May 26, 2025
Enchilada Bake | Power Plates
Servings:
2
This easy enchilada bake combines the three sisters: squash, beans, and corn. It comes together with pantry friendly ingredients and can easily be scaled up or down depending on how much you want to make. With 22 grams of protein and 15 grams of fiber per serving, this dish is sure to be a crowd pleaser, even if that crowd is just you.
Ingredients
1 jalapeño
4 ounces cremini mushrooms
1 small zucchini
1/2 cup frozen corn
1 15-oz can black beans
1 tbsp taco seasoning
1/2 tsp salt
1 large handful spinach
4 6-inch corn tortillas
1/2 cup salsa
1/2 cup shredded vegan cheese, optional
Cilantro, pumpkin seeds, vegan sour cream, for topping
Method
PREP. Dice jalapeño into bite-sized pieces. Slice mushrooms and zucchini. Drain and rinse black beans. Cut tortillas into quarters. Preheat oven to 375F.
SAUTÉ VEGETABLES. Heat skillet over medium heat. Add a touch of oil to prevent sticking. Add jalapeño, mushroom, and zucchini. Cover and cook until mushrooms have lost most of their water and zucchini is lightly browned, about 5 minutes. Stir occasionally to ensure even cooking. Add corn, black beans, taco seasoning, salt, and spinach. Mix to coat all vegetables with seasoning. Cook until spinach wilts, about 3 minutes. Remove from heat.
LAYER. Place ¼ of your salsa on the bottom of a baking pan. Place one layer of tortilla pieces such that it completely covers the salsa layer. This should be about half of your tortilla pieces. Add black bean mixture on top of the tortillas. Spread into an even layer. Cover with remaining tortilla pieces. Pour over remaining salsa and spread to coat all tortilla pieces. Sprinkle over vegan cheese if using.
BAKE. Place dish in preheated oven. Bake until cheese is melted and sauce has slightly darkened in color, about 20 minutes.
SERVE. Top with cilantro, pumpkin seeds, and/or vegan yogurt/sour cream.
Notes
Recipe inspired by Radhi Devlukia's Mexican Lasagna (check out her amazing cookbook Joyfull)
The vegetables are very customizable. Other great options would be kale, peppers, onions, or different types of mushrooms.
You can use fresh corn if it is in season
The vegan cheese is optional and can be omitted if you do not have it and do not want to buy it
Best served warm
Leftovers can be refrigerated or kept in the freezer