Easy Vegetarian Enchilada Bake
This delicious recipe for vegetarian Enchilada Bake was submitted by guest author Gretchen Sutton. She reports: " I made it with Yumbini, more black beans, zucchini and broccoli! It was quite delicious! It's all layered, quick and easy. I used whatever veggies I had on hand. You could use corn, peppers, onion, yellow squash or even chopped spinach. I used Yumbini Mild & Creamy, but if you wanted more spice, you could use Smoky Chipotle."
Servings: 6
Ingredients
- 2 3.5 oz pkgs Yumbini Mild & Creamy Red beans and Rice cooked according to package directions
- 28 oz Enchilada Sauce (2-3 cups)
- 8 Corn Tortillas cut in quarters
- 1 15 oz can Black Beans drained and rinsed
- 3 cups Vegetables, chopped or shredded corn, broccoli, zucchini, onion, mild red peppers, yellow squash, spinach, or whatever!
- 1/2 cup Cheese, grated Mozarella, jack, cheddar
- Cilantro & Sour Cream optional garnish
Instructions
- Cook up the Yumbini first and let it cool so it is easier to spread.
- Place four corn tortillas into the bottom of a 9 X 13 pan. Hint: I cut my tortillas into quarters so they fit better in the pan!
- Spread the Yumbini Mild & Creamy Red Beans and Rice over the tortillas in the pan (it becomes like a layer of refried beans).
- Stir together the drained black beans and vegetables with about half of the enchilada sauce and layer over the Yumbini.
- Top with remaining tortillas and pour remaining enchilada sauce over everything. Sprinkle with grated cheese.
- Bake at 350℉ for about 30 minutes until bubbling.
- Garnish with cilantro or sour cream if wanted.
Notes
To make a half recipe, use a 9 X 9 pan.