Stacked Roasted Vegetable Enchiladas
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.
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.
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.
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:)
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 cheeseDirections:
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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SaveIf you like these Stacked Roasted Vegetable Enchiladas, you might also like:
- Stacked Chicken Enchiladas from Use Real Butter
- Chipotle Pork Enchiladas from White on Rice Couple
- Three Cheese Enchiladas from Recipe Girl
- Buffalo Chicken Enchiladas from How Sweet It Is
Welcome to Two Peas and Their Pod. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. Join us in our culinary adventures-our kitchen is always open! 
Such a great go to, without the rolling and stuffing fuss… Love the idea for an easy dinner. My fav enchilada sauce is a lg can of whole tomatoes pureed then with 2 cloves minced garlic, a chopped onion, some cumin… Done.
Can’t believe it’s 10 days away!
LOVE stacked enchiladas! So easy and so yummy! You’re so smart to be doing freezer meals!
<3
This looks delicious and like an awesome freezer meal. You’ll definitely be happy you did it later
I can’t believe your due date is sooo soon! That’s so exciting
I love this idea! I always pick something else over enchiladas because it takes too much time to roll everything up. But this – this is pure genius. And I love all the veggies. Can’t wait to try this soon
Also can’t wait to meet this new baby 
These look really good Maria! I bet you can’t wait to meet your little guy.
yum, yum, and yum! Do you have blog posts lined up for the first 6 weeks?!
Really love the idea of stacking the enchiladas like this. The rolling is always so messy!
This looks so tasty! The colors are beautiful too. I just love freezer meals. Thanks for sharing!
Love roasted vegetables and the idea of layering the enchiladas. You are so organized, which is a good thing so you’ll have some yummy meals after baby comes – best wishes!
I love stacked enchiladas and the roasted vegetable filling sounds terrific!! Making and freezing meals ahead is a great idea for when the little pea arrives!
I have to try these stat!
Roasted veggies are the best – looks delicious! I can’t believe you only have 10 days left, so exciting!
I love these enchiladas. Love Mexican, Tex Mex food and in fact first had in it the States years ago when I got here first!
This looks delicious! Great comfort food meal.
I didn’t know you were pregnant! Congrats!
Freezer meals are the best! This recipe looks so yummy are versatile!
It must be Fall ’cause I’ve been roasting lots of veggies, too lately. They’re so delicious!!
) delivery and that momma and baby stay healthy!!
These are on my list and I love how they’re layered and not rolled.
Eagerly awaiting the news!
Prayers, Maria, for an easy, uneventful and quick (but not so quick that Josh needs to deliver
Ahhh, are you gonna change the name to Three Peas and their Pod?? Congrats. GREG
Two Peas replied: — September 16th, 2011 @ 9:46 am
Keeping the name the same:) We will just have another helper in the kitchen:) Thanks Greg!
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Making this tonight – can’t wait!!
This looks delicious and a much easier way of making enchies!
I love the idea of a stack enchilada!! Not sure why I’ve never tried them before, but I’m going to rectify that soon
Looks like pure comfort in a dish!
Love your blog. This recipe looks delish…on my “to-make” list. I know this is a food blog, but since you have such great style (hello to-die-for kitchen!), I’d love to see the nursery if you’ll share!
Two Peas replied: — September 16th, 2011 @ 9:45 am
Thanks! I will try to take some photos of the nursery soon:)
Love how healthy this is. Great idea to freeze it too. It looks so delicious.
OH MY! I could easily eat that entire pan (like scary easily)!
You were so smart to do that!
Can’t wait to meet the little pea!
I’ve seen two roasted veggie enchilada meals this week. I think its a sign. They look WONDERFU your last few days are as comfy as possible. I still remember those days like yesterday
Wow, this looks so good!
LOVE your site! Found you when a friend posted a link to the tortellini salad which I loved and now making these today and can’t wait. So glad I found your site! Thanks!
These turned out delicious! It was nice to have something different to do with all the garden veggies we have coming out our ears. Thanks for the yummy recipe and good luck with your last week or so!
Two Peas replied: — September 18th, 2011 @ 11:24 am
Thank you! Glad you enjoyed the enchiladas!
How many days now until your due date?? These look amazing! There perfect family meal
I managed to get one meal in the freezer before baby came. Both our patents and friends said they’d help out and bring us dinner but so far all we got was a batch of tuna salad. Haha! I wish I planned ahead and did more.
I can’t wait for your little pea to get here! We took family photos today and it was awesome. Remember those kicks, because you’ll soon forget what they felt like and take lots of pics of your belly, you’ll miss carrying him around in there. I wish I could have rubbed my belly one last time. Do it- you’ll be glad you did!
Take care Maria!
Two Peas replied: — September 19th, 2011 @ 9:38 am
Thanks Monica!
This falls into the “why didn’t I think of that?” category. I love corn tortillas but I hate trying to roll them. I don’t like softening them in oil and I haven’t found a reliable alternative. It never occurred to me to stack them up. Great idea and I can’t wait to try it.
I made these enchiladas for dinner last night and they are EXCELLENT!!! I did add some corn other than that i made it exactly the way the recipe says. Thank you for a great addition to my recipe box.
Two Peas replied: — September 21st, 2011 @ 3:26 pm
Corn is a great addition! Glad you liked the enchiladas!
Dana: if you wrap a stack of corn tortillas in some damp paper towels and microwave them then they will not break when you try to roll them. then you do not have to use all of the oil.
I just made this over the weekend and it is fabulous. I made one to cook and one for the freezer. I did make a couple of changes to one of them. I added black olives and some vegetarian refried beans. Delish! I will definitely keep this recipe in my rotation. Thanks so much!
Made these for dinner tonight in order to use up some garden summer squash. So tasty! I loved that the zucchini and squash were a bit disguised in so many other yummy flavors. Thanks for the great recipe. It’s a keeper for sure, great vegetarian option! Good luck with the baby! I have a 2 month old and freezer meals are the way to go!
Two Peas replied: — September 23rd, 2011 @ 10:26 am
Thanks and glad you enjoyed the enchiladas!
These look so good!! Great idea. I won’t feel so guilty eating the cheesy topping knowing they are stuffed with veggies
Best wishes on your last days of pregnancy!
Made this tonight and it was DELICIOUS!!!!
Two Peas replied: — September 26th, 2011 @ 9:11 am
Yay! Glad you enjoyed the stacked enchiladas!