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Vegetarian Enchilada Stacker

[1]

Some may think that eating vegetarian meals requires making fussy gourmet recipes every night of the week…in reality, it’s far from it. We vegetarians are just like everyone else where sometimes we want to eat good and eat good NOW. Even more so, it’s getting to the time of year where I want to come in out of the chilly air, spend just a few moments in the kitchen, and then immediately get in my jammies. I’m constantly looking for warm, filling and easy easy easy recipes to make.

This enchilada stacker recipe is an easy weeknight meal that converts to some fantastic leftovers for lunch the next day. I whipped up some homemade enchilada sauce [2] (seriously, it’s super easy) and then got to work quickly layering some ingredients I had on hand. While the pie was cooking in the oven, I had just enough time to get my jammies on…and it was time to eat!

Vegetarian Enchilada Stacker
by Megabeth

Coat bottom of glass pie pan with cooking spray (or, drizzle a small amount of olive oil to lightly coat the bottom).

Then add the ingredients in the following order (spread evenly):

– 1/2 cup enchilada sauce

– two tortillas

– 1/2 of the seitan

– 1/2 of the black beans

– 1/3 of the cheese

– two tortillas

– 1/2 cup enchilada sauce

– 1/2 of the seitan

– 1/2 of the black beans

– 1/3 of the cheese

– two tortillas

– 1/2 cup enchilada sauce

Put the tortilla stack in an oven preheated to 400 degrees. Bake for 30 minutes.

Remove from oven and sprinkle remaining cheese on top of tortilla stack. Place back in oven until cheese is melted  Рabout 5 minutes.

See, told you…easy easy easy!