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.
That being said, I will admit to not doing a great job lately. They might go days without a vegetable before I notice, and then I definitely make an effort to urge (er, force) them to eat a few.
When it comes to veggies, I encourage them to eat a few bites and don’t push it past that. In my experience if they have to have a bite here or there, after a few tries it doesn’t end up seeming so bad.
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.
If you’re feeling really indulgent, I recommend slathering them in sour cream or Mexican crema and scooping them up with crisp tortilla chips!
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.
This recipe for stacked veggie enchiladas can be easily customized! Here are a few ideas to get you started:
- 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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This post was updated in April 2018 to include new photos and more accurate text.
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.