Two Peas and Their Pod

Stacked Roasted Vegetable Enchiladas

Stacked Roasted Vegetable Enchiladas on twopeasndtheirpod.com #recipe

I have ten days left until my due date. I am feeling great and really have no complaints. Ok, maybe a little back pain and a few too many trips to the bathroom, but really nothing major. The nursery is ready and my bag is packed, so we are just waiting for our little guy. I recently made a few meals to put in the freezer for when the baby comes. I am sure we will both be exhausted and not in the mood to cook once our little pea is here. One of my favorite freezer meals that I’ve made are these Stacked Roasted Vegetable Enchiladas.

Stacked Roasted Vegetable Enchiladas on twopeasndtheirpod.com

I’ve been on a roasted vegetable kick lately. I’ve made a few roasted veggie salads and now these enchiladas. For this recipe, I used red pepper, zucchini, yellow squash, and onion. I also mixed in black beans for protein and jalapeño, cilantro, and spices for flavor.

Stacked Roasted Vegetable Enchiladas on twopeasndtheirpod.com #recipe #vegetarian

I love stacked enchiladas because you don’t have to worry about the tortillas tearing. They are so easy to make. You just layer the enchilada sauce, corn tortillas, vegetable/bean mixture, and cheese. Each layer is loaded with cheesy vegetable goodness.

I top the enchiladas off with cheese and cover the pan with aluminum foil. Bake for 20 minutes and then remove the foil and bake for another 10 minutes or until the cheese is melted and the enchiladas are bubbling.

Stacked Roasted Vegetable Enchilada Recipe on twopeasndtheirpod.com #recipe

If you want to serve the enchiladas right away, let them sit for about 10 minutes and then cut into squares and serve. If you want to freeze the enchiladas, let them cool completely and then put them into a tupperware to freeze. I like to break them up into individual servings so we don’t have to eat the entire pan at once. Heat the enchiladas up in the microwave and you have a delicious meal in minutes. I also like to make Cilantro Lime Rice to serve with these enchiladas.

I am excited for our baby to come and I am also excited to get these Stacked Roasted Vegetable Enchiladas out of the freezer. Josh keeps asking if we can have the enchiladas for dinner, but I keep saying no. We have to wait for when the baby is here. Hopefully soon:)

Stacked Roasted Vegetable Enchilada Recipe on twopeasndtheirpod.com Easy to make and freezes well too!

Roasted Vegetable Stacked Enchiladas

Yield: Serves 5-6

Cook Time: About 30 minutes

Ingredients:

1 large red pepper, chopped, seeds removed
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 large onion, chopped
1 tablespoon olive oil
Salt and pepper
1 can black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
1 jalapeño, minced
1/2 cup chopped fresh cilantro
Salt and pepper, to taste
2 cups red enchilada sauce
9-10 small corn tortillas
2 cups shredded Monterey Jack cheese

Directions:

1. Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.

2. Grease an 8x8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeño, and cilantro. Stir and season with salt and pepper.

3. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.

4. Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.

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172 Responses to “Stacked Roasted Vegetable Enchiladas”

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  1. 1
    Erica — September 14, 2011 @ 3:35 am

    Haha- that is the problem with freezer meals- you have to wait to eat them!! These look awesome. Reminds me of mexican lasagna i made a while back-so good!

  2. 2
    Stephanie — September 14, 2011 @ 4:09 am

    This looks fantastic! Love the idea of stacked enchiladas! Great idea to freeze them in individual squares to pull out however many you need. Excited for your little one to arrive!

  3. 3
    Kathryn — September 14, 2011 @ 5:02 am

    What a good idea! I never would have thought of making stacked enchiladas but it makes so much sense. Good luck with your last few days!

  4. 4
    Averie @ Love Veggies and Yoga — September 14, 2011 @ 5:07 am

    Love the veggie enchilada action..and great photos of it.

    you are sooooo smart to have frozen meals waiting for you. I was never so hungry in all my life!! as I was the first few months of nursing. Seriously your appetite will be crazy and you will be tired…great thinking to have food on hand and ready in the freezer!

  5. 5
    Cate @ Girl Cooks World — September 14, 2011 @ 5:16 am

    Yum- those look great! I love how they’re healthier than standard enchiladas with all those veggies in there. And best of all, totally gluten-free! I’m totally on a roasted veggie kick lately too- I seriously make roasted ratatouille every couple of days :)

    Hope these last few days stay nice and comfortable for you- it sounds like you’ve been pretty lucky so far!

  6. 6
    Caroline @ chocolate and carrots — September 14, 2011 @ 5:58 am

    Wow…I can’t believe it’s almost here! I bet you are so VERY excited to meet the little one. :-) But, what a great idea for a freezer meal! Nothing like preparing ahead of time! :-)

  7. 7
    Katrina @ Warm Vanilla Sugar — September 14, 2011 @ 6:36 am

    Mmm these sound lovely! Yum.

  8. 8
    Jessica @ How Sweet — September 14, 2011 @ 6:36 am

    this is a fabulous freezer meal. love it!

  9. 9
    Fallon — September 14, 2011 @ 7:37 am

    Yum that actually sounds really good.. and so much easier then individually rolling each one up!!

    Good luck with the delivery, can’t wait to see some pictures!

  10. 10
    Natalie @ Cooking for My Kids — September 14, 2011 @ 7:52 am

    Those enchiladas look amazing, and I cannot wait to try them!

  11. 11
    Heather (Heather's Dish) — September 14, 2011 @ 7:55 am

    gah! i can’t believe it’s 10 days away and you’re still cooking up a storm with crazy delicious recipes. i can’t wait to hear how everything goes when the little guy comes!

