Pinto Bean & Veggie Green Enchilada Bake

Langkah-langkah

1. If using homemade green enchilada sauce, start preparing it at this time. You can proceed with making the casserole while the enchilada sauce ingredients are roasting. For the casserole, preheat the oven to 350 degrees F (176 C) and position a rack in the middle of the oven.
2. FILLING: Heat a large rimmed stainless steel or cast iron skillet over medium heat. Once hot, add the olive oil and onion and sauté until fragrant and softened, about 2-3 minutes. Add the garlic, jalapeño (or serrano), salt, and chili powder. Toss to distribute the spices and sauté for another 1-2 minutes.
3. Add the veggies (we used zucchini, carrots, and whole baby spinach) and sauté. Stir frequently, until the vegetables have brightened in color and are beginning to soften, about 3-5 minutes. Add the drained pinto beans and mix once more to combine. Let the pinto beans warm through for ~2 minutes, then taste and adjust the filling, adding more salt for overall flavor or more chili powder for smokiness and heat.
4. CASSEROLE: Cut all the tortillas in half so you have 12 half moon-shaped tortillas, and set nearby. Pour 1/3 cup (80 ml) of the enchilada sauce into the bottom of an 8x8-inch (or similar size) glass or ceramic baking dish and spread to evenly coat.
5. For the first layer, place 4 corn tortilla halves on top of the sauce (see photo), then put half of the filling mixture on top of the tortillas and spread evenly. Top the filling with 4 more tortilla halves, then another 1/3 cup (80 ml) sauce, and the rest of the filling. Place the final 4 tortilla halves on top of the filling and top with the final 1/3 cup (80 ml) of enchilada sauce.
6. Bake for 15-20 minutes or until warmed through. Top with desired toppings and serve. We went with vegan sour cream, red onion, radish, and cilantro, but this enchilada casserole is delicious on its own!
7. Leftovers will keep covered in the refrigerator up to 3 days or in the freezer up to 1 month, though best when fresh. Reheat in a 350-degree F (176 C) oven for 15-20 minutes or until warmed through.