Normally when I make enchiladas, I make them one by one: warming the tortilla, drenching it in enchilada sauce, filling it with veggies, then rolling them into place.. This time, I deconstructed the process a bit. Rather than filling and rolling, I layered it like a lasagna. It worked wonderfully!
I still warmed the tortilla, then I started each layer with enchilada sauce – tortilla – more sauce – veggies/beans/cheese – repeat. The middle layer, I omitted the sauce and put a thin layer of chili – I had some on hand that I wanted to use up. If you don’t have chili, you can just add more beans. This enchilada powder mix from Simply Organic is my go-to sauce.
Have fun with this recipe – feel free to get creative with the layers!
- 1 bag of frozen tri-colored peppers (red, orange, yellow)
- 1/2 onion, chopped
- 1 can black beans
- 1 c chili (optional)
- Enchilada sauce – Simply Organic powder mix and 8oz can of tomato sauce
- Small corn tortillas
- Cheese (optional)
- First, prep the veggies. Sauté the onion in some oil for about 5 minutes, then add the peppers. If using frozen peppers – be ware the skillet might sizzle a bit
- Next, add some seasonings – I used a few pinches of chili and cumin – taste and adjust as needed
- Get the enchilada sauce together – following instructions on the packet
- Heat the tortillas in a skillet
- In a casserole dish layer enchilada sauce, tortilla, sauce (enough just to cover/saturate tortillas), veggies, beans, and cheese (if using). The top layer should be tortilla, sauce and cheese.
- Bake at 350F until cheese is melted – it took about 45 minutes for ours to heat all the way through