So tonight I had an epiphany. Why go through all the effort of making individual enchiladas when I can just layer those bitches like a lasagna.
So I thought about it and then I pulled out my large cheesecake pan and put a large flour tortilla in it and it was a perfect fit.
Like, it was meant to be.
And holy shit was this so much easier! And prettier.
- 2 cans red enchilada sauce
- 1 can black beans
- 1 lb ground beef (or soy crumbles)
- 1 lb shredded cheddar cheese
- 16 oz sour cream
- Extra large flour tortillas
- Small jar of salsa
- Taco seasoning
Brown ground beef (or soy crumbles). Add taco seasoning according to packet. Add in black beans and 1 can enchilada sauce. Set aside.
Spray a large Cheesecake (Springform) pan with your favorite non-stick spray. Place flour tortilla in the bottom. Add a few scoops of the meat/bean mixture and spread out evenly. Not too much, just enough to cover. Top with a layer of shredded cheese. Place a flour tortilla on top. Repeat until all the meat/bean mixture is gone. Place a flour tortilla on top of the last layer. Pour 1 can enchilada sauce over the entire “pie”. Sprinkle top with the rest of the cheese. Bake at 350 deg for 45 minutes. Let cool for 20 minutes. Using a butter knife, run along the side of the pan to help loosen any bits that may have stuck to the pan. Spread sour cream on top, then pour the salsa over sour cream. Remove side from the springform pan and cut like a piece of pie!