Summary

This enchilada bake is versatile, easy, and delicious.

We love this layered Enchilada Bake. The great thing about this recipe is that you can make your own rules and work with whatever you have in your kitchen.

Makes: 4 servings 

Season: anytime

Tips & Tricks: We love this recipe because you can work with whatever vegetables you have in your refrigerator, and most of the other ingredients are things you may already have in your pantry. Make sure to use an oven-safe 8x8 or 9x9 baking dish to have it turn out just right! 

Ingredients

Salsa Ranchera: If you want to save time, just use a jar of your favorite salsa.
15oz can fire-roasted tomatoes
10 oz jar roasted bell peppers, diced
4.5oz can green chiles
2 garlic cloves
1 tablespoon nutritional yeast
1 tablespoon ground cumin
1 teaspoon salt (to taste)
1/4 teaspoon liquid smoke

Sunbutter Queso:
1/4 cup oat milk
1/4 cup sunflower butter
2 tablespoons tomato puree
1 tablespoon nutritional yeast
1 tablespoon apple cider vinegar
1/2 lime, juiced
2 garlic cloves
1 teaspoon jalapeno, minced
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Veggie Mix: You'll want to aim for 3-4 cups of cooked beans, veggies or grains.
15oz can pinto beans
1 cup cooked vegetables and/or rice (any veggies will work: mushrooms, broccoli, spinach)
10 oz jar roasted bell peppers, diced

Add-Ins: 
6oz bag of tortilla chips or tortillas

Instructions

Make the Salsa Ranchera
An easy roasted salsa from pantry staples. Pulse together all the ingredients in a food processor or blender until the texture is mostly smooth with some chunk.

Make the Sunbutter Queso
Combine all the ingredients in a food processor or blender until smooth, while pausing to scrape down the sides. Taste and adjust for salt.

Mix the Filling
Cooked or canned beans (be sure to rinse), and any ready veggies. Use frozen corn or veggie medleys, jarred roasted pepper, and even leftover cooked vegetables or rice. Be sure to mix any veggies and add-ins with your ranchera sauce.

Start Layering
The first layer is composed of any tortillas or tortilla chips you have. Top with a layer of the veggie & ranchera sauce filling, another layer of the tortillas followed by the veggie & ranchera sauce filling, and then top with sunbutter queso.

Bake
Sprinkle with pepitas or any other seed and bake at 350F for 10 minutes. Enjoy by itself or with a side salad or slaw.

Get meals delivered to your door
We believe eating delicious is crucial to a healthy diet. Each week, our team of chefs design a new menu for what's in season, fresh and flavorful.
TRY THISTLE
Posted 
Feb 19, 2021
 in 
Recipes
 category.
Summary

This enchilada bake is versatile, easy, and delicious.

We love this layered Enchilada Bake. The great thing about this recipe is that you can make your own rules and work with whatever you have in your kitchen.

Makes: 4 servings 

Season: anytime

Tips & Tricks: We love this recipe because you can work with whatever vegetables you have in your refrigerator, and most of the other ingredients are things you may already have in your pantry. Make sure to use an oven-safe 8x8 or 9x9 baking dish to have it turn out just right! 

Ingredients

Salsa Ranchera: If you want to save time, just use a jar of your favorite salsa.
15oz can fire-roasted tomatoes
10 oz jar roasted bell peppers, diced
4.5oz can green chiles
2 garlic cloves
1 tablespoon nutritional yeast
1 tablespoon ground cumin
1 teaspoon salt (to taste)
1/4 teaspoon liquid smoke

Sunbutter Queso:
1/4 cup oat milk
1/4 cup sunflower butter
2 tablespoons tomato puree
1 tablespoon nutritional yeast
1 tablespoon apple cider vinegar
1/2 lime, juiced
2 garlic cloves
1 teaspoon jalapeno, minced
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Veggie Mix: You'll want to aim for 3-4 cups of cooked beans, veggies or grains.
15oz can pinto beans
1 cup cooked vegetables and/or rice (any veggies will work: mushrooms, broccoli, spinach)
10 oz jar roasted bell peppers, diced

Add-Ins: 
6oz bag of tortilla chips or tortillas

Instructions

Make the Salsa Ranchera
An easy roasted salsa from pantry staples. Pulse together all the ingredients in a food processor or blender until the texture is mostly smooth with some chunk.

Make the Sunbutter Queso
Combine all the ingredients in a food processor or blender until smooth, while pausing to scrape down the sides. Taste and adjust for salt.

Mix the Filling
Cooked or canned beans (be sure to rinse), and any ready veggies. Use frozen corn or veggie medleys, jarred roasted pepper, and even leftover cooked vegetables or rice. Be sure to mix any veggies and add-ins with your ranchera sauce.

Start Layering
The first layer is composed of any tortillas or tortilla chips you have. Top with a layer of the veggie & ranchera sauce filling, another layer of the tortillas followed by the veggie & ranchera sauce filling, and then top with sunbutter queso.

Bake
Sprinkle with pepitas or any other seed and bake at 350F for 10 minutes. Enjoy by itself or with a side salad or slaw.

Get meals delivered to your door
We believe eating delicious is crucial to a healthy diet. Each week, our team of chefs design a new menu for what's in season, fresh and flavorful.
TRY THISTLE
Posted 
Feb 19, 2021
 in 
Recipes
 category.