Veggie Enchilada Bake

Mexican is just a craving for me. I don't know if it's because I love a little spicy food from time to time or if it's the fun drinks that I have to make to go with the meal. Okay, I think I just answered my own question! At least once a week it's Mexican night. I like making a big meal on these nights because Mexican makes such great leftovers.

Paul's brothers help us out all the time with random projects and work around the house. I always feel like there is no way that we can pay them back, but luckily they work for food. Recently, I made a big enchilada bake for them when they came for dinner. There were just four adults so I was excited that I would have my lunch set for the next day. I was feeling quite ambitious so I even made them some fresh enchilada sauce. To my surprise, the whole thing was gone! I couldn't believe it! I really liked how the bake turned out but my brother-in-laws loved it!

Even though I didn't get any the next day, I was so happy that it went over well. The toppings are the big highlight for me in this bake. The cilantro, scallions, pepitas and fresh tomatoes really brighten up every bite so don't skip over those!

Veggie Enchilada Bake

1 1/2 lb potatoes, sliced
1/4 t salt
1/4 t pepper
1/4 t chili powder

1 T olive oil
2 garlic cloves, minced
1 c onion, diced
16 oz mushrooms, sliced
1 medium zucchini, cut in half moons
15 oz can pinto beans, drained and rinsed
1/2 t salt
1/2 t pepper
2 T lime juice
2 T pepitas (sunflower seeds work too)

12 oz queso fresco, crumbled (to make vegan, use a vegan crumbled cheese or cashew cheese)
3 c enchilada sauce (recipe below)
12 6 inch corn tortillas

Toppings:
2 T cilantro
2 T scallions, chopped
3/4 c cherry tomatoes

Preheat oven to 400º.

Mix potatoes with first listing of salt, pepper and chili powder. Bake for 20 minutes. Set aside.

Meanwhile, sauté garlic and onion for 3-4 minutes. Add mushrooms and cook down until liquid has almost evaporated. Add zucchini, pinto beans, salt and pepper and cook for another 3-4 minutes. Turn off heat. Mix in lime juice and potatoes.

Time to assemble! Spray your 13x9x2 pan, first layer 1 c sauce, 6 tortillas, half of the veggies then 6 oz of cheese. Repeat ... Sauce, tortillas, veggies, sauce then cheese. Top with pepitas.

Bake at 375º for 30 minutes. Top with cilantro, scallions and cherry tomatoes. Bake for 5 more minutes. Let sit for 5-10 minutes before cutting.

Homemade Enchilada Sauce

Makes 3 cups

1 T olive oil
1 c onion, diced
1 c green pepper, diced
3 garlic cloves, minced
1 T jalapeno (change this up depending on the heat of the jalapeno and your liking)
1 T coriander
1 T cumin
2 t oregano
1 t salt
1 t pepper
2 T tomato paste
28 oz can whole peeled tomatoes

Sauté onion, green pepper, garlic and jalapeno in olive oil for about 5 minutes or until onions are translucent. Add in spices and tomato paste. Mix well. Lastly, add in your tomatoes, juices and all. Bring to boil then cover and turn down heat to low. Simmer until you are ready to use. The tomatoes will begin to breakdown and use your spoon to help them out.