Talk about a tasty international combination! And why not? Two cuisines, Mexican and Italian come together beautifully for this amazing dish that will wow any meat eater. Oh, and it’s gluten-free! Voila! I mean . . . ole! Hmmm…okay, how about yum!
INGREDIENTS:
Enchilada sauce
28-oz can fire roasted diced tomatoes
1/2 C vegetable broth
2-1/2 tsp Ancho chili powder
1-1/2 tsp cumin
1 tsp oregano
1 tsp sugar
3 jarred roasted red peppers
3 cloves of garlic
Cilantro Ricotta
14-oz extra firm tofu, drained and pressed
2-1/2 C fresh cilantro
1/3 C nutritional yeast
1/2 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1/2 tsp cumin
2 Tbs lime juice
The rest
1 Tbs olive oil
1 large onion, chopped
1 green bell pepper, chopped or diced
1 C corn kernels
2 15-oz cans black beans, drained and rinsed
4 C fresh baby spinach
18 5-inch corn tortillas
Optional toppings
Guacamole
Pepita seeds
Green onion, sliced
Vegan sour cream
Salsa
Lettuce, chopped
DIRECTIONS:
Preheat oven to 375. Begin making the sauce by combining the diced tomatoes, broth, chili powder, cumin, oregano, and sugar in a medium sauce pan. Simmer for 15 minutes. Toss the garlic cloves, roasted red peppers, and half of the sauce into a food processor. Process until smooth, then return to the pan with the rest of the sauce. Simmer on low.
To make the cilantro ricotta, place all of the ingredients in a food processor and blend until smooth. Set aside.
In a large skillet, heat the olive oil and add the onion and green pepper. Cook over medium heat for about 8 minutes, or until the vegetables soften. Add the corn and black beans and cook for another 5 minutes.
Pour about half of the enchilada sauce into the bottom of a 9×13-inch baking pan. Place 6 tortilla shells on the bottom of pan, letting them overlap each other.
Spread a third of the ricotta on top of the tortillas:
Next, add a third of the spinach leaves, then a third of the bean mixture:
Repeat layering two more times then top with remaining sauce:
Cover and bake for 40-45 minutes. Top individual servings with the (optional) toppings and enjoy!
- Enchilada sauce
- 28-oz can fire roasted diced tomatoes
- ½ C vegetable broth
- 2-1/2 tsp Ancho chili powder
- 1-1/2 tsp cumin
- 1 tsp oregano
- 1 tsp sugar
- 3 jarred roasted red peppers
- 3 cloves of garlic
- Cilantro Ricotta
- 14-oz extra firm tofu, drained and pressed
- 2-1/2 C fresh cilantro
- ⅓ C nutritional yeast
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp cumin
- 2 Tbs lime juice
- The rest
- 1 Tbs olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped or diced
- 1 C corn kernels
- 2 15-oz cans black beans, drained and rinsed
- 4 C fresh baby spinach
- 18 5-inch corn tortillas
- Optional toppings
- Guacamole
- Pepita seeds
- Green onion, sliced
- Vegan sour cream
- Salsa
- Lettuce, chopped
- Preheat oven to 375.
- Begin making the sauce by combining the diced tomatoes, broth, chili powder, cumin, oregano, and sugar in a medium sauce pan. Simmer for 15 minutes. Toss the garlic cloves, roasted red peppers, and half of the sauce into a food processor. Process until smooth, then return to the pan with the rest of the sauce. Simmer on low.
- To make the cilantro ricotta, place all of the ingredients in a food processor and blend until smooth. Set aside.
- In a large skillet, heat the olive oil and add the onion and green pepper. Cook over medium heat for about 8 minutes, or until the vegetables soften. Add the corn and black beans and cook for another 5 minutes.
- Pour about half of the enchilada sauce into the bottom of a 9x13-inch baking pan. Place 6 tortilla shells on the bottom of pan, letting them overlap each other.
- Spread a third of the ricotta on top of the tortillas.
- Next, add a third of the spinach leaves, then a third of the bean mixture.
- Repeat layering two more times then top with remaining sauce.
- Cover and bake for 40-45 minutes. Top individual servings with the (optional) toppings and enjoy!
Made this last night…DELICIOUS. Hubby loved it too and he’s a meat eater 🙂
I’m so glad! Thanks for letting me know!