Vegetarian Enchilada/Lasagna

When you want to make enchiladas but you don’t have any large tortillas and the supermarket ran out as well, although you did find some small tortillas in the pantry, so you decided to turn it into a Vegetarian Enchilada/Lasagna.

It was another meatless Thursday and we wanted enchiladas for dinner, since the store ran out of large size tortilla, I thought I would just use the small ones and make more rolls. Knowing my family, they do not like the idea of “eating more” and I was feeling too lazy to make more, so I then thought why don’t I layer and stack like a lasagna. To be honest, I think it turned out better than the enchilada would have!

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Vegetarian Enchilada/Lasagna

Ingredients

For vegetable mix

  • 1 zucchini, quarters, sliced
  • 1/2 red capsicum, thinly sliced
  • 1/2 green capsicum, thinly sliced
  • 1 small onion, thinly sliced
  • 6-7 brown button mushroom, sliced
  • 5-6 shittake mushrooms, sliced
  • 2-3 garlic clove, minced
  • 2-3 tbs taco seasoning,
  • 1 tbs coconut oil

Guacamole

  • 2 ripe avocados, smashed
  • 1 small onion, finely diced
  • 1 tomato, finely diced
  • 2 garlic cloves, minced
  • juice from 1 lemon
  • handful cilantro, chopped
  • Salt & pepper, to taste

For beans

  • 1 tbs coconut oil
  • 1 small onion, finely diced
  • 1 tbs chipotle peppers in adobo
  • 4 tbs salsa sauce
  • 1/2 mozzarella cheese
  • 1 can refried beans

For assembly

  • 1 packet Uncle Bens Mexican style rice
  • 1 cup salsa sauce
  • 1 cup mozzarella cheese

Method

Prehead oven 180C/350F

For vegetable mix

  1. In a wide frying pan heat coconut oil and fry onions and garlic, until onions are soft
  2. Add all  remaining vegetables: capsicum, zucchini, mushroom and mix well
  3. Add taco seasoning, mix well and let cook for about 10 minutes (until juices start to come out from the vegetables.
  4. Season with salt and pepper as need
  5. Remove from heat and set aside

For guacamole

  1. In a deep bowl mash onion and garlic with the avocado
  2. After it is well mashed add stir in tomato and cilantro
  3. Season with salt, pepper and lemon juice; set aside

For beans

  1. Heat coconut oil and fry onions with chipotle peppers
  2. Once onions are soft mix in baked beans and 4 tbs salsa sauce
  3. Save the remaining salsa for the assembly step
  4. Mix well and bring to a boil
  5. Remove from heat, stir in cheese, mix well, and set aside

Assembly

  1. Grease an oven safe dish
  2. Layer with tortilla
  3. Then add bean layer
  4. Then add guacamole layer
  5. Then add salsa layer
  6. Then add vegetable layer
  7. Sprinkle cheese
  8. Repeat steps 2-7 until you reach the top of the dish
  9. On the last layer after the vegetables layer with rice then tortilla, then cheese
  10. Bake in the oven covered for 20 minutes
  11. Remove cover and broil in oven for 5 minutes or until cheese is browned
  12. Remove from oven and let rest for 5-10 minutes before serving and enjoy!

 

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