiya vegan cheese shreds are gluten free as well.

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