Layered Veggie Tortilla Dish (Print Version)
# Ingredients:
→ Main Components
01 -
2 tbsp oil from olives
02 -
1 chopped onion
03 -
2 chopped bell peppers
04 -
1 big zucchini, chopped small
05 -
2 corn ears, husks removed, kernels cut off
06 -
1.5 cups black beans (already cooked)
→ Topping Elements
07 -
Sauce for enchiladas
08 -
9 to 12 soft tortillas
09 -
6 green onions, cut thin
10 -
1 bunch fresh cilantro, chopped finely
11 -
8 oz shredded Monterey Jack
# Instructions:
01 -
Pour oil in your big pan and get it really hot. Toss in onions and peppers with some salt, turn heat down to medium and let them cook for 4-5 mins. Throw in zucchini, cook another 2-3 mins, then add corn and cook just 1 min more.
02 -
Add your black beans to the veggie mix and sprinkle with salt to your liking.
03 -
Turn your oven on to 425ºF. Put a thin coating of enchilada sauce in a 9x13-inch dish. Put down tortillas, cutting them if they don't fit right.
04 -
Add layers of herbs, your veggie-bean combo, cheese, and sauce. Keep stacking until you've got three or four tortilla layers.
05 -
Finish with a last bit of sauce, herbs, and cheese on top.
06 -
Stick it in the oven for 15-25 mins until the cheese gets bubbly and brown. Let it sit for 10 mins before you dig in.
# Notes:
01 -
You can freeze this up to 3 months if you wait to add the final herbs and cheese
02 -
Feel free to swap in mushrooms, Swiss chard, kale or eggplant with the other veggies
03 -
For better flavor, quickly heat store-bought tortillas in a pan first