Vegan Enchilada Stack

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. 🙂

Corn Tortilas
Refried Beans
Black Beans
Black Olives
Enchilada Sauce
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.


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