Ingredients

The following ingredients have 8 Servings
  • 18 tortillas
  • 3 cups enchilada sauce
  • 1 bell pepper, chopped
  • 1 small-medium zucchini, chopped into small pieces
  • 8 ounces of mushrooms, roughly chopped
  • 1 small yellow onion, chopped (about 1 heaping cup)
  • 4 cloves of garlic, roughly chopped
  • 1 medium jalapeno, chopped
  • ½ cups of Cheese
  • 1 15 ounce can of refried beans (could sub for black beans or any other beans you’d like, refried or whole)

Instruction

  • Pre-heat your oven to 375 degrees F. Spray a 9×13 casserole pan with cooking spray.
  • In the bottom of your dish, pour in 2 tablespoons of the enchilada sauce and spread it out so that it just covers the bottom of the pan.
  • Layer 6 tortillas (they’ll be overlapping quite a bit. see video above for reference), ⅓ of the remaining enchilada sauce, ½ of the veggies and refried beans, and ⅓ of the cheese. Don’t worry too much about the exact amounts going into each layer. Repeat this by adding in 6 more tortillas, another ⅓ of the enchilada sauce, remaining ½ of the veggies and refried beans, and ⅓ of the cheese.
  • Top the casserole off with 6 more tortillas as well as the remaining enchilada sauce and cheese.
  • Bake in the oven for 45 minutes.
  • Once ready to enjoy, top with optional avocado, jalapeno, sour cream and whatever else you love on top of your enchiladas!