We are breaking down enchiladas in this dish and creating something more of a casserole bake. It’s simply delicious with all the layers and layers of filling, tortilla, beans, and cheese. I mean that’s enough right there right?
The best part too is that it’s a lot more simple than you’d think. Because that is what I am all about when I cook. Simple and easy. Especially these days with the endless cooking and cleaning during Covid. I flip flop between wanting to cook something delicious but completely dreading the work that goes into it. Everything needs to be simple right now. I have limited patience for complex cooking.
I’ve made homemade enchilada sauce and it’s really delicious, but this is much more simple, mostly relying on salsa to give it flavor. For the salsa I suggest not picking a chunky one. You want a smoother one because that will make it more of an enchilada sauce when combined with a little milk. Also, I use black beans for a top layer, but it you prefer a pinto bean or red bean, that works too. I love black beans but I’ve made it with pinto and think it’s equally delicious.
Now comes the filling. I used a combination of mushrooms, zucchini, and onion. I love using a bunch of veggies. These are usually vegetables I have on hand. Bell pepper, yellow squash, more beans, spinach, possibly even broccoli or cauliflower would also be good for filling. I have even made these with half vegetable filling and half chicken on the other side. My husband eats meat and this was a perfect combination for us.
It’s a very versatile recipe. You can totally use what you have on hand. You could also make it vegan by using a dairy free cheese for the topping. Totally customizable. Another reason these are so great. And then there are toppings. The enchiladas definitely have enough going on, but if you’re like me and always need the toppings, I have a couple suggestions. I always add an avocado mash. You just can’t make Mexican food without some guacamole. A plain yogurt (or sour cream) is another topping I love on Mexican food. Cilantro and diced tomatoes are another great topping. See, I need all the good stuff on top!
These enchiladas are:
- Veggie packed
- Layered with lots of flavor
- Cheesy on top
- Warm, savory, and filling
Ingredients
Method
- Preheat oven to 350. Start by heating up a skillet over medium heat with a little oil. Prep 4 cups of veggies for sautéing. Once diced, sauté veggies for about 7-10 minutes, until tender. Add 1/2 cup of the enchilada sauce once it's done cooking.
- While the veggies are cooking, prep the sauce. In a small saucepan over low/medium heat up the salsa. Whisk in the milk, then slowly whisk in the flour until its thickened and all combined.
- Cut the tortillas into quarters. Each tortilla should give you 4 pieces.
- Now to assemble the dish. Start by layering 1/4 cup sauce on the bottom of a large casserole dish. Lay 6 tortilla triangles on the bottom. Spread the filling over the tortillas. Lay 6 more triangles over the filling. Spread another 1 cup of sauce or whatever is remaining, over the tortillas. Spread the black beans over the sauce. Spread out the last the tortilla triangles. Spread over another 1/2 cup of enchilada sace. Add a layer of cheese. 1 cup but more or less depending on your preference. Bake for 20 minutes
If you’re looking for more recipes using similar flavors, I suggest
A SWEET POTATO BURRITO BOWL. We love these bowl and cook them up all the time. It’s like a deconstructed burrito with all the flavor and veggies.
These WALNUT MEAT VEGAN TACOS. I promise you will not miss meat with these tacos. They are so flavorful. Love these
BLACK BEAN CHILI TACOS. Clearly we love tacos. These use a thick black bean chili for the base and load on all the good toppings.
And if you’re looking for another good veggie bowl, this ROASTED VEGGIE bowl is delicious. It has the best miso sauce drizzled over the top.
[…] deconstructed enchiladas are also yummy and easy to put […]