Vegan Enchilada Pie
Layered vegan enchilada pie with corn tortillas, refried beans, hominy, peppers, and green chile sauce—hearty, saucy, and perfect for a cozy plant-based dinner.
Servings: 6 people
Cost: 25
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 bell pepper diced
- 3 cloves garlic minced
- 8 oz broccoli crowns chopped
- 1 zucchini diced
- 1 can sweet corn drained
- 1 10 oz can Rotel (diced tomatoes with green chiles), drained slightly
- 1 tbsp paprika
- 1 tbsp cumin
- 1 12 oz can hominy, drained
- 1 16 oz can vegan refried pinto beans
- 1 cup green chile sauce for layering
- 2 cups green chile enchilada sauce for top and bottom of dish
- 18 corn tortillas 3 layers, 6 tortillas per layer
- Salt and black pepper to taste
Optional toppings:
- Fresh cilantro
- Sliced avocado
- Vegan sour cream
- Jalapeños
Instructions
Preheat
- Preheat oven to 375°F (190°C).
Sauté the filling
- In a large skillet over medium heat:
- Heat olive oil.
- Sauté onion, zucchini, broccoli and bell pepper 4–5 minutes until softened.
- Add garlic and cook 30 seconds until fragrant.
- Stir in Rotel and drained corn.
- Season with cumin, paprika, salt and pepper.
- Simmer 3–4 minutes to combine flavors.
- Remove from heat.
Assemble the layers
- Lightly coat the bottom of a 9x13 casserole dish with green chile enchilada sauce.
- Layer as follows (for 3 layers total):
- A bit of enchilada sauce on the bottom of the pan.
- 6 corn tortillas laid flat across the dish
- Spread out the refried beans and top with some green chile sauce.
- Drizzle green chile sauce
- Add a layer of tortillas.
- Spoon out the veggie mixture, top with hominy. Top with remaining green chile enchilada sauce and another layer of tortillas.
- Pour remaining enchilada sauce over the top.
Bake
- Cover with foil and bake 25 minutes.
- Remove foil and bake another 5–10 minutes until bubbling and heated through.
Rest + Serve
- Let rest 10 minutes before slicing (this helps it set).
- Top with cilantro, avocado, or vegan sour cream if desired.
Notes
Lightly toast tortillas in a dry pan if you want firmer layers.
Add black beans for extra protein.
Make it spicier with diced jalapeños.
Leftovers slice beautifully and reheat well.
Nutrition
Calories: 268kcal | Carbohydrates: 51g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 842mg | Potassium: 496mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2075IU | Vitamin C: 76mg | Calcium: 115mg | Iron: 3mg
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