ENCHILADA PIE
Give your midweek meal a Mexican twist with our easy enchilada pie. Packed with nutritious veggies, it provides a whopping four of your 5-a-day
Provided by Cassie Best
Categories Dinner, Main course
Time 25m
Number Of Ingredients 10
Steps:
- Heat the oil in a pan. Fry the peppers and onion until soft, about 10 mins. Add the beans, fajita spice mix, chopped tomatoes and some seasoning. Bubble for 5 mins to reduce the tomatoes a little, then stir in most of the coriander. Heat the grill and warm the tortillas in the microwave for 30 seconds.
- Spread a quarter of the pepper and onion mixture over the base of an ovenproof dish (a round one, if possible) or frying pan. Top with some of the soured cream and a warm tortilla, then repeat the layers three more times, finishing off with a final layer of soured cream. Sprinkle over the cheese and grill for 5 mins, or until golden and bubbling. Scatter with the remaining coriander before serving.
Nutrition Facts : Calories 609 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 26 grams sugar, Fiber 14 grams fiber, Protein 19 grams protein, Sodium 3.1 milligram of sodium
VEGAN ENCHILADA PIE
Recipe revised from a version on EatBetterAmerica.com. Feel free to top this off with a dollop of guacamole and some sliced black olives to make it extra special
Provided by januarybride
Categories Savory Pies
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F In 12-inch nonstick skillet, cook onion over medium-high heat 5 to 7 minutes, stirring occasionally, until soft.
- Add griller crumbles.
- Reserve 1/4 cup enchilada sauce; set aside.
- Add remaining enchilada sauce, corn and chiles to onion/"beef" mixture. Stir in cumin and chili powder. Reduce heat to medium-low; simmer uncovered 5 minutes.
- Spray 9-inch round (2-quart) glass baking dish with cooking spray. Place 1 tortilla in casserole; top with about 3/4 cup of the beef mixture and 1/3 cup of beans.
- Repeat layers 3 times. Top with remaining tortilla, the reserved enchilada sauce and soy cheese (again, cheese is optional).
- Bake, uncovered, 30.
- Cool 5 minutes and serve.
Nutrition Facts : Calories 211.2, Fat 7.8, SaturatedFat 3.1, Cholesterol 35.1, Sodium 459.5, Carbohydrate 21.2, Fiber 4.8, Sugar 5.2, Protein 15.9
VEGAN ENCHILADA BAKE
Casserole-style vegan enchiladas.
Provided by Erica Anderson
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Seitan
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour crushed tomatoes into the bottom of a casserole dish. Layer 1/3 of the rice, 1/3 of the beans, 1/3 of the diced tomatoes, 1/3 of the seitan, 1/3 of the vegan cheese, 1/3 of the tortillas, and 1/3 of the enchilada sauce into the dish, in that order. Repeat with 2 more layers.
- Bake in the preheated oven until vegan cheese melts and casserole is heated through, about 45 minutes.
Nutrition Facts : Calories 395.1 calories, Carbohydrate 57.5 g, Fat 8.4 g, Fiber 9.4 g, Protein 21.9 g, SaturatedFat 3.4 g, Sodium 1158 mg, Sugar 2 g
ENCHILADA PIE
Posted in response to a request. A simple inexpensive family dinner with mild flavors. Note recipe makes 3 casseroles, 4-5 servings each, for freezing, but recipe is easily cut down for immediate cooking. From Frozen Assets by Deborah Taylor-Hough, a OAMC book.
Provided by LonghornMama
Categories Meat
Time 35m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef and onion; add seasonings and tomato sauce.
- In 3 2-quart casserole dishes (I use 3 square foil pans for freezing), alternate layers of tortillas (can be cut into 1-inch pieces), meat sauce, olives and cheese.
- Add 1/2 c water to each casserole. Cover tightly. Label and freeze. Thaw casserole completely.
- Bake at 400 degrees for 20 minutes.
Nutrition Facts : Calories 399.7, Fat 24.7, SaturatedFat 10.6, Cholesterol 85.4, Sodium 1112.4, Carbohydrate 20, Fiber 4.2, Sugar 3.4, Protein 25.4
VEGAN ENCHILADAS
Top these plant-based enchiladas with guacamole instead of cheese or soured cream - choose ripe avocados for an extra-creamy texture
Provided by Sara Buenfeld
Categories Dinner
Time 1h35m
Number Of Ingredients 19
Steps:
- Tip the flour into a medium bowl. Mix 2 tsp oil with 100ml water, then pour this over the flour and stir with a cutlery knife until the mixture starts to come together into a dough. Use your hands to form the dough into a ball, then quarter and cover with a tea towel. Set aside.
- To make the beans, tip the peppers and oil into a large non-stick pan set over a medium heat. Cover and cook for 10 mins, stirring every now and then. Add the garlic and spices, then tip in the bouillon powder. Drain one of the cans of black beans and tip in the beans, then add the other can of beans along with the liquid from the can. Cook for a few minutes, stirring until the mixture has reduced. Mash the beans a couple of times with the back of a wooden spoon to thicken.
- To make the sauce, tip the passata and chopped tomatoes into a small pan with the bay, chilli flakes (if using), garlic and 2 tbsp water, then cover and simmer over a low heat for 5 mins. For the guacamole, mix all the ingredients together (or half of the ingredients, if you're following the vegan Healthy Diet Plan) and set aside.
- Heat the oven to 200C/180C fan/gas 4. Heat a large non-stick dry frying pan over a medium heat. Roll out one of the dough quarters on a lightly floured surface until very thin - it should be a roughly 21cm circle. Carefully transfer to the frying pan and cook for 1 min, then flip and cook for a few seconds more until cooked through and lightly golden. Repeat with the remaining dough pieces so you have four wraps.
- Working with one wrap at a time, spoon a quarter of the bean mixture down the middle, then roll up and lay in a shallow ovenproof dish. Repeat with a second wrap, arranging this one next to the first, then lay the remaining filled wraps in a second shallow ovenproof dish. Spoon the tomato sauce over the wraps in the dishes, then cover with foil. Bake one dish for 15 mins, then uncover and bake for 5 mins more until the tops of the wraps are crisp at the edges. Put the second dish in the fridge to chill for another day, if you're following the vegan Healthy Diet Plan. Will keep for up to three days. Remove from the oven and spoon the guacamole over the top before serving. If following the plan, enjoy the second dish of enchiladas at a later date. Bake at the same temperature, adding 10 mins to the cooking time. Meanwhile, make the guacamole using the remaining half of the ingredients before spooning over at the end.
Nutrition Facts : Calories 602 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 13 grams sugar, Fiber 23 grams fiber, Protein 19 grams protein, Sodium 0.59 milligram of sodium
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