This is a dish that goes by many names with even more variations. We’ve adapted this classic and bumped up the vegetables to make this a plant-based powerhouse of flavor. Garnish with fresh cilantro and a drizzle of lime crema and pickled pink onions for a show-stopping dish.
75 Corn Tortillas 6”
1 pound 10 can Enchilada Sauce mild, red
2 pounds 10 cans Tomato puree
2-3 quarts Vegetable stock (adjusts thickness of the sauce)
1 cup Chili powder
¼ cup Cumin, ground
¼ cup Garlic, granulated
½ cup Oregano, leaves
2 Tbsp Cider vinegar
½ cup Vegetable Oil
5 pounds Onions, diced
2 pounds Corn, thawed
¼ cup Garlic, minced
2 pounds 10 cans Black Beans low-sodium, drained/ rinsed
6 pounds Bell Peppers, diced
6 pounds Zucchini, small dice
5 pounds Cheddar Cheese
2 bunches Cilantro, washed and chopped
Ladle 2-3 scoops of sauce in the bottom of three - 2” hotels. Dip tortillas (24 per pan, 8 per layer) in sauce then place a layer across the bottom of the pan. Scoop layer of bean mixture, sprinkle with cheese, and ladle more sauce. Dip 8 more tortillas and repeat: bean, cheese, sauce. Cover with one more layer of dipped tortillas. Cover with sauce and sprinkle with cheese.
Bake uncovered for 45 minutes until sauce is bubbly, cheese is melted, and interior temperature has reached 165 degrees. Garnish with remaining cilantro. Optional sour cream and lime wedge garnish.
Calories 397 calories Saturated Fat 5.9 g Sodium 751.81mg Carbohydrate 57.158g
* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.