Enchilada Bake

Indulge in a vibrant Vegan Enchilada Bake Casserole, featuring layers of soft corn tortillas filled with a hearty mix of black beans, corn, bell peppers, and a zesty enchilada sauce. Served alongside a fluffy side of cilantro lime rice, infused with fresh lime juice and chopped cilantro, this dish is both refreshing and satisfying.

Preparation time: 30 min

Cooking time: 30 min

Ingredients: 

Enchilada Bake: 

• 2 packs of organic corn tortillas 

• 1 large sweet potato, diced 

• 1 red bell pepper, diced 

• 1 yellow onion 

• 1 can of black beans, rinsed and drained 

• 1 can of chopped green chiles 

• 1 cup frozen corn 

• 1 bundle of kale, chopped

• 1 jalapeño, diced 

• 2 jars of salsa verde

• 2 tsp garlic powder 

• 1 tbsp cumin 

• ½ bunch cilantro, chopped 

Cilantro Lime Rice: 

• 1 cup long-grain basmati rice (rinsed)

• 1 tsp garlic powder

• 1 bay leaf

• 1 tsp salt

• ½ bunch cilantro, chopped

• 1 lime, juiced

Instructions: 

Bake: 

1. Preheat oven to 375º.

2. Sauté peppers, onions, jalapeño. 

3. In a large bowl mix chopped sweet potato, black beans, frozen corn, kale, sautéed peppers/onions, and the can of green chiles.  

4. Line the bottom of the casserole dish with a layer of tortillas. It’s ok if they overlap.

5. Pour half of the mixture over tortillas. Pour 1/3 jar of salsa verde over that. 

6. Repeat the layer of tortillas.

7. Add the remaining mixture and 1/3 jar of salsa verde. 

8. Top with a layer of tortillas and remaining salsa verde. 

9. Bake for 45 minutes. 

Rice: 

1. Add rice, water (according to package), garlic powder, bay leaf, and salt to a medium saucepan and bring to a boil. 

2. Reduce heat to low, cover, and cook over a gentle boil for 15 min. 

3. Remove from heat, remove cover, and let rest for 5 min. 

4. Remove the bay leaf.  Add in cilantro and lime, and fluff with a fork.  Taste for salt and add more lime or cilantro for taste.