Stacked Vegetable Enchiladas
These Stacked Vegetable Enchiladas are bursting with fresh veggies, zesty sauce, and melty cheese for a cozy, flavorful meal everyone will love!
Equipment
- Large Skillet
- Mixing Bowl
- Baking Dish
- Sharp Knife
- Cutting Board
- Measuring cups and spoons
Ingredients
- 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 ounces mild green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon paprika or smoked paprika
- 2 cloves garlic minced
- 1 jalapeño seeds removed and minced
- 0.33 cup chopped fresh cilantro
- 2 cups enchilada sauce
- 9 small corn tortillas
- 2 cups shredded Monterey Jack cheese or cheddar cheese
Instructions
Prepare the Vegetables
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion, red bell pepper, zucchini, and yellow squash. Sprinkle with kosher salt and black pepper. Sauté for about 5-7 minutes, or until the vegetables are tender.
Add the Beans and Spices
- 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.
Preheat the Oven
- Preheat your oven to 375°F (190°C) to ensure the enchiladas bake evenly and come out melted and bubbly.
Assemble the Enchiladas
- Pour a thin layer of enchilada sauce in the bottom of a baking dish. Take a corn tortilla, fill it with the vegetable mixture, and place it in the dish. Repeat stacking filled tortillas, adding more enchilada sauce and cheese between layers.
Top It Off
- Pour remaining enchilada sauce over the stacked tortillas and sprinkle generously with shredded cheese.
Bake to Perfection
- Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake an additional 10-15 minutes until cheese is melted and bubbly.
Garnish and Serve
- Remove from oven and let cool a few minutes. Garnish with cilantro, jalapeño slices, avocado, sliced green onions, or sour cream before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat enchiladas in a 350°F oven for 15-20 minutes or microwave individual servings for convenience.
- Feel free to swap vegetables seasonally for variety and freshness.
- Use corn tortillas for authentic flavor and better stacking.
- Cover with foil initially while baking to prevent cheese from burning.