Vegetarian Green Enchilada Lasagna Recipes

VEGETARIAN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F.
• For the sauce: Heat the oil in a large skillet over medium heat. Add the onions, and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, chile powder, cumin and cayenne, and continue to cook, stirring, until the spices are toasted, about 1 minute. Add 2 cups water, the tomato puree and 1/2 teaspoon salt, and bring to a simmer. Continue cooking until the sauce reduces and thickens slightly (it should be looser and thinner than marinara sauce), 15 to 20 minutes. Set aside to cool slightly.
• For the filling: Squeeze all the excess moisture out of the spinach. Put it into a large bowl with the pinto beans, and squeeze with your hands to combine and smash up the beans a little. Add half of both the Cheddar and the pepper Jack, half of both the sour cream and the scallions and 1 1/4 teaspoons salt, and stir to combine.
• Spread about 1/2 cup of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Lay the tortillas out on a work surface, and spread 1 side of each with about 1 teaspoon of tomato sauce. Put about 1/4 cup of the filling across the middle of each tortilla. Roll each up, then shingle them in 2 even rows in the baking dish. Pour the remaining sauce over the top of the rolled tortillas, and sprinkle with the remaining cheeses. Cover the baking dish loosely with foil, and bake until the cheeses are melted and the filling is hot, about 30 minutes. Uncover, and continue baking to heat completely through, about 10 minutes more.
• For the topping: Whisk together the remaining sour cream, the lime juice and a pinch of salt in a small bowl. Drizzle the mixture over the baked enchiladas, and sprinkle with the remaining scallions.

VEGETARIAN ENCHILADAS VERDES (GREEN ENCHILADAS)

Steps:

• Preheat oven to 400F. Spread ¼ cup enchilada sauce over the bottom of a 13x9" baking dish.
• Heat oil in a large pan over medium heat. Add bell peppers and zucchini. Cook for 6 minutes, or until the veggies are slightly charred and softened.
• Add white beans and cook for an additional 2 minutes. Stir in ½ cup enchilada sauce and let it simmer for 2 minutes. Season with salt and pepper. Remove from heat.
• Assemble the enchiladas: Lay out a tortilla. Spread the veggie mixture evenly into the middle of each tortilla (about ¼ cup for each tortilla). Roll up the tortilla and place it face-down into the baking dish. Repeat with all of the tortillas.
• Spread the remaining enchilada sauce over the tortillas in the dish. Sprinkle the mozzarella cheese evenly over the top.
• Bake for 12-15 minutes, or until the cheese has melted. Remove from oven and serve immediately. Garnish with cilantro.

VEGETARIAN ENCHILADA CASSEROLE

Steps:

• Heat oven to 325 degrees.
• Heat oil in a large pot over medium high heat. Add onion, and red pepper along with a couple large pinches of salt and pepper.
• Saute, stirring frequently for 5 minutes.
• Add garlic, cumin, and chili powder. Cook for another minute, stirring frequently.
• Add a splash of enchilada sauce to deglaze the pot, scraping all the yummy bits off the bottom.
• Add black beans, corn, and green chiles and stir to combine. Season to taste with salt and pepper.
• Slice corn tortillas in half so you'll have 24 halves total.
• Pour 2/3 cup of enchilada sauce into the bottom of a lightly greased 9x13 baking dish. Place 8 halves of tortilla in a single layer on top of the sauce.
• Add 1/2 of the veggie/bean mixture and 2/3 cup of enchilada sauce in an even layer.
• Then add 1/3 of the shredded cheese.
• Next add 8 more tortilla halves in a single layer.
• Top that with the remaining veggie/bean mixture (reserve a 1/2 cup of the veggie/bean mixture for the top if you'd like).
• Pour another 2/3 cup of sauce over the veggies.
• Then add another 1/3 of the shredded cheese.
• Add remaining tortillas in a single layer.
• Pour remaining sauce over the tortillas. Add remaining cheese and veggie/bean mixture if you reserved it.
• Cover tightly with tin foil and bake for 25 minutes or until the cheese is melted and the sauce is bubbly.
• Remove foil and bake for another 5 minutes.
• Let sit for 5-10 minutes, then slice, garnish and serve!

