No frying or rolling the tortillas, this is an easy weeknight meal that will help you get your veg and use the abundance of the season! Try it for this Meatless Monday. It’s delish.
This recipe is designed to be played with. No poblanos? No problem, use a red pepper. No black beans? Use garbanzo. You get the idea, right!
The vegetables make the sauce, how’s that for ticking all the dinner boxes? Use corn tortillas and you’ve got a completely gluten-free meal. No one will miss the meat!
It’s a great way to start the week.
Summer Veg and Bean Enchilada Bake
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 4-6
- Category: Dinner
- Method: Baking
Description
Great for Meatless Monday! No frying or rolling the tortillas, this is an easy weeknight meal that will help you get your veg and use the abundance of the season!
Ingredients
- 2 small poblano peppers
- 6 green onions
- 1 small zucchini (about 5 oz.) cut lengthwise into planks
- 15 oz. can (or fresh*) tomatoes (any variety, crushed, sauce, or fire roasted)
- 3 cloves garlic
- 1 tablespoon olive oil
- 2 chipotle peppers** (canned) and 1 tablespoon sauce from the can
- 1 bunch fresh cilantro, stalks and leaves separated
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 2 limes
- 1 teaspoon kosher salt (affiliate link)
- 1/2 teaspoon fresh cracked black pepper
- 2 15 oz. cans black beans
- 1 cup (about one ear) corn cut from the cob (frozen works too)
- 4 oz. feta (or any sharp) cheese
- 6-8 medium-sized corn or flour tortillas, torn into 2" pieces (about 10 oz.)
- Greek yogurt or sour cream, to serve
Instructions
- Preheat the oven to 375°.
- Cut the peppers in half and remove the seeds and ribs. In a large oven-proof pan, char the peppers, green onions, tomatoes (if using fresh), zucchini, and garlic on high heat (or directly on the flame of a gas stove)—work in batches if necessary to get them nice and charred for maximum flavor.
- Add all the vegetables to a blender with 1 tablespoon of olive oil, chipotle all the stalks from the cilantro, plus half of the leaves, cumin, and chili powder (salt and pepper, too). Squeeze in the juice of one lime, whizz until smooth. Season to taste with salt and pepper, if needed.
- Meanwhile, pour half the blender sauce into the pan over medium-high heat, and bring it to a bubble.
- To assemble, add half of the torn tortillas on top of the sauce, then half of the beans, and all of the corn. Crumble on half of the feta. Top with the remaining tortillas and beans cover with the remaining sauce. Crumble the remaining feta on top. Bake for 20 to 30 minutes until bubbling and browned on top.
- Serve with a dollop of Greek yogurt or sour cream, chopped cilantro, and some salsa (homemade or your favorite).
Notes
*If using fresh tomatoes, char them in the pan with the peppers
** Don’t want the heat? Use two heaping teaspoons of smoked paprika, you’ll get the smokiness without the spicy heat
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