Stacked Enchilada Pie + 9 Vegan Cinco de Mayo Recipes | (2024)

Ingredients

for the enchilada sauce

• 1 teaspoon olive oil
• 1/2 sweet onion, diced
• 2 garlic cloves, minced
• one 15-ounce can unsalted, diced, fire-roasted tomatoes
• 1 cup chopped roasted red bell pepper
• 2 tablespoon canned diced green chiles
• 1 1/2 cups vegetable broth
• 1 teaspoon ancho chile powder
• salt and pepper to taste
• for the cheese sauce

1 cup raw cashews, soaked for 1 hour in warm water, water reserved

• 10 tablespoons reserved soaking water
• 2 tablespoons nutritional yeast
• 2 tablespoons lime juice
• 1 tablespoon white vinegar
• 1 teaspoon white miso
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• a few dashes of smoked paprika
• salt to taste

for the enchiladas

• 1/2 red onion, diced
• 2 to 3 cloves garlic, minced
• 1 1/2 cups cooked black beans (or one 15-ounce can, rinsed and drained)
• 1 1/4 cups vegetable broth
• 1 tablespoon liquid aminos
• 1 teaspoon ground cumin
• 1/2 teaspoon ancho chile powder
• 1/2 teaspoon smoked paprika
• 1 package of Beyond Meat Beef-Free Crumbles (I used the Fiesty variety)
• 1 cup frozen corn kernels
• 1/4 cup fresh chopped cilantro, plus some for garnish
• 2 tablespoons canned diced green chiles
• 1 tablespoon lime juice
• salt and pepper to taste
• 6 corn tortillas
• avocado slices, for garnish
• sliced black olives, for garnish
• pepitas, for garnish

Instructions

1. Preheat the oven to 400 F. Lightly spray a 7 or 8-inch springform pan (or a deep 7 or 8-inch regular cake pan) with olive oil.
2. Make the enchilada sauce first. Heat the olive oil in a large frying pan over medium heat. Add the onion and garlic and saute until the onion is translucent. Transfer to a blender and add the remaining sauce ingredients. Blend until smooth. Set aside.
3. Next, make the cheese. Combine the cheese ingredients in a food processor and process until smooth, pausing to scrape the sides as necessary. It should be thick but easily drip off of a spoon. If it is too thick, add water by the tablespoon until you have the desired consistency. Set aside.
4. Now, make the filling. Heat the olive oil in a large frying pan (preferably the one you already used) over medium heat. Add the onion and garlic and saute until the onion just becomes translucent. Add the beans, 1/2 cup of vegetable broth, liquid aminos, and spices and cook until the liquid has been absorbed. Use a potato masher to lightly mash the beans and add 1/4 cup vegetable broth. Cook until the liquid has been absorbed. Add the beef-free crumbles, corn kernels, and the remaining vegetable broth and cook until the liquid has been absorbed. Add the 1/4 cup cilantro, green chiles, lime juice, salt, and pepper. Remove from the heat.
5. Pour 1/4 cup of enchilada sauce into the prepared pan and spread to coat the bottom. Place 1 tortilla in the bottom. Top the tortilla with some of the bean/beef-free mixture. Drizzle about 2 tablespoons of cheese sauce over the bean/beef-free mixture and then top with about 1/8 cup enchilada sauce. Place another tortilla on top and repeat the process until all of the ingredients have been used and you have a tortilla on top. Pour enchilada sauce over the top until the pan is 1/2 way full. Place the pan on a baking sheet. Bake for 25 minutes. Remove from the oven and let rest for about 10 minutes.
6. After it has cooled, drizzle more cheese sauce over the top. Slice a wedge and serve topped with avocado, olives, cilantro, and pepitas. Enjoy!

Notes

Make 2 pies by doubling the enchilada ingredients. The sauce and cheese recipes can stay as-is.