Stacked Veggie Enchiladas are an easy way to enjoy this vegetarian favorite!
I was a very picky eater when I was a kid.
I can remember walking around my front yard eating a hot dog bun slathered in ketchup and calling it lunch. Condiments, white bread, and I were the best of friends. How I managed to grow up healthy with half a brain is beyond me. It kind of makes one wonder if good nutrition is worth anything at all. Still, I’m a believer and make every effort to serve my kids well balanced meals.
While Lola is definitely the pickiest of the bunch, Cas is quickly reaching an age where he wants to be just like his big sister. If she says “Yuck,” so does he. Their demands for pasta and peanut butter sandwiches are growing old, and i just want them to eat some vegetables already. Of course I’m familiar with hiding vegetables in foods they already love, but I also want them to know that they can enjoy healthy foods in their most recognizable forms.
These enchiladas are hit or miss for the kids, but always win in my book. Stacking the tortillas takes all the work out of rolling traditional enchiladas. They’re full of beans for a protein punch. The soft cooked vegetables add a rich heartiness. Good-quality enchilada sauce is the key to bringing it all together.
I’m obsessed with fire roasted diced green chiles. They add just enough flavor to make me happy but aren’t painfully spicy so my husband and kids will still eat them. That is if they’re eating anything at all. How do you deal with picky eaters?
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Stacked Veggie Enchiladas require no rolling and no meat!
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 4 ounce can mild diced green chiles
- 1 15 ounce can black beans, rinsed and drained
- 1 15 ounce can pinto beans, rinsed and drained
- 1/4 cup cilantro, finely chopped
- Coarse kosher salt
- 2 10 ounce cans red or green enchilada sauce
- 12 corn tortillas
- 2 cups Monterey Jack cheese
- Sour cream (optional)
- Lime juice (optional)
- Tortilla Chips (optional)
Preheat the oven to 375ºF. Coat a 9x13 baking dish with cooking spray. Set aside.
In a medium skillet, heat olive oil over medium heat. Add onions, red pepper, and green pepper. Cook, stirring occasionally, until softened, 7-10 minutes. Stir in green chiles, black beans, and pinto beans and cook until heated through. Remove from heat and add the cilantro and salt to taste.
Pour a small amount of enchilada sauce in the bottom of the prepared baking dish and spread evenly. Top with 6 of the corn tortillas and half the bean mixture. Add half the cheese and pour half the remaining enchilada sauce over the top. Top with the remaining tortillas and bean mixture. Pour the remaining enchilada sauce evenly over the top and finish with the remaining cheese.
Bake, uncovered, until bubbly and just beginning to brown, 20-25 minutes. Serve with sour cream, lime juice, and tortilla chips if desired.