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Enchilada Lasagna

Barrington Goldson



Base Recipe

8x8 baking pan

1 package of whole wheat tortillas (use corn for gluten-free)

2 tbsp vegetable oil, for sautéing

½ large yellow onion, diced

4 cloves garlic, diced

1 tsp cumin

1 tbsp chili seasoning

2 (14 oz) cans diced tomatoes

1 tbsp agave nectar

1 (14 oz) can cooked red kidney beans, drained

1 (7 oz) can whole kernel corn, drained

Salt, to taste

Additional Flavorings (optional)

Use fire-roasted tomatoes, instead of regular

1 tsp oregano

2 tbsp chiles in adobo sauce, puréed or diced

Cilantro (garnish)

Ripe yellow plantain, for serving

Avocado, for serving


Dice your onion and garlic. Preheat a large sauce pot and add the vegetable oil. Add the onion, cumin and chili powder to the pot and sauté for a few minutes. Add the garlic and sauté until the onion and garlic are soft and slightly browned. Add the diced tomatoes, agave nectar, kidney beans, corn, oregano and chiles in adobo sauce. For the chiles in adobo sauce, buy a small can and puree in a blender or food processor. If these tools are unavailable, dice the chiles very fine and use that way. Place the lid on top of the pot but slightly crack it, turn the heat down to low and slowly simmer the sauce for about 30 minutes. Low and slow! Check the pot occasionally and stir to make sure the bottom is not burning. Once the sauce has thickened up, taste it to see if it needs any salt or additional spice. Preheat your oven to 375°F/190°C. Once the sauce is ready, take an 8x8 baking pan and add a layer of sauce to the bottom. Cut a tortilla in half and place on top with the straight edges against the walls. Add another layer of sauce and repeat with another tortilla, but this time put the flat edges where there was a gap below. Do this with a total of 3 tortillas and make sure that there is a generous amount of sauce on the top layer. Bake for about 30 minutes. If you find that your sauce has thickened too much and you’re worried about this drying out in the oven, cover with foil paper for half of the baking time. Garnish with cilantro. Serve with panfried plantains and fresh avocado.


Best advice your mom or grandma told you?

Be a man of integrity and remain true to who you are.

What hashtags do you use to find inspiration + food?

Ingredients you can’t live without?

Plantains, mangoes, medjool dates

What’s the fastest way to shift your mood?

Eating anything sweet and chewy.

Something we wouldn’t know about you?

I recently sold my recliner that was in my living room to make more space for my food photography setup.

So far, what has been your favorite highlight of your career?

I wrote and taught a six week class on plant-based nutrition and cooking at the largest hospital network in my area. It was the first of its kind. I’m doing more work with the hospital this year!

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