Southwest American-Style Vegan Enchilada Pie

Southwest American-Style
Vegan Enchilada Pie



Prep for 35 minutes

Cook for 25-30 minutes

Ready in just 1 hour!

Serves 4-6 people

It’s Vegan! ✌🏻


Ingredients

Bulk:

Veggies:

  • Purple Onion (1)
  • Yellow Onion (1)
  • Bell Peppers (2-3)
  • Shredded Lettuce
  • Alfalfa Sprouts

Seasonings/Extras:

  • Veggie Broth (1 cup)
  • Olive Oil
  • Lime Juice
  • Water
  • Hot Sauce (Optional)
  • Vegan Mozzarella Shreds (Optional)

  • Nutritional Yeast
  • Garlic (Powder or Minced)
  • Paprika
  • Onion Powder
  • Salt
  • Black Pepper

Preparation

  1. Preheat your oven to 425F
  2. Grab yourself a cup or so of uncooked Wild Rice, and pour it into your Instant Pot, or any other rice cookin’ method you prefer. Also include one cup of Veggie Broth, a tablespoon of Olive Oil, and half a cup of water. 
  3. Include about a tablespoon or two of Nutritional Yeast, as well as a few dashes of Salt, Black Pepper, Paprika and Garlic into your pot o’ rice, as well. Allow it to cook on a High Pressure setting for 15-20 minutes.*

*If you are using another method to cook your rice besides an Instant Pot or Pressure Cooker, these times may be higher!

  1. Get your pre-made chili out of the fridge, and throw it into a skillet on medium-heat. Stir occasionally.
  2. Chop up one whole Yellow Onion (or more!) as well as one whole Purple Onion (or more!), and throw that into your chili. Stir.
  3. Take a moment now to get out a baking sheet and lay out four large flour tortillas across it, without too much overlap, if any.
  4. Lightly sprinkle your tortillas with olive oil and lime juice, and place ‘em in the oven for only a few minutes! These tortillas will seriously burn quickly, so keep your eyes peeled!
  5. While your chili is a-heatin’, the rice is a-cookin’ and your tortillas are a-bakin’, take a moment to get your Enchilada Sauce ready! Using a mixing bowl, simply open up a can of plain Enchilada Sauce, and add in: Black Pepper, Onion Powder & Garlic, to taste.
  6. Now, everything should be almost ready! Your rice may have a few minutes left, and the chili may need to be turned up or stirred, so in these few minutes just quickly chop a few bell peppers, and pull out your Shredded Lettuce and Alfalfa Sprouts! Now, you’ve got everything totally ready to assemble! 
  7. Make sure your chili gets turned down as to not burn; your tortillas are out of the oven, but the oven is still on; and your rice is ready.
  8. Now you’re really in the home stretch! Just get out a pie dish, and lightly coat the bottom with olive oil and your prepared Enchilada Sauce. Add one of your Prepared Tortillas on top of that base, and then get to layerin’!

Include a thick layer of each of the following, in order, from bottom to top:

  • Wild Rice
  • Chili with Onions mix
  • Enchilada Sauce

– Baked Tortilla –

  • Alfalfa Sprouts
  • Wild Rice
  • Chili with Onions mix

– Baked Tortilla –

  • Sliced Bell Peppers
  • Shredded Lettuce
  • Enchilada Sauce

– Baked Tortilla –

  • Enchilada Sauce 
  • Sliced Bell Peppers
  • Sprouts
  • Vegan Cheese – optional 
  • Hot Sauce – optional
  1. Over the top of your dish, add just a few dashes of Garlic, Onion Powder, Paprika & Black Pepper.
  2. Cover up the dish with a single sheet of aluminum foil, place it in your oven, and forget about it for 20-25 minutes! Uncover, and cook for another 3-5 minutes.
  3. Allow it to cool and settle for just about ten minutes or so, and then serve!
  4. Bon appétit!

Thanks for reading!

~ Jessica G.

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