USDA Recipe for Schools | Plant-Based Enchilada Pie

Name: USDA Recipe for Schools | Plant-Based Enchilada Pie
Ingredients: 75 Corn Tortillas 6”; 1 pound; 10 cans Enchilada Sauce mild, red; 2 pounds; 10 cans Tomato puree; 2-3 quarts; Vegetable stock (adjusts thickness of the sauce); 1 cup; Chili powder; ¼ cup; Cumin, ground; Garlic, granulated; ½ cup; Oregano, leaves; 2 Tbsp; Cider vinegar; Vegetable Oil; 5 pounds; Onions, diced; Corn, thawed; Garlic, minced; 10 cans Black Beans low-sodium, drained/ rinsed; 6 pounds; Bell Peppers, diced; Zucchini, small dice; Cheddar Cheese; 2 bunches; Cilantro, washed and chopped

projectbread.org

This is a dish that goes by many names with even more variations. We’ve adapted this classic and bumped up the vegetables to make this a plant-based powerhouse of flavor.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at projectbread.org.

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