Pinto Bean & Veggie Green Enchilada Bake
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Minimalist Baker · by Minimalist Baker★ 5.0 (14)

Pinto Bean & Veggie Green Enchilada Bake

NUTRITION · PER SERVING40M COOK
CAL 21%·PRO 25%
CARBS 61G59% OF CAL
14G FIBER36G OTHER11G TOTAL SUGAR
FAT 13G29% OF CAL
2G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A saucy enchilada casserole with pinto beans, vegetables, and green enchilada sauce. Hearty and satisfying, naturally vegan and gluten-free.

mainmexicancasserolebeansgluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 6 (6-inch) yellow or white corn tortillas
  • 2 Tbsp olive oil ((if oil-free, sub water))
  • 1 small yellow onion, finely diced ((1 small onion yields ~1 cup or 160 g))
  • 3 large cloves garlic, minced
  • 1 medium jalapeño or serrano pepper, finely diced ((we used serrano for more heat))
  • 3/4 tsp sea salt ((use less if your chili powder has salt in it))
  • 2 tsp chili powder blend ((NOT chili flakes, cayenne pepper, or pure chili))
  • 4 cups fresh veggies of choice, finely diced ((we used 1 cup zucchini, 1 cup carrots, and 2 cups baby spinach))
  • 1 (15-oz.) can pinto beans (or sub black beans), drained
  • 1 cup Easy Green Enchilada Sauce ((or sub store-bought))
  • Vegan sour cream ((or avocado crema))
  • Red onion (or shallot), diced
  • Radish, thinly sliced
  • Cilantro, chopped
PREP
20M
SODIUM
1447MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.