Southwest-Style Vegan Enchilada Pie

This time of year is the perfect time for Enchilada Pie; it’s still a little cool out, so there’s lingering cravings for a hot meal from the winter, but the ingredients in this dish are nearing their peak during the spring season. You can also throw in so many extra summer veggies, like sweet peppers and corn; so, take advantage of this season & make a dinner tonight that is warm and bright– and, of course, vegan.

I have been on a brief hiatus from blogging, but of course I cannot take a break from cooking. While I’ve been away, I have been relying so much on dinners that are quick and easy to make, while still being healthy and never-frozen.

I’ve been loving having dinners that I can make ahead of time, or use left-overs to make. When things are hectic and crazy in life, who has the time or energy to make full-blown homemade hot vegan dinners every night? No one.

That is what inspired me to make this recipe, and I’m so glad I did!

I made a ton of chili for dinner one night, threw all the leftovers into a Tupperware, and it made this Enchilada Pie the next night. This recipe is especially wonderful for me because I’m a super picky eater, so I love that I can use left-overs without having to feel like I’m eating the same thing two nights in a row.

It was a perfect way to save time, and utilize all the produce I’ve got around– two dinners in a row that are homemade, vegan and quick & easy.

The other thing that I really love about this recipe is that it really satisfies my cravings for Southwest American/”Tex-Mex” comfort food, while still being able to remain health-conscious. Aside from the tortillas and (optional) Vegan Shreds, this dinner really is all veggies and beans. You could even use veggie or large corn tortillas, and then it could be gluten-free and all veg-based.

What I love about enchilada pie is that you still get all the best parts of a classic enchilada — baked tortilla, warm enchilada sauce, beans & cheese — but you get to really expand the filling, and be more creative with what that can be or include.

Here’s a quick visual step-by-step on making this ‘pie’:

This is what the base of your pie should look like– a pie pan that has been coated with Enchilada Sauce and Olive Oil, with one baked tortilla over it. Everything else just gets built on top! This picture also shows pretty well the way that you can tuck your tortillas into the pan by pushing down on the edges slightly.


Example of thickness of layers between tortillas, before adding enchilada sauce.


This is about how much enchilada sauce I added for each called-for layer of enchilada sauce. Please use more or less, as you’d like, just don’t soak it!

Repeat layers as desired, depending on how hearty you’d like it. Enjoy!

Southwest-Style
Vegan Enchilada Pie



Prep for 35 minutes

Cook for 25-30 minutes

Ready in just 1 hour!

Serves 4-6 people

It’s Vegan! ✌🏻


Ingredients

Bulk:

  • Bean Chili, homemade or canned (~10 oz)
  • Wild Rice (1-2 cups)
  • Large Flour or Veggie/Corn Tortillas
  • Enchilada Sauce (1 can)

Veggies:

  • Purple Onion (1)
  • Yellow Onion (1)
  • Bell Peppers (2-3)
  • Shredded Lettuce
  • Alfalfa Sprouts

Seasonings/Extras:

  • Veggie Broth (1 cup)
  • Olive Oil
  • Lime Juice
  • Water
  • Hot Sauce (Optional)
  • Vegan Mozzarella or Queso Fresco (Optional)
  • Nutritional Yeast
  • Garlic (Powder or Minced)
  • Paprika
  • Onion Powder
  • Salt
  • Black Pepper

Preparation

  1. Preheat your oven to 425F
  2. Grab yourself a cup or so of uncooked Wild Rice, and pour it into your Instant Pot, or any other rice cookin’ method you prefer. Also include one cup of Veggie Broth, a tablespoon of Olive Oil, and half a cup of water. 
  3. Include about a tablespoon or two of Nutritional Yeast, as well as a few dashes of Salt, Black Pepper, Paprika and Garlic into your pot o’ rice, as well. Allow it to cook on a High Pressure setting for 15-20 minutes.*

*If you are using another method to cook your rice besides an Instant Pot or Pressure Cooker, these times may be higher!

  1. Get your chili out of the fridge or pantry, and throw it into a skillet on medium-heat. Stir occasionally.
  2. Chop up one whole Yellow Onion (or more!) as well as one whole Purple Onion (or more!), and throw that into your chili. Stir.
  3. Take a moment now to get out a baking sheet and lay out four large flour tortillas across it, without too much overlap, if any.
  4. Lightly sprinkle your tortillas with olive oil and lime juice, and place ‘em in the oven for only a few minutes! These tortillas will seriously burn quickly, so keep your eyes peeled!
  5. While your chili is a-heatin’, the rice is a-cookin’ and your tortillas are a-bakin’, take a moment to get your Enchilada Sauce ready! Using a mixing bowl, simply open up a can of plain Enchilada Sauce, and add in: Black Pepper, Onion Powder & Garlic, to taste.
  6. Now, everything should be almost ready! Your rice may have a few minutes left, and the chili may need to be turned up or stirred, so in these few minutes just quickly chop a few bell peppers, and pull out your Shredded Lettuce and Alfalfa Sprouts! Now, you’ve got everything totally ready to assemble! 
  7. Make sure your chili gets turned down as to not burn; your tortillas are out of the oven, but the oven is still on; and your rice is ready.
  8. Now you’re really in the home stretch! Just get out a pie dish, and lightly coat the bottom with olive oil and your prepared Enchilada Sauce. Add one of your Prepared Tortillas on top of that base, and then get to layerin’!

Include a thick layer of each of the following, in order, from bottom to top:

  • Wild Rice
  • Chili with Onions mix
  • Enchilada Sauce

– Baked Tortilla –

  • Alfalfa Sprouts
  • Wild Rice
  • Chili with Onions mix

– Baked Tortilla –

  • Sliced Bell Peppers
  • Shredded Lettuce
  • Enchilada Sauce

– Baked Tortilla –

  • Enchilada Sauce 
  • Sliced Bell Peppers
  • Sprouts
  • Vegan Cheese – optional 
  • Hot Sauce – optional
  1. Over the top of your dish, add just a few dashes of Garlic, Onion Powder, Paprika & Black Pepper.
  2. Cover up the dish with a single sheet of aluminum foil, place it in your oven, and forget about it for 20-25 minutes! Uncover, and cook for another 3-5 minutes.
  3. Allow it to cool and settle for just about ten minutes or so, and then serve!
  4. Bon appétit!

Thanks for reading!

~ Chef G.

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