This vegetarian enchilada pie recipe is perfect for those that love

Vegetarian Enchilada Pie Recipe

Mexican flavors, yet want to enjoy healthier Mexican food options.

I love this recipe because it is easy to make, it’s healthy, tastes delicious, and serves the whole family.

This recipe is also cheese-free for those that are cutting back on the dairy and saturated fat.

Enchilada Pie Ingredients

• 1 pack of soft corn tortillas
• 1 16 oz. can crushed tomatoes
• 2 cans black beans
• 1 medium onion
• 1 medium red bell pepper
• 2 avocados
• 1 package of enchilada sauce mix
• 3 cups (raw) chopped spinach
• Jalapeños or hot sauce to taste

Directions

1. Make your enchilada sauce using the can of tomatoes, packet of sauce and 1/2 can of water. Set aside and keep hot.

2. Chop your onion, red bell pepper, and then saute’ lightly in a large skillet with a little olive oil. Add black beans and jalapeños or hot sauce. Add spinach at the end to wilt.

3. In a large 9×13 baking dish begin layering the ingredients:

• Some sauce
• Corn tortillas
• Layer of filling
• Layer of sauce
• Tortillas…… and so on. 
• Finish with a layer of tortillas, the rest of the sauce, and arrange sliced avocado’s on top.

4. Bake in a 350° oven for about 30 minutes. (If the ingredients were cold prior to assembling, longer baking time is required.)

Serving Suggestions

I like to serve my enchilada pie with some fresh cilantro and either a tablespoon of greek yogurt or some plain kefir drizzled over the top. A crisp green salad is also a great combination with this vegetarian enchilada pie.

If you love enchiladas, this is a healthy way to enjoy them without all the fat and calories you would find in traditional enchiladas, while greatly increasing their nutrition as well.