Grounded Chow

Enchilada Pie with Green Chili Queso

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In elementary school I had a friend who’s mom made the most coveted down and dirty taco pie, and any time I went to their house I hoped it was on the menu. This enchilada pie is a combination inspired by that delicious taste of childhood, combined with the flavor of the vegetable enchiladas I love these days.

Layers of savory enchilada sauce, tortillas, black beans, kale, roasted sweet potato, and a zippy green chili queso makes for the best of both worlds.

Prep & Assembly

  • 1. Make the enchilada sauce.
  • 2. Make the green chili Queso.
  • 3. Mix the filing ingredients.
  • 4. Prepare your assembly station.
  • 5. Start with a layer of enchilada sauce
  • 6. Add a tortilla on top.
  • 7. Brush the tortilla with more sauce.
  • 8. Add a layer of 1/2 the filling mixture.
  • 9. Pour a thick layer of Queso over the filling.
  • 10. Repeat steps 6-9.
  • 11. Top with 3rd tortilla and cover it in sauce.
  • 12. Add a sprinkle of cheese

You may end up with a little extra of both sauces, but I found it was nice to add to the top when reheating any leftovers. You could also use the leftovers for nachos, tacos, etc. If you can’t tell, I’m VERY proud of this Queso. It’s so good I could drink it straight.

If you try this recipe, let me know what you think by commenting below, or tagging me in your photos on Instagram, @groundedchow.

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Enchilada Pie with Green Chili Queso

Your favorite enchiladas in pie form. Layers of savory enchilada sauce, tortillas, black beans, kale, roasted sweet potato, and a zippy green chili Queso makes for the best of both worlds.
Course Main Course
Cuisine Mexican, Vegan
Keyword dairy free, enchiladas, queso, vegan
Servings 4 people

Ingredients

  • 3 8-inch flour tortillas
  • 1 15 oz can can black beans drained and rinsed
  • 1 medium Japanese sweet potato diced (about 2 and 1/4 cup)
  • 2 c curly kale chopped
  • 1/4 c Shredded vegan cheddar or Colby jack optional
  • 1 avocado mashed
  • 1/2 lime sliced
  • 2 T cilantro for garnish

Quick Enchilada Sauce

  • 14.5 oz can diced tomatoes
  • 1/4 c water
  • 1 chipotle pepper
  • 1 T chipotle pepper sauce
  • Salt
  • 2 T olive oil
  • 2 clove garlic
  • 1/4 tsp salt

Green Chili Nacho Queso

  • 1 c russet potato cubed (about 1 medium potato)
  • 1/2 c carrot diced (about 1 carrot)
  • 1/4 c raw cashews
  • 1/2 c water
  • 1/4 c nutritional yeast
  • 1/2 tsp tsp salt
  • 1 tsp yellow mustard
  • 4 oz can spicy green chilies divided in half

Instructions

  • Preheat oven to 425 degrees. Line a baking sheet with a silicon baking mat or parchment paper. Roast the sweet potato for 20-25 minutes, until tender.
  • Reduce oven to 350.
  • Meanwhile, make the cheese sauce. Put the potato and carrot cubes in a pot and fully cover with water. Boil for 10 minutes, until soft. Remove the carrot and potato pieces from the water with a sieve or colander, then add to your blender with the cashews, water, nutritional yeast, salt, yellow mustard, and half the green chillies. Blend until smooth and creamy. Add the remaining green chilies and pulse once or twice so they mix throughout.
  • Pour the cheese sauce into a bowl and rinse out the blender.
  • Make your enchilada sauce. Toss all the enchilada sauce ingredients in the blender and blend until smooth.
  • Make the filling. In a bowl mix together the roasted sweet potato, kale, and black beans.
  • Assemble the pie. Add a small layer of enchilada to the bottom of the pie pan. Add one tortilla, then top it with a little more enchilada sauce, coating it completely. Add half the filling, then dollops of nacho cheese. Repeat until all layers are done.
  • Top the pie with more enchilada sauce and a sprinkling of vegan cheese (if desired). Bake uncovered for 25 minutes.
  • Sprinkle the pie with cilantro, avocado, and serve with lime slices. Enjoy!