  12. 12
    Kim in MD — September 14, 2011 @ 8:40 am

    I am so excited for you and Josh! I can say from experience that your life will be changed forever in the most amazing way-you will be in awe of your new little pea! The enchiladas look delicious. It’s so cute that Josh wants to eat them before your baby is born!

  13. 13
    brandi — September 14, 2011 @ 9:31 am

    10 days!!! so exciting :)

    these enchiladas will be so great to have on hand once the little pea is here!

  14. 14
    kelley — September 14, 2011 @ 9:37 am

    You are smart to fill the freezer with meals. I did the same with my boys and was so glad I did! These look great, I love roasted veggies too!

  15. 15
    sarah@spinach and spice — September 14, 2011 @ 9:51 am

    This is the perfect veg meal for a meat-loving family! Thanks so much for the recipe, definitely bookmarking for future reference!

  16. 16
    Emilie — September 14, 2011 @ 9:56 am

    Hi Maria-these look great! Do you make your own enchilada sauce, or is there a particular brand you prefer?

    • Two Peas replied: — September 14th, 2011 @ 10:03 am

      I was lazy and used Old El Paso red enchilada sauce.

  17. 17
    Melissa @ thefauxmartha — September 14, 2011 @ 10:18 am

    This looks so good! I made something similar a couple weeks ago, but mine wasn’t nearly as pretty as yours. My husband said it was a no go for the blog. Darn. Congrats on being so close to having your little guy in your hands!!

  18. 18
    Flavia — September 14, 2011 @ 10:19 am

    These look delicious, Maria. I’d have as hard time keeping them in the freezer too! I am so excited and happy for you and Josh. I hope I can meet your little pea the next time we see each other. Congratulations!

  19. 19
    Miss @ Miss in the Kitchen — September 14, 2011 @ 10:26 am

    Looks great! Wonderful fall meal.

  20. 20
    Deborah — September 14, 2011 @ 10:33 am

    These are so perfect for freezing!! They look delicious!!

  21. 21
    Lori — September 14, 2011 @ 10:45 am

    This is gorgeous! What a way to brighten a day, perfect for the start of fall around here.

  22. 22
    Feast on the Cheap — September 14, 2011 @ 10:48 am

    So exciting! I can’t believe you’re only 10 days away…and still cooking up a storm!

  23. 23
    Estela @ Weekly Bite — September 14, 2011 @ 10:55 am

    Looks delicious!! I love the idea of stacked enchiladas :)

  24. 24
    Elina (Russian Bites) — September 14, 2011 @ 11:05 am

    I am so bad with freezer meals – definitely saving this one. It’s like an enchilada lasagna. Love.
    Hope the baby comes soon. Glad to hear you’re feeling great and ready! :)

  25. 25
    Paula — September 14, 2011 @ 11:42 am

    This looks tasty! Anytime I can use up the extra zucchini and yellow squash from the garden and combine it with something Mexican is worth trying in my kitchen. Good luck with everything that’s coming up.

  26. 26
    Bev Weidner — September 14, 2011 @ 12:38 pm

    10. Days. Left.

    WEEE!!!

    And that stacky goodness has made me weak.

  27. 27
    Joanne — September 14, 2011 @ 1:27 pm

    I’m SOOO excited for you! And SOOO excited for me cause I am SOOOO making these this week!

  28. 28
    aida mollenkamp — September 14, 2011 @ 2:15 pm

    Wow, just 10 days? That’s so soon! I love that you’re such a planner and already have the freezer stocked with delicious items like this enchilada stack!

  29. 29
    Kari — September 14, 2011 @ 2:18 pm

    Definitely a good idea to fill your freezer before baby! Hope you continue to feel well. I’d love to hear of any other meals that you’ve found freeze well – thanks!

  30. 30
    Tali Simon @ More Quiche, Please — September 14, 2011 @ 2:55 pm

    Although I really prefer to make our meals fresh, I definitely see the value in keeping a few go-to items in the freezer. I’ve taken to freezing a batch of challah loaves and a pot of soup, frozen in containers that hold two servings each. When it’s something that freezes well, it can make all the difference on a hectic day.

  31. 31
    Koko @ Koko Likes — September 14, 2011 @ 3:29 pm

    These look amazing and so easy, cannot wait to try them at home!

  32. 32
    Heather I. — September 14, 2011 @ 3:53 pm

    What a smart idea, I wish I would’ve done that when my little girl was born! Roasted veggies are yummy, maybe I can get my husband to eat more with this recipe :)

  33. 33
    HeatherChristo — September 14, 2011 @ 3:54 pm

    What a good idea!! Amazing for squeezing in my veggies!

  34. 34
    Molly Chester — September 14, 2011 @ 4:27 pm

    Great idea! Very inspiring…

  35. 35

    This looks perfect! So smart of you to make freezer meals for when your little guy shows up. They’ll be very helpful + tasty!

  36. 36
    Kristen — September 14, 2011 @ 4:59 pm

    Delicious, as always! I always love Mexican food!

  37. 37
    natalie (the sweets life) — September 14, 2011 @ 5:05 pm

    I have a stacked enchiladas recipe that I got from Perry’s Plate and it is one of my all-time favorite meals! This looks great!

  38. 38
    Dmarie — September 14, 2011 @ 6:26 pm

    ooh, thanks for this! hope to make it soon!

  39. 39
    Becky at Vintage Mixer — September 14, 2011 @ 7:07 pm

    I made a similar recipe earlier this year but it was impossible to photograph. Props to you friend :)

  40. 40
    Aggie — September 14, 2011 @ 7:33 pm

    10 days!!! Yay!! Ok, so these are seriously looking delicious, baby or not, I’m making them. You are so smart to put some meals in the freezer. I was never good about that.

    I can totally hear Josh saying let’s eat them now. :)

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