I’m a big fan of potlucks especially on game day. Not only because I love getting together with friends but I love getting creative with a new plant based dish. This is the PERFECT potluck recipe. It is a crowd pleaser that holds up well while sitting out on the buffet table. I also like making this dish on a Sunday for leftovers during the week. I hope y’all enjoy.
Preheat oven to 375 degrees. Dice up the onion, garlic, green onions and bell pepper. Heat the olive oil in a large saute pan and add the yellow onion and garlic. Cook on medium until onions are translucent.
Add the bell pepper, cumin, green onions and hot sauce. After 5 min of cooking, turn up the heat and add the tomatoes, chilies, bouillon and cup of water. Cook down for 20 min on medium/heat heat for the liquid to reduce and favors to develop.
Drain and rinse the beans and corn then add, cooking for about 5 min. Taste and add salt and pepper to your liking.
Now it's time to layer. In a baking dish, pour about a 1/4 cup of enchilada sauce then cover the bottom of the dish with tortillas, edges overlapping. Pour more enchilada sauce on the top of the tortillas then sprinkle about 2 tbls of nutritional yeast. Add a layer of the bean mixture.
Repeat layering, 4 layers of tortillas total. The top layer should be tortillas, enchilada sauce, nutritional yeast. To finish off the masterpiece, top with the rest of the green onions and pumpkin seeds.
Bake covered with foil for 15 min and remove foil for last 5 min of cooking time. Serve with slices of avocado and chopped cilantro.