Pinto Bean & Veggie Inexperienced Enchilada Bake

Plate with a layered enchilada bake topped with cilantro, vegan sour cream, radish, and shallot

We’re massive followers of enchiladas (SO satisfying and flavorful), however we all know we’re not the one ones who’ve confronted the tragedy of corn tortillas cracking if you attempt to roll them. Not anymore, pals! The final word weeknight enchiladas are right here — in casserole type! 

This inexperienced enchilada casserole is saucy, savory, hearty, and filled with veggies and plant-based protein. It’s a nourishing entrée that comes collectively rapidly with simply 10 elements required. Allow us to present you the way it’s achieved! 

Serrano, onion, carrots, zucchini, tortillas, green enchilada sauce, salt, garlic, pinto beans, oil, and chili powder

Origin of Enchiladas

Enchiladas might have originated from an analogous Mayan dish known as papadzules. However the first written recipe for enchiladas didn’t seem till a cookbook known as El Cocinero mexicano was revealed in 1831 (supply).

Usually, enchiladas are made with meat, seafood, beans, cheese, or greens stuffed in corn tortillas and topped with enchilada sauce. We’ve put a spin on the normal fashion by creating this roll-free enchilada bake that’s plant-based and full with all of the savory and saucy goodness of the unique!

Find out how to Make an Enchilada Bake

We begin the enchilada bake by sautéing a savory base of onions, garlic, spicy peppers, and chili powder. Jalapeños and serranos each work, relying in your warmth desire!

Sautéing onion, garlic, serrano, and chili powder in a skillet

Subsequent, we add contemporary veggies for fiber and nourishment! We like zucchini, carrots, and spinach for a distinction of colours and textures, however most of your favourite veggies can work right here. Bell peppers, corn, or kale would all be profitable choices!

We end off the filling by including pinto beans for plant-based protein. Different legumes like black beans or lentils may even work for the same hearty addition!

Sautéing beans and veggies in a skillet

Then with the filling prepared, it’s layer time! We minimize the corn tortillas in half and place them with the flat sides towards the sides of the pan. The enchilada sauce below the tortillas helps to melt them and make the enchilada bake additional flavorful!

Baking pan with tortillas over green enchilada sauce

Prime the tortillas with a bean and veggie layer.

Bean and veggie filling over tortillas

Then we repeat a pair occasions: sauce, tortillas, veggie filling.

Tortillas layered over a bean and veggie filling

Lastly, we end with tortillas and a remaining layer of inexperienced enchilada sauce. After which it’s time to throw it within the oven! After baking, we prefer to prime it with vegan bitter cream (or avocado crema), radishes, crimson onion, and cilantro. After which devour — main yum!

Baking pan showing green enchilada sauce over layers of tortillas and filling

We hope you LOVE this enchilada bake! It’s:

& SO scrumptious!

This enchilada bake is a satisfying, weeknight-friendly meal by itself. However for those who’re planning a feast, pair it with different Mexican-inspired recipes like our 5-Ingredient Ginger Beer MargaritasMexican Quinoa Salad with Orange Lime Dressing, or Quinoa Salad Cups with Creamy Cilantro Lime Dressing!

Extra Enchilada-Impressed Recipes

If you happen to do this recipe, tell us! Go away a remark, fee it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, pals!

Vegan sour cream, shallot, radish, and cilantro over a green enchilada casserole

Prep Time 20 minutes

Prepare dinner Time 20 minutes

Complete Time 40 minutes

Servings 4 (Servings)

Course Entree

Delicacies Gluten-Free, Mexican-Impressed, Vegan

Freezer Pleasant 1 month

Does it maintain? 3 Days


  • 6 (6-inch) yellow or white corn tortillas (discover our recipe for do-it-yourself right here)


  • 2 Tbsp olive oil (if oil-free, sub water)
  • 1 small yellow onion, finely diced (1 small onion yields ~1 cup or 160 g)
  • 3 giant cloves garlic, minced or pressed
  • 1 medium jalapeño or serrano pepper, finely diced (we used serrano for extra warmth)
  • 3/4 tsp sea salt (use much less in case your chili powder has salt in it)
  • 2 tsp chili powder mix (NOT chili flakes, cayenne pepper, or pure chili)
  • 4 cups contemporary veggies of selection, finely diced (we used 1 cup zucchini, 1 cup carrots, and a couple of cups child spinach)
  • 1 (15-oz.) can pinto beans (or sub black beans), drained
  • If utilizing do-it-yourself inexperienced enchilada sauce, begin getting ready it right now. You’ll be able to proceed with making the casserole whereas the enchilada sauce elements are roasting. For the casserole, preheat the oven to 350 levels F (176 C) and place a rack in the course of the oven.
  • FILLING: Warmth a big rimmed stainless-steel or forged iron skillet over medium warmth. As soon as scorching, add the olive oil and onion and sauté till aromatic and softened, about 2-3 minutes. Add the garlic, jalapeño (or serrano), salt, and chili powder. Toss to distribute the spices and sauté for an additional 1-2 minutes.
  • Add the veggies (we used zucchini, carrots, and entire child spinach) and sauté. Stir incessantly, till the greens have brightened in colour and are starting to melt, about 3-5 minutes. Add the drained pinto beans and blend as soon as extra to mix. Let the pinto beans heat by for ~2 minutes, then style and modify the filling, including extra salt for total taste or extra chili powder for smokiness and warmth.

  • CASSEROLE: Lower all of the tortillas in half so you could have 12 half moon-shaped tortillas, and set close by. Pour 1/3 cup (80 ml) of the enchilada sauce into the underside of an 8×8-inch (or related dimension) glass or ceramic baking dish and unfold to evenly coat.

  • For the primary layer, place 4 corn tortilla halves on prime of the sauce (see picture), then put half of the filling combination on prime of the tortillas and unfold evenly. Prime the filling with 4 extra tortilla halves, then one other 1/3 cup (80 ml) sauce, and the remainder of the filling. Place the ultimate 4 tortilla halves on prime of the filling and prime with the ultimate 1/3 cup (80 ml) of enchilada sauce.

  • Bake for 15-20 minutes or till warmed by. Prime with desired toppings and serve. We went with vegan bitter cream, crimson onion, radish, and cilantro, however this enchilada casserole is scrumptious by itself!
  • Leftovers will maintain coated within the fridge as much as 3 days or within the freezer as much as 1 month, although greatest when contemporary. Reheat in a 350-degree F (176 C) oven for 15-20 minutes or till warmed by.

*Prep and cook dinner time don’t embody making enchilada sauce.
*Diet info is a tough estimate calculated with 1 cup zucchini, 1 cup carrots, 2 cups spinach, and with out non-obligatory elements.

Serving: 1 serving Energy: 322 Carbohydrates: 49.2 g Protein: 11.8 g Fats: 10.3 g Saturated Fats: 1.5 g Polyunsaturated Fats: 1.9 g Monounsaturated Fats: 6 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 919 mg Potassium: 830 mg Fiber: 11.3 g Sugar: 6.1 g Vitamin A: 8577 IU Vitamin C: 34 mg Calcium: 151 mg Iron: 3.1 mg

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