I know, the image looks like a big old mess, but this is seriously delicious and super simple.
I don’t know about you, but I have such a hard time keeping my tiny tortillas rolled together when making enchiladas. The tortillas always break or un-warp and there’s always a watery mess of zucchini and corn at the bottom of the pan. So, naturally, I thought I was a genius when I invented this totally new food. Getting home from the grocery store I proudly told Jake I was going to make an Enchilada Lasagna! I was clearly impressed with my own ingenuity and problem solving skills. I had finally come up with a way to make enchiladas that wasn’t going to be annoying!
“You mean, like an Enchilada Stack? My mom used to make that when I was a kid,” Jake responded in way that was little less than mocking.
I was crushed. It was already a thing. Of course it was, there are far more ingenious chefs out their than myself and I’m hardly a chef. Wanna know a secret? I kind of hate to cook. I hate the mess it makes, my kitchen never seems big enough and its just too time consuming. But I do it (sometimes). And even though my creative spirit was crushed by this new enchilada endeavor, I persevered and the results were pretty appetizing.
Oh, and don’t mind the ingredients too much, throw in what you love. I just happen to live with someone who hates onions and thinks most veggies in baked foods like this make it too watery. I understand. I don’t like it, but I do understand and I love him anyway. 🙂
Any other veggies you love in enchiladas
Line the bottom of a baking dish with tortillas, I think I used an 8×11 glass pan.
Spread refried beans over tortillas.
Start layering ingredients to your preference. I think I did something like black beans, corn, black olives, Daiya, sauce.
Repeat with second and third layers.
If you’re using fresh instead of frozen veggies I recommend steaming them for a minute and making sure they’re not too wet.
Bake for 20-30 minutes at 350 degrees.