Stacked Vegetable Enchiladas

Packed with flavor and fresh ingredients, these Stacked Vegetable Enchiladas are a delightful twist on a classic dish. They are perfect for a cozy weeknight dinner or an impressive meal for guests. The layers of colorful vegetables, coupled with a zesty enchilada sauce and melted cheese, create an irresistible combination that will have everyone coming back for seconds. Let’s dive into this delicious recipe that is as fun to make as it is to eat!

Why This Recipe Is Reliable

This recipe for Stacked Vegetable Enchiladas is not only simple but also versatile. It allows you to utilize seasonal vegetables while ensuring that every bite is bursting with flavor. The combination of spices enhances the natural sweetness of the vegetables, making this dish a guaranteed hit at your dinner table. Plus, the stacking method simplifies the assembly process, saving you time in the kitchen. Get ready to impress your family and friends with this beautiful, hearty dish!

Ingredient Rundown

• 1 red bell pepper, seeds removed and chopped – Adds sweetness and vibrant color.
• 1 zucchini, chopped – Provides a nice texture and mild flavor.
• 1 yellow squash, chopped – Complements the zucchini with its slightly sweet taste.
• 1 onion, chopped – Brings depth of flavor and aroma.
• 1 tablespoon olive oil – Essential for sautéing the vegetables.
• Kosher salt and black pepper, to taste – Enhances the flavors.
• 15 ounces black beans, rinsed and drained – Adds protein and fiber.
• 4 ounces mild green chiles – Introduces a subtle heat and flavor.
• 1 teaspoon ground cumin – Adds a warm, earthy flavor.
• 1 teaspoon chili powder – Brings a little kick to the dish.
• 1/2 teaspoon paprika or smoked paprika – Adds color and smokiness.
• 2 garlic cloves, minced – Infuses the dish with aromatic goodness.
• 1 jalapeño, seeds removed and minced – For those who love a bit of spice.
• 1/3 cup chopped fresh cilantro – Brightens and lifts the flavors.
• 2 cups enchilada sauce – The star of the dish, providing moisture and flavor.
• 9 small corn tortillas – The base for our stacked creation.
• 2 cups shredded Monterey Jack cheese or cheddar cheese – Melts beautifully and adds creaminess.

Optional Toppings: cilantro, jalapeño slices, avocado, sliced green onions, sour cream.

Gear Checklist

• Large skillet – For sautéing the vegetables.
• Mixing bowl – To combine the filling ingredients.
• Baking dish – To layer and bake the enchiladas.
• Sharp knife – For chopping veggies.
• Cutting board – A must-have for any prep work.
• Measuring cups and spoons – For accurate measurements.

Build Stacked Vegetable Enchiladas Step by Step

Step 1: Prepare the Vegetables

Start by heating the olive oil in a large skillet over medium heat. Add the chopped onion, red bell pepper, zucchini, and yellow squash. Sprinkle with a bit of kosher salt and black pepper. Sauté for about 5-7 minutes, or until the vegetables are tender.

Step 2: Add the Beans and Spices

Once the vegetables are cooked, stir in the black beans, green chiles, minced garlic, jalapeño, cumin, chili powder, paprika, and fresh cilantro. Cook for an additional 2-3 minutes, allowing the spices to bloom and flavors to meld together.

Step 3: Preheat the Oven

While the filling is cooking, preheat your oven to 375°F (190°C). This ensures that the enchiladas will bake evenly and come out perfectly melted and bubbly.

Step 4: Assemble the Enchiladas

In a baking dish, pour a thin layer of enchilada sauce at the bottom. Take a corn tortilla, fill it with the vegetable mixture, and place it in the dish. Repeat this process, stacking the filled tortillas one on top of the other, adding more enchilada sauce and cheese in between layers.

Step 5: Top It Off

Once all the tortillas are stacked, pour the remaining enchilada sauce over the top and sprinkle generously with shredded cheese.

Step 6: Bake to Perfection

Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Step 7: Garnish and Serve

Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with your choice of cilantro, jalapeño slices, avocado, sliced green onions, or a dollop of sour cream before serving.

Spring to Winter: Ideas

• In the spring, swap in fresh asparagus and peas for a lighter filling.
• In summer, add fresh corn kernels and diced tomatoes for a burst of freshness.
• For fall, incorporate roasted butternut squash and kale for a seasonal twist.
• In winter, consider using hearty root vegetables like sweet potatoes and carrots.

Don’t Do This

• Don’t skip the sautéing step; it enhances the flavors of the vegetables.
• Avoid overloading the tortillas with filling; this can make them difficult to stack.
• Don’t forget to cover the dish with foil initially to prevent the cheese from burning.
• Do not use flour tortillas; corn tortillas provide the authentic flavor and texture.

Storage & Reheat Guide

These Stacked Vegetable Enchiladas make for excellent leftovers! Store any uneaten portions in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also microwave individual servings for quicker reheating. If the enchiladas seem dry, drizzle a little extra enchilada sauce on top before reheating.

Frequently Asked Questions

Can I make these enchiladas ahead of time?

Absolutely! You can assemble the enchiladas and store them in the refrigerator for up to 24 hours before baking. Just cover them tightly with foil to keep them fresh.

Can I use different types of cheese?

Yes, feel free to use any cheese you like! Queso fresco, pepper jack, or a vegan cheese alternative work wonderfully too.

What can I serve with these enchiladas?

These enchiladas pair perfectly with a fresh salad, Mexican rice, or refried beans. You can also serve them with a side of guacamole for an extra treat!

Are there any variations I can try?

Definitely! You can add cooked chicken or beef for added protein, or switch up the spices to suit your taste preferences. Experimenting with different vegetables is also a great way to make this dish your own!

Quick Weeknight Wins

• Easy Chickpea Curry – A quick and flavorful meal.
• Creamy Tomato Basil Pasta – Comfort food in under 30 minutes.
• Vegan Buddha Bowl – Nutritious and customizable.
• One-Pan Vegetable Stir Fry – Quick and easy clean-up!

Next Steps

Now that you have the complete guide to creating mouthwatering Stacked Vegetable Enchiladas, it’s time to gather your ingredients and get cooking! Don’t be afraid to get creative with your toppings and fillings. Invite some friends over for a fun dinner night, or enjoy a cozy meal at home. Each bite will be a celebration of flavors that you will want to recreate again and again. Happy cooking!