Wednesday, November 10, 2010

Vegan MoFo: Enchilada Pie

I've been wanting to make this for weeks now. It's Susan V's Mexican Lasagna. I had a bottle of Trader Joe's enchilada sauce and a can of their authentic refried beans (both vegan) just burning a hole in my pantry!

Susan's recipes are great. They're usually pretty simple, quick, use basic ingredients, and are fairly healthy. I don't think I've ever had one of her recipes flop on me, which is sayin' something for low-fat, vegan cooking!

In the interest of not having a surplus, I halved the recipe and made in a pie pan instead of a 9x13. After all, can't have too many leftovers when there's so much more food-creation and blogging to do!

Other alterations include: used a can of diced tomatoes (drained) since tomato season is d-o-n-e.  Used whole onion, whole green bell pepper, and whole jalapeƱo for the halved recipe.


  1. Woah, I've never heard of enchilada pie before - it looks SO good!

  2. how cute - we both posted about enchiladas (or mexi-lasagna) today. i love the stacked version you've got here!