We eat this dish often here at 488 and never tire of it! It is filled with all sorts of veggies and beans and topped with nutritional yeast uncheese sauce , for a meal that will please not only picky meat-eating adults, but young kids, who turn their noses up to anything vegetable. I used to roll them up and make more traditional enchiladas, but now I just layer with corn (gluten free) tortillas–like a lasagna. It is much easier, takes a lot less time AND you can fit more into your pan. You are going to love that fact, because it is even better on day 2! Cheers to being full–heart, mind, and belly!!
- 1 can of black beans, cooked according to my mexi-black bean recipe
- 18corn tortillas, gluten free
- 1 red onion, chopped
- 1 yellow onion, chopped
- 1/2 t chipotle pepper flakes, or as much as you like!
- Splash of agave nectar
- Splash of fresh lime juice
- 2 t ground cumin
- 1 spanish sweet paprika
- freshly ground pepper
- 1 c frozen corn
- 1 c frozen peas
- 2 bell peppers, chopped–I used orange and yellow
- 1 jalapeno, diced
- 1/2 c grape tomatoes, cut in half
- 1/2 c sliced black olives
- 3 garlic cloves, crushed
- 2 cans of enchilada sauce, or make your own like I did. I even made my own chili powder following Alton Brown’s recipe
- 1 1/2 c uncheese nutritional cheese sauce
- 1 container of dairy free sour cream
- Fresh avocado slices
- cilantro, chopped
Preheat oven to 350 degrees F. Add a splash of the enchilada sauce to the bottom of a lasagna pan, to coat the pan.
In a large skillet over medium-low, cook the onions in the EVOO for 5-7 minutes, until they start to soften. Add the garlic, jalapeno, tomato, bell pepper, splash of agave nectar, lime juice, cumin, paprika, salt, pepper, and chipotle pepper flakes and cook for another 5-7 minutes. Stir in the peas and corn and cook for another 5 minutes, until they are thawed.Add 6 (less or more, depending upon the size of your pan) corn tortillas to line the pan.Prepare the beans and uncheese, cheese sauce.Add a thin layer of beans (use about half of the beans) to the top of the tortillas. Next, add a layer of the cooked veggies (use about half of the veggies). Sprinkle 1/2 of the chopped olives on next. Squeeze a lime over the veggies, add 1/2 of the sour cream, 1/3 of the enchilada sauce, and 1/3 of the uncheese sauce. Add another layer of tortillas and repeat the process. Add the top and final layer of tortillas and coat the top of the tortillas with the last of the enchilada and uncheese sauces. Sprinkle some ground cumin and chipotle pepper flakes on top and bake for about an hour. Check it at about 45 minutes, if the top is getting too brown, place a layer of aluminum foil over the pan to stop the top from getting to brown or burning. Make sure you let the enchiladas cool for 15 minutes before you serve. Serve with sliced avocado, sprinkle of cumin and a squeeze of lime over the top. ENJOY!