LAYERED TACO CASSEROLE WITH TORTILLAS

Steps:

• Chop your veggies, and saute the red onion, red pepper, garlic and corn over medium heat until the onions are translucent.
• Heat up the beans, and add a couple teaspoons of taco seasoning until the beans are as spicy as you like.
• Meanwhile, add a couple teaspoons of taco seasoning to the veggies, and add in the spinach.
• Start assembling your "lasagna"! In an 8×8 baking dish, start with a layer of the tomato sauce, ⅓ of the salsa, and a layer of the corn tortillas.
• Top the corn tortillas with ½ the refried beans, ½ of the veggie mixture, and a drizzle of the tomato sauce + salsa.
• More layering - top with the corn tortillas, the remaining ½ the refried beans, and the remaining ½ the veggie mixture, a drizzle of the tomato sauce + salsa.
• Then top with the corn tortillas again, and the rest of the tomato sauce + salsa. Top that with the cheese, olives and tomatoes, and it's ready to go into the oven!
• Bake at 350 degrees for 15-20 min, until the cheese is bubbly and melted.

ROASTED VEGGIE ENCHILADA CASSEROLE

Steps:

• To roast the veggies (this can be done up to 2 days in advance): Preheat the oven to 400 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.
• On one pan, combine the cauliflower and sweet potato. On the other pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Same with the cumin.
• Sprinkle both pans lightly with salt and pepper, then toss each one until the vegetables are lightly coated in oil and spices, adding another light drizzle of olive oil if necessary. Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway.
• When you're ready to assemble, reduce the oven heat to 350 degrees Fahrenheit and lightly grease a 9″ square baker. Stir the cilantro into the salsa.
• To assemble, spread 1/2 cup salsa evenly over the bottom of the baking pan. Add a single layer of halved tortilla pieces, arranging them so they completely cover the salsa.
• Top with 1/2 of the beans, 1/3 of the vegetables, 1/2 of the of spinach, and 1/3 of the cheese.
• Make a second layer of tortillas (I pressed down on the mixture a little here to make room for the next layers). Top with 1/2 of the remaining salsa, all of the remaining beans, 1/2 of the remaining vegetables, all of the remaining spinach, and 1/2 of the remaining cheese.
• Make a third layer of tortillas (again, I pressed down to make more room). Top with the remaining salsa, vegetables, and cheese.
• Cover the pan with parchment paper (I tent mine in the middle and wrap the edges around the handles) or aluminum foil. Bake for 20 minutes, then remove the parchment paper or aluminum foil and bake for 10 more minutes, or until heated through.
• Let the casserole cool for 10 minutes, to give it time to set and reach a palatable temperature. Before serving, sprinkle the top lightly with additional chopped cilantro.

VEGETARIAN ENCHILADA LASAGNA

Steps:

• Preheat oven to 350.
• While making the "meat" mixture, microwave or roast the yams until fork tender. Mine took about 10 minutes on full power.
• Saute the onions in a large non-stick fry pan for 3-4 minutes.
• While this is cooking, pulse the olive mix in a food processor until coarsely chopped. Add this to your sauté. No need to clean the processor; add your mushrooms, pulse until coarsely chopped, and add this to your sauté. Now pulse the cauliflower, and add to fry pan. Add the cooked lentils and continue to sauté until all vegetables are softened.
• Finish this mix by stirring in the tomatoes, taco mix, corn and beans, and remove from the heat.
• Peel and mash the yams, seasoning to taste. I leave them alone, as they have just right amount of sweetness naturally for my tastes, and the other ingredients will add all the savoriness needed.
• Start to layer lasagna-style in a deep baking pan. I used a half steam-table pan, as it's called in the foodservice industry. Start with a thin layer of enchilada sauce, about 1/4 of the can. Cover this with a layer of tortillas (don't worry about trimming them to fit perfectly). Top with half of your "meat" mixture. Top that with 1/4 of the cheese, and another layer of tortillas. Top that with 1/4 of the sauce, and cover with the yams and 1/4 of the cheese. Add another tortilla layer, the rest of the "meat" mix, 1/4 of the cheese and 1/4 of the sauce. Top with a final layer of tortillas, the rest of the sauce and cheese, and bake uncovered for 30 minutes or so.
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VEGETARIAN GREEN ENCHILADA LASAGNA

Steps:

• Preheat the oven to 400 degrees fahrenheit.
• Saute the onion until translucent.
• Add garlic salt and black pepper.
• Add mushrooms and cook until tender.
• Add corn and black beans to heat through.
• Add spinach and cook until wilted.
• Mix together the enchilada sauce and salsa.
• Spread a thin layer of sauce in a 9x13 baking dish.
• Lay out 4.5 tortillas to cover the bottom
• Spread out half of the veggies.
• Pour half of remaining sauce over veggies.
• Sprinkle half of the cheese.
• Repeat with tortillas, veggies, sauce and cheese.
• Bake for 30 minutes at 400 degrees.