Stacked Vegetable Enchiladas

If you’re looking for a cozy, comforting meal that’s packed with flavor, look no further than these Stacked Vegetable Enchiladas. This festive dish is not only vibrant and colorful, but it’s also brimming with fresh vegetables, hearty beans, and melty cheese. Perfect for a family dinner or a gathering with friends, these enchiladas are sure to please everyone at the table. The best part? They come together in no time and are as fun to make as they are to eat!

Why It Works Every Time

What sets these Stacked Vegetable Enchiladas apart from the rest? It’s all about layering flavors and textures! By stacking the tortillas and filling them generously with a mix of sautéed veggies, beans, and spices, each bite is a delightful experience. The addition of enchilada sauce not only enhances the taste but keeps the tortillas soft and flavorful. Whether you’re a seasoned cook or a culinary novice, this recipe guarantees a delicious outcome every time.

Ingredient Rundown

• 1 red bell pepper – Adds sweetness and crunch.
• 1 zucchini – Offers a mild flavor and great texture.
• 1 yellow squash – Complements the zucchini perfectly.
• 1 onion – Brings depth and aromatic flavor.
• 1 tablespoon olive oil – For sautéing the vegetables.
• Kosher salt and black pepper – To enhance the flavors.
• 15 ounces black beans – Provides protein and heartiness.
• 4 ounces mild green chiles – Adds a subtle kick.
• 1 teaspoon ground cumin – Essential for that classic enchilada flavor.
• 1 teaspoon chili powder – For an extra depth of flavor.
• 1/2 teaspoon paprika or smoked paprika – Adds a lovely color and warmth.
• 2 garlic cloves, minced – For a fragrant base.
• 1 jalapeño, seeds removed and minced – If you like heat, this will do the trick!
• 1/3 cup chopped fresh cilantro – For a fresh, herbaceous kick.
• 2 cups enchilada sauce – The flavorful sauce that ties it all together.
• 9 small corn tortillas – The foundation of our stacked creation.
• 2 cups shredded Monterey Jack cheese or cheddar cheese – For that gooey, melty goodness.
• Optional Toppings: cilantro, jalapeño slices, avocado, sliced green onions, sour cream.

What You’ll Need (Gear)

• Large skillet – For sautéing the vegetables.
• 9×13 inch baking dish – To layer and bake the enchiladas.
• Wooden spoon or spatula – For stirring.
• Measuring cups and spoons – To ensure accurate measurements.
• Knife and cutting board – For chopping your veggies.
• Aluminum foil – To cover the dish while baking, if needed.

Stacked Vegetable Enchiladas: From Prep to Plate

Step 1: Prepare the Vegetables

Start by washing and chopping your vegetables. Dice the red bell pepper, zucchini, yellow squash, and onion into bite-sized pieces. Mince the garlic and jalapeño. Set the vegetables aside.

Step 2: Sauté the Filling

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Then, add the red bell pepper, zucchini, and yellow squash. Season with kosher salt and black pepper to taste. Sauté until the vegetables are tender, around 5-7 minutes.

Step 3: Add the Beans and Spices

Stir in the minced garlic and jalapeño, cooking for another minute until fragrant. Add the black beans, green chiles, cumin, chili powder, and paprika. Mix until everything is well combined and heated through. Remove from heat and fold in the chopped cilantro.

Step 4: Assemble the Enchiladas

Preheat your oven to 350°F (175°C). In your baking dish, spread a thin layer of enchilada sauce on the bottom. Take a corn tortilla and spoon a generous amount of the vegetable mixture in the center. Top with a sprinkle of cheese. Fold the tortilla over and place it seam-side down in the dish. Repeat with the remaining tortillas, stacking them in the dish.

Step 5: Top with Sauce and Cheese

Once all the tortillas are stacked, pour the remaining enchilada sauce over the top, ensuring they are well covered. Sprinkle the remaining cheese over the sauce.

Step 6: Bake to Perfection

Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for about 20 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Step 7: Serve and Enjoy

Remove from the oven and let the enchiladas cool for a few minutes. Top with your choice of optional toppings like fresh cilantro, sliced jalapeños, avocado, green onions, or a dollop of sour cream. Slice and serve warm, and enjoy the vibrant flavors of your Stacked Vegetable Enchiladas!

Better-for-You Options

• Whole Wheat Tortillas: Swap corn tortillas for whole wheat for added fiber.
• Low-Fat Cheese: Use low-fat Monterey Jack or cheddar to reduce calories.
• Extra Veggies: Feel free to add more vegetables like spinach or mushrooms for added nutrition.
• Spice it Up: Use spicy green chiles or a spicier cheese for an extra kick.

Testing Timeline

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6-8 servings

Cooling, Storing & Rewarming

Once your Stacked Vegetable Enchiladas have cooled to room temperature, you can store them in an airtight container in the refrigerator for up to 3 days. They also freeze beautifully! To freeze, wrap individual portions in plastic wrap and then place them in a freezer-safe container. When you’re ready to eat, thaw overnight in the fridge and reheat in the oven at 350°F (175°C) until warmed through.

Troubleshooting Q&A

Can I use different types of beans?

Absolutely! Feel free to substitute black beans with pinto beans, kidney beans, or even lentils for a different flavor and texture.

What if I don’t have enchilada sauce?

You can make a quick homemade enchilada sauce using tomato sauce, chili powder, cumin, and garlic. Just simmer the ingredients together for about 10 minutes until thickened.

How can I make this dish spicier?

To amp up the heat, use hot green chiles, add more jalapeños, or sprinkle some crushed red pepper flakes on top before serving.

Can I make these ahead of time?

Yes! You can prepare the enchiladas in advance and store them in the refrigerator. Just cover them well and bake them when you’re ready to serve.

More Recipes You’ll Love

• Vegetarian Black Bean Tacos
• Sweet Potato and Black Bean Chili
• Zucchini and Corn Fritters
• Stuffed Bell Peppers with Quinoa

Serve & Enjoy

These Stacked Vegetable Enchiladas are the ultimate comfort food that can easily be tailored to fit your taste preferences. The vibrant medley of vegetables, coupled with the rich enchilada sauce and gooey cheese, makes each bite a delight. Whether you’re serving them for a casual weeknight meal or a festive gathering, you’ll be met with smiles and satisfied appetites. Gather your loved ones around the table, dig in, and relish the deliciousness of your homemade enchiladas. Enjoy every flavorful layer!