Easy vegetarian Enchilada Pie Bake is a fun twist on traditional enchiladas -- plus, layering the ingredients into a "pie" is so much easier than rolling them up! a one pot layered enchilada casserole that is bursting with cheese, beans, rice and of course enchilada sauce. Perfect for school work lunch box.
For refried beans: | ||
Dry pinto beans | 1 Cup (16 tbs) , rinsed | |
Water | 2 Cup (32 tbs) | |
Salt | To Taste | |
Oil | 1 Tablespoon | |
Minced garlic | 1 Tablespoon | |
Ground cumin | 1/2 Tablespoon | |
Paprika | 1 Tablespoon | |
For tortillas: | ||
Oil | 1 Cup (16 tbs) | |
Tortillas | 4 | |
For enchilada sauce: | ||
Oil | 1 Tablespoon | |
Flour | 1 Tablespoon | |
Paprika | 1/4 Cup (4 tbs) | |
Garlic powder | 1 Teaspoon | |
Ground cumin | 1 Teaspoon | |
Dried oregano | 1 Teaspoon | |
Ground cinnamon | 1/4 Teaspoon | |
Salt | To Taste | |
Water | 2 Cup (32 tbs) | |
Tomato paste | 1 Tablespoon | |
Vinegar | 1 Tablespoon | |
For brown rice: | ||
Brown rice | 1 Cup (16 tbs) | |
Water | 2 Cup (32 tbs) | |
Paprika | 1 Tablespoon | |
Turmeric powder | 1/4 Teaspoon | |
Salt | To Taste | |
For other ingredients: | ||
Oil spray | 6 Dash | |
Corn kernals | 2 Tablespoon | |
Chopped mixed vegetables | 1/4 Cup (4 tbs) | |
Grated cheese | 1 1/2 Cup (24 tbs) |
Please watch the video for directions!