Veggie Stacked Enchiladas are an easy way to enjoy this vegetarian favorite! These meatless enchiladas are loaded with vegetables, beans, and cheese, no rolling required.
Veggie stacked enchiladas are about to make your life 43% easier.
Why stacked enchiladas?
The biggest problem with making enchiladas is rolling the darn things. Corn tortillas always seem to split if you don’t handle them properly.
I don’t have the patience for that, so I’m stacking my enchiladas with beans, veggies, and cheese, for the best meatless enchilada experience in a fraction of the time.
What’s in veggie enchiladas?
Two types of beans make this main dish high protein. 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.
Let’s not forget there’s a healthy dose of cheese in this recipe! Cheese brings everything together and is simply the best.
If you’re feeling really indulgent, I recommend slathering them in sour cream or Mexican crema and scooping them up with crisp tortilla chips!
Also highly recommended is a squeeze of fresh lime juice, a few slices of avocado, and an extra sprinkling of chopped cilantro. If you’re adding mango salsa, we might be best friends.
Tips for customizing
- Use one can of beans, or double up on the black or pinto if you prefer one over the other
- As mentioned in the recipe you can use red or green enchilada sauce
- Check your enchilada sauce to keep this gluten-free, or leave off the cheese (or use vegan) to make it vegan
- Use flour tortillas for a totally different texture
- Experiment with whatever veggies you have on hand such as zucchini, broccoli, or carrot
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If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Stacked Veggie Enchiladas
- 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
- ¼ 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 9×13 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.