Craving a dish that’s bursting with flavor and easy to prepare? Look no further than this mouthwatering Vegetarian Stacked Enchilada Pie! This delightful Mexican-inspired recipe is not only a feast for the eyes but also a wholesome meal that will satisfy your taste buds and leave you wanting more. With layers of savory black beans, sweet corn, and zesty enchilada sauce, this dish is a perfect way to impress your family or guests without spending hours in the kitchen. Ready to uncover the secrets to creating this delicious pie? Dive into our recipe and transform your mealtime into a fiesta!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 6 corn tortillas
- 2 cups black beans, cooked
- 2 cups enchilada sauce
- 1 cup corn kernels
- 1 bell pepper, diced
- 1 cup shredded cheese (optional)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Fresh cilantro, for garnish
Instructions
- Preheat your oven to 375°F (190°C) to ensure it's hot enough for baking the enchilada pie.
- In a large mixing bowl, combine the cooked black beans, corn kernels, diced bell pepper, cumin, and chili powder. Mix well until all ingredients are evenly distributed.
- Take one corn tortilla and spread a thin layer of enchilada sauce on the bottom of a 9-inch pie dish. This will prevent the tortillas from sticking.
- Layer the first corn tortilla over the enchilada sauce in the pie dish. Spoon a portion of the black bean mixture over the tortilla, followed by a drizzle of enchilada sauce. If desired, sprinkle some shredded cheese on top.
- Repeat the layering process with the remaining tortillas, black bean mixture, enchilada sauce, and cheese until all ingredients are used, finishing with a tortilla on top. Pour any remaining enchilada sauce over the top tortilla and sprinkle with cheese if desired.
- Cover the pie dish with aluminum foil to prevent the top from browning too quickly and place it in the preheated oven.
- Bake the enchilada pie for 20 minutes covered, then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the edges are slightly crispy.
- Once done, remove the pie from the oven and let it cool for a few minutes before slicing. This will help the layers hold together better.
- Garnish with fresh cilantro before serving. Cut into wedges and enjoy your delicious Vegetarian Stacked Enchilada Pie!
Tips
- Prep Ahead: To save time, prepare the black bean mixture and enchilada sauce a day in advance. This allows the flavors to meld beautifully, making your pie even more delicious!
- Customize Your Veggies: Feel free to add or substitute other vegetables like zucchini, mushrooms, or spinach based on your preference or what you have on hand.
- Cheese Lovers: If you’re a cheese enthusiast, try using a blend of cheeses like Monterey Jack and cheddar for a richer flavor profile.
- Spice It Up: Adjust the chili powder and cumin according to your spice tolerance. For an extra kick, consider adding diced jalapeños to the black bean mixture.
- Layering Technique: Make sure to distribute the filling evenly between the tortillas to ensure every bite is packed with flavor.
- Let It Rest: Allow the pie to cool for a few minutes after baking. This helps the layers set, making it easier to slice and serve.
- Garnish for Flair: Don’t skip the fresh cilantro! It adds a burst of freshness that complements the rich flavors of the enchilada pie beautifully.
- Serving Suggestions: Pair your Vegetarian Stacked Enchilada Pie with a side of guacamole or a fresh salad for a complete meal that everyone will love.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 15g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 15mg
