Uploaded February 2026 | Updated September 2026, 2 weeks ago
Enchilada Lasagna:
6 small flour tortillas
1 small onion, diced
1 red pepper, diced
4-5 white mushrooms
1 cup kale
1 can black beans, drained and rinsed
2 cups cheddar cheese, shredded
Sauce:
3 T oil
3 T flour
2 t chili powder
3/4 t cumin
1/2 t garlic powder
1/4 t oregano
1/2 t salt
1-1/2 c chicken broth or water
To prepare sauce, combine flour and five seasonings in small bowl and combine well, then
set aside. Heat oil in small saucepan. Add flour mixture and cook for one minute. Add cold
broth or water, 1/2 cup at a time, stirring constantly until all lumps are gone. Once all liquid
is added, stir frequently until it thickens, about 5 minutes. If it’s too thick, add more broth or
water. Once it thickens, set aside.
Cook the onion, pepper, mushrooms and kale until soft and cooked through. Set aside.
Lay out the six tortillas and divide beans equally then smash them onto each tortilla. Divide
the pepper mixture equally among the tortillas.
To assemble: Pour 1-2 tablespoons of the sauce on the bottom of a 8x11baking dish (enough
to cover the dish). Lay two tortillas side by side. Add some cheese to each. Layer a second
tortilla over the first ones and add cheese. Pour about half the remaining sauce over the two
tortillas. Add the third layer (tortilla) and add cheese then top with remaining sauce.
Sprinkle with a little cheese. Cover loosely with tinfoil and bake at 350 until heated through
(20-30 minutes). Serve immediately with sour cream and hot sauce if preferred.
This recipe can be amended to add your favorite cooked meat, such as steak, burger, pork, or
chicken.
Enchilada Lasagna:
6 small flour tortillas
1 small onion, diced
1 red pepper, diced
4-5 white mushrooms
1 cup kale
1 can black beans, drained and rinsed
2 cups cheddar cheese, shredded
Sauce:
3 T oil
3 T flour
2 t chili powder
3/4 t cumin
1/2 t garlic powder
1/4 t oregano
1/2 t salt
1-1/2 c chicken broth or water
To prepare sauce, combine flour and five seasonings in small bowl and combine well, then
set aside. Heat oil in small saucepan. Add flour mixture and cook for one minute. Add cold
broth or water, 1/2 cup at a time, stirring constantly until all lumps are gone. Once all liquid
is added, stir frequently until it thickens, about 5 minutes. If it’s too thick, add more broth or
water. Once it thickens, set aside.
Cook the onion, pepper, mushrooms and kale until soft and cooked through. Set aside.
Lay out the six tortillas and divide beans equally then smash them onto each tortilla. Divide
the pepper mixture equally among the tortillas.
To assemble: Pour 1-2 tablespoons of the sauce on the bottom of a 8x11baking dish (enough
to cover the dish). Lay two tortillas side by side. Add some cheese to each. Layer a second
tortilla over the first ones and add cheese. Pour about half the remaining sauce over the two
tortillas. Add the third layer (tortilla) and add cheese then top with remaining sauce.
Sprinkle with a little cheese. Cover loosely with tinfoil and bake at 350 until heated through
(20-30 minutes). Serve immediately with sour cream and hot sauce if preferred.
This recipe can be amended to add your favorite cooked meat, such as steak, burger, pork, or
chicken.
