Today’s recipe is an ode to the investment I’ve made in this year’s garden. If I manage not to kill too many of the plants, I should be able to make this stacked vegetarian enchilada pie over and over again all summer! Maybe it’s just because I live out towards the country, but in August and September it seems like everyone I know is trying to pawn off zucchini, yellow squash, and corn. It’s all so easy to grow (ahem, we’ll see about that), that we end up with an abundance of extra produce that no one wants to let go to waste. Thus, we make loaf after loaf of zucchini bread and freeze it. I don’t have anything against zucchini bread, but given the choice, I’ll just as soon have enchiladas.
This enchilada pie vegetarian style recipe takes a little bit of time, but most of it is passive so you’ll have time to sip some sweet tea on the back porch. You’ll start by popping a tray of vegetables in the oven to roast until tender. Feel free to experiment with other vegetables; just try to keep it to about 8 cups total so dish still holds together. As long as the vegetables are soft before they are put into the stacked enchilada pie, they should come out just fine. If you want to use something dense, like sweet potatoes, they may need longer in the oven to be totally fork-tender before you add them to the pie. Once the vegetables are done, you build the stacked enchilada pie (the procedure of which isn’t dissimilar from lasagna).
I used this awesome $7.99 piece of stoneware I found at the secondhand store, but a 9×13 or 10×10 baking dish would work just as well. The layers are as follows: enchilada sauce, corn tortillas, refried black beans mixed with chopped green chiles…
…then the roasted summer vegetables and cheese. Start the next layer with more enchilada sauce, tortillas, bean mixture, veggies, and cheese. The dish is topped off with more enchilada sauce, another stack of tortillas, more cheese, and even MORE enchilada sauce. For the visual sort, here’s what it will look like:
Enchilada Sauce Corn Tortillas Beans & Chiles Veggies Cheese Enchilada Sauce Corn Tortillas Beans & Chiles Veggies Cheese Enchilada Sauce Corn Tortillas Cheese Enchilada Sauce
Top it off with your garnishes of choice; I’ve used red onion, quick-pickled jalapenos, pepita seeds, and chopped fresh cilantro. Once I sliced it up and served it, I also added some avocado and a dollop of Greek yogurt. So delicious!
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Today’s recipe is sponsored by the wonderful people over at Old El Paso. Thank you for supporting the brands that support The Wanderlust Kitchen!
