Stacked Vegetable Enchiladas – Two Peas & Their Pod

Roasted vegetables are my favorite. I make a pan every single week to eat and to use in recipes. I love using roasted veggies to make these Stacked Roasted Vegetable Enchiladas.

I love stacked enchiladas because they are easy to make. You just layer the roasted veggies, black beans, enchilada sauce, corn tortillas, and cheese in a pan. You don’t have do do any rolling and each layer is loaded with cheesy vegetable goodness.

The enchiladas are hearty and have incredible flavor. This is a family favorite meal and the leftovers are great too! You can even freeze the enchiladas. I recommend making a pan to eat for dinner and one for the freezer so you have dinner ready for another day.

Enchilada Ingredients

• Veggies– I use red bell pepper, zucchini, yellow squash, and onion! Feel free to use your favorite veggies.
• Olive oil– for roasting the veggies.
• Black beans– rinse and drain before using.
• Green chiles– make sure you buy mild green chiles!
• Spices– cumin, chili powder, and paprika
• Garlic– use fresh garlic!
• Jalapeño– remove the seeds before mincing!
• Cilantro– so fresh!
• Enchilada sauce– we like to use our homemade enchilada sauce, but store bought is fine too.
• Corn tortillas– we prefer corn tortillas, but flour will work. You might have to tear or cut the tortillas to fit in the pan evenly.
• Cheese– I like Monterey Jack cheese for this recipe, but you can use cheddar or a Mexican blend.

How to Make Stacked Vegetable Enchiladas

• Preheat the oven to 400 degrees F.
• Place the veggies on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast until the veggies are tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.
• Grease an 8×8-inch square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, green chilies, cumin, chili powder, garlic, paprika, jalapeño, and cilantro. Stir and season with salt and pepper.
• Spread ¼ cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut or tear the tortillas to make them fit. Top with ⅓ of the vegetable/bean mixture and ⅓ of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.
• Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling.
• Remove enchiladas from the oven and let cool for 10 minutes. Top with desired toppings and eat up!

What to Serve with Enchiladas

How to Store & Freeze

The leftover enchiladas will keep in the refrigerator in an airtight container for up to 4 days.

You can also freeze the enchiladas in a freezer container for up to 2 months. Thaw and reheat.

More Enchilada Recipes

Main Dishes

Stacked Roasted Vegetable Enchiladas

These easy stacked enchiladas are loaded with roasted veggies, black beans, and cheese! They are freeze friendly too!

• 1 red bell pepper, seeds removed and chopped
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 onion, chopped
• 1 tablespoon olive oil
• Kosher salt and black pepper, to taste
• 15 ounces black beans, rinsed and drained
• 4 oz mild green chiles
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika or smoked paprika
• 2 garlic cloves. minced
• 1 jalapeño, seeds removed and minced
• 1/3 cup chopped fresh cilantro
• 2 cups enchilada sauce
• 9 small corn tortillas
• 2 cups shredded Monterey Jack cheese or cheddar cheese
• Optional Toppings: cilantro, jalapeño slices, avocado, sliced green onions, sour cream

• Preheat the oven to 400 degrees F.

• Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 20 minutes or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.

• Grease an 8×8-inch square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, green chilies, cumin, chili powder, garlic, paprika, jalapeño, and cilantro. Stir and season with salt and pepper.

• Spread ¼ cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut or tear the tortillas to make them fit. Top with ⅓ of the vegetable/bean mixture and ⅓ of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.

• Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.

Calories: 376kcal, Carbohydrates: 48g, Protein: 21g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 34mg, Sodium: 978mg, Potassium: 642mg, Fiber: 12g, Sugar: 7g, Vitamin A: 1792IU, Vitamin C: 50mg, Calcium: 361mg, Iron: 4mg

Keywords enchiladdas, vegetarian

Have you tried this recipe?

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