Pinto Bean & Veggie Green Enchilada Bake

Name: Pinto Bean & Veggie Green Enchilada Bake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Latin American, American, Mexican
Ingredients: 6 (6-inch) yellow or white corn tortillas; 2 Tbsp olive oil ((if oil-free, sub water)); 1 small yellow onion, finely diced ((1 small onion yields ~1 cup or 160 g)); 3 large cloves garlic, minced; 1 medium jalapeño or serrano pepper, finely diced ((we used serrano for more heat)); 3/4 tsp sea salt ((use less if your chili powder has salt in it)); 2 tsp chili powder blend ((NOT chili flakes, cayenne pepper, or pure chili)); 4 cups fresh veggies of choice, finely diced ((we used 1 cup zucchini, 1 cup carrots, and 2 cups baby spinach)); 1 (15-oz.) can pinto beans (or sub black beans), drained; 1 cup Easy Green Enchilada Sauce ((or sub store-bought)); Vegan sour cream ((or avocado crema)); Red onion (or shallot), diced; Radish, thinly sliced; Cilantro, chopped

Instructions

Prep:20minCook:20min

Saucy, satisfying enchilada casserole with green enchilada sauce, veggies, and pinto beans. A hearty, quick, nourishing entrée that’s vegan, gluten-free, and easy to prepare. Just 10 ingredients required!

Updated at: Mon, 09 Dec 2024 07:52:52 GMT