Split Roasted Veggie, Sweet Potato & Black Bean Tortilla Pie (+ home made enchilada sauce!)
Uhhh hey Mon. Life gets the best of me nowadays. But it’s CINCO DE MAYO tomorrow therefore i think we’re all in dire need of a few margaritas and some feel great Mexican-inspired food, don’t you think?
Tomorrow it’s likely to rain, but I’m dying to meet one of my best girlfriends for drinks and some authentic mexican meals within Chicago. You’d be amazed by just how many great places you can find and I’m in eager need to get available and do some more discovering of the best cuisine. When you have any suggestions, I’d greatly appreciate them.
While I realized Mexican food isn’t geared towards vegetarians, I wanted to generate something with mouth watering flavors for everyone my vegetarian eaters available. Meat provides been the very last thing on my mind lately, and it’s always nice having the ability to take advantage of seasonal, fresh veggies at the local farmer’s market. I highly recommend examining one out near your geographical area; you can’t defeat the prices and far of the produce can be organic or produced without pesticides. WIN!
I picked up some of my favorite veggies from a market down the street and made a decision to roast them with some chili powder, cumin, oregano, olive oil and sodium and pepper. I wasn’t actually quite sure where I wanted to consider this recipe, but decided a casserole tortilla pie seemed delicious and much easier than rolling everything up into tortillas. Simply layer, repeat, then bake. Sometimes simple things turn out to be probably the most delicious.
I remember when my Mom used to make enchiladas for me personally as a kid, she always used refried coffee beans in the filling up; you know how they obtain all warm and creamy when you warmth them up? Well, consider them in a tortilla smothered with melty mozzarella cheese and enchilada sauce.
SUCH good comfort food.
Another wonderful perk to the dish? You should use whatever vegetables available for you for you. Plus additionally you get to make a homemade enchilada sauce, which can grow to be your favorite thing to put on eggs, tacos, burritos, etc. It’s wonderfully spiced and made without the cornstarch, flour or additional weird ingredients you find on store labels. Yasssssssss.
I don’t know approximately you, but I’m ready to hunker straight down with this, tortilla potato chips, some guac and perhaps a margarita or two.
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Ingredients
2 bell peppers, seed products eliminated and diced
1/2 mind of cauliflower, chopped
1 zucchini, sliced in two and quartered
1 tablespoon olive oil
1/2 teaspoon chili powder
freshly ground salt and pepper
For the enchilada sauce:
1 teaspoon olive oil
3 cloves garlic
salt and pepper, to taste
1 (15 oz) can vegetarian refried dark beans (any sort will continue to work)
4 low carbohydrate or wholegrain tortillas
1 1/2 cups shredded cheese
Toppings, if desired: avocado/guacamole, cilantro, hot sauce
Instructions
Preheat oven to 400 degrees F.
Add all vegetables to a large bowl and drizzle essential olive oil on top. Sprinkle chili powder, cumin, cayenne pepper and sodium and pepper at the top. Use the hands to toss the veggies to evenly spread the spices and oil. Dump vegetables onto a large baking sheet and equally spread out towards the sides. Roast in the range for 20 a few minutes. Once done roasting, reduce range warmth to 350 degrees F.
While the vegetables are roasting, prepare the enchilada sauce: In a big saucepan or skillet, heat olive oil over moderate high heat. Add in onions and cook, stirring frequently until they become translucent, about 5 mins. Add in garlic, chili natural powder, cumin, and oregano and cook for 30 more seconds. Add in tomato sauce and water; stir well to combine. Reduce warmth to medium-low and simmer sauce for 20 minutes or until thickened up a little. Add sodium and pepper to taste.
Spray a 2 quart round dish, wedding cake pan or spring foam pan with nonstick cooking spray. Add 1/2 glass enchilada sauce to the bottom from the skillet and add a tortilla, pass on about 1/2 cup of refried beans on the tortilla then top 1/4 from the roasted veggies, add 1/2 cup of enchilada sauce then sprinkle 1/3 glass of cheese on top. Do it again 3 more levels, after that pour staying enchilada sauce at the top with remaining mozzarella cheese.
Bake in the range for 20-30 mins or until parmesan cheese is melted and a little golden round the edges. Allow casserole sit for 5-10 mins before serving. I love topping mine with avocado or guac, cilantro and just a little hot sauce. Serves 6.
Nutrition information is situated off of low carb tortillas, each being 80 calorie consumption per tortilla with 7g of fiber. You should use regular whole wheat grains tortillas as well, just understand that the calorie count/nourishment might differentiate.
To make gluten free: Make use of corn tortillas rather. You may want to level them a little and use a few even more since corn tortillas are typically much smaller. Check out this recipe for example of how to level them.
Feel absolve to make use of whatever vegetables you might have on hand, this is great for mixing and matching. Corn will be delicious in addition to any seasonal squash during the winter months.
xo, ellie
We loveee this post. I am living abroad without a kitchen and I have spent the complete day heading back through your quality recipes and saving things to make after i return to the states.
Also- I have that pie scooper as well as the pie plate that goes with it! Anthropologie?
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