This vegetarian enchilada pie recipe is perfect for those that love Mexican flavors, yet want to enjoy healthier Mexican food options.
Servings 9
Calories 256kcal
Ingredients
1pack of soft corn tortillas(12)
1cancrushed tomatoes
2cansblack beans
1medium onion
1red bell pepper
2avocados
1package of enchilada sauce mix
3cupsspinachraw, chopped
Jalapeños or hot sauce to taste
Instructions
Make your enchilada sauce using the can of tomatoes, packet of sauce and 1/2 can of water. Set aside and keep hot. (Disclaimer: this isn’t traditional red enchilada sauce since it contains tomatoes, but the traditional sauce is high in fat.)
Chop your onion, red bell pepper, and then saute lightly in a large skillet with a little olive oil or coconut oil. Add black beans and jalapeños or hot sauce. Add spinach at the end to wilt.
In a large 9×13 baking dish begin layering the ingredients:, Some sauce, Corn tortillas, Layer of filling, Layer of sauce, Tortillas… and so on.
Finish with a layer of tortillas, the rest of the sauce, and arrange sliced avocado’s on top.
Bake in a 350° oven for about 30 minutes. (If the ingredients were cold prior to assembling, longer baking time is required.)