Vegetarian Flax Tortilla Enchilada Pie

  • 3 Ezekiel 4:9 Sprouted Whole Grain Flax Tortillas
  • 1/3+1/2 cup vegan cheddar cheese, shredded
  • 9 oz Soyrizo or other vegan chorizo
  • 1 cup frozen corn
  • 15 oz can of black beans, drained
  • 1 cup diced red and green bell peppers
  • 3/4 cup enchilada sauce, divided
  • 1 cup of diced onion
  • 1 tsp jalapeno, chopped
  • 1 tsp garlic, minced
  • 1 tbs coconut oil
  • 1/2 tsp salt
  • 1/3 tsp black pepper

For the Cilantro Lime Crema:

  • 1/2 cup vegan sour cream
  • 1/2 tsp lime juice
  • 1/2 tsp lime zest
  • 1 tsp cilantro, finely chopped
  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Using a sauté pan over medium-high heat, add 1 tbs coconut oil and sauté 1 cup of diced onion for 2-3 minutes until translucent. Add 1 cup of diced red and green bell peppers, sauteing for an additional few minutes.
  3. Add 1 tsp chopped jalapeno, 1 cup of frozen corn, 1 tsp minced garlic, and 9 oz of vegan soyrizo, cooking down until soyrizo gets crispy and veggies are cooked through.
  4. Mix in 1/2 tsp salt and 1/3 tsp pepper before adding a 15 oz can of drained black beans. Mix, take off the heat, and set the mixture aside.
  5. Grab a cast-iron skillet and add a layer of enchilada sauce to coat the bottom, about 1/4 cup. Layer the first Ezekiel 4:9 Flax Tortilla, then a spoonful of the soyrizo veggie mixture, and 1/3 cup vegan cheddar cheese. Top with the next tortilla and an additional 1/4 cup enchilada sauce, spoonful of soyrizo veggie mixture, and another tortilla. Top the final tortilla with 1/4 cup enchilada sauce and 1/2 cup vegan cheddar cheese.
  6. Bake for 25 minutes. Let cool for a minimum of 20 minutes before slicing into enchilada pie.

For the Cilantro Lime Crema:

  1. Using a medium-sized bowl, combine 1/2 cup vegan sour cream, 1 tsp lime juice, 1/2 tsp lime zest, 1 tsp finely chopped cilantro, and stir.
  2. Refrigerate until time to serve.

To Serve:

  1. Drizzle with cilantro lime crema before serving. Slice and enjoy!