Vegetarian Flax Tortilla Enchilada Pie
Ingredients
- 3 Ezekiel 4:9 Sprouted Whole Grain Flax Tortillas
- 1/3+1/2 cup vegan cheddar cheese, shredded
- 9 oz Soyrizo or other vegan chorizo
- 1 cup frozen corn
- 15 oz can of black beans, drained
- 1 cup diced red and green bell peppers
- 3/4 cup enchilada sauce, divided
- 1 cup of diced onion
- 1 tsp jalapeno, chopped
- 1 tsp garlic, minced
- 1 tbs coconut oil
- 1/2 tsp salt
- 1/3 tsp black pepper
For the Cilantro Lime Crema:
- 1/2 cup vegan sour cream
- 1/2 tsp lime juice
- 1/2 tsp lime zest
- 1 tsp cilantro, finely chopped
Directions
- Preheat your oven to 375 degrees Fahrenheit.
- Using a sauté pan over medium-high heat, add 1 tbs coconut oil and sauté 1 cup of diced onion for 2-3 minutes until translucent. Add 1 cup of diced red and green bell peppers, sauteing for an additional few minutes.
- Add 1 tsp chopped jalapeno, 1 cup of frozen corn, 1 tsp minced garlic, and 9 oz of vegan soyrizo, cooking down until soyrizo gets crispy and veggies are cooked through.
- Mix in 1/2 tsp salt and 1/3 tsp pepper before adding a 15 oz can of drained black beans. Mix, take off the heat, and set the mixture aside.
- Grab a cast-iron skillet and add a layer of enchilada sauce to coat the bottom, about 1/4 cup. Layer the first Ezekiel 4:9 Flax Tortilla, then a spoonful of the soyrizo veggie mixture, and 1/3 cup vegan cheddar cheese. Top with the next tortilla and an additional 1/4 cup enchilada sauce, spoonful of soyrizo veggie mixture, and another tortilla. Top the final tortilla with 1/4 cup enchilada sauce and 1/2 cup vegan cheddar cheese.
- Bake for 25 minutes. Let cool for a minimum of 20 minutes before slicing into enchilada pie.
For the Cilantro Lime Crema:
- Using a medium-sized bowl, combine 1/2 cup vegan sour cream, 1 tsp lime juice, 1/2 tsp lime zest, 1 tsp finely chopped cilantro, and stir.
- Refrigerate until time to serve.
To Serve:
- Drizzle with cilantro lime crema before serving. Slice and enjoy!
