Two Peas and Their Pod

Stacked Roasted Vegetable Enchiladas

Stacked Roasted Vegetable Enchiladas on #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 Enchilada Recipe on These enchiladas are easy to make and freeze well too! Our favorite!

Stacked Roasted Vegetable Enchiladas on

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 #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 #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 Easy to make and freezes well too!

Stacked Roasted Vegetable Enchiladas

Yield: Serves 5-6

Cook Time: About 30 minutes

These easy enchiladas are loaded with roasted veggies, black beans, and cheese! They freeze well too!


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


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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193 Responses to “Stacked Roasted Vegetable Enchiladas”

  1. Jennifer — September 21, 2011 @ 3:07 pm

    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.

  2. Two Peas — September 21, 2011 @ 3:26 pm

    Corn is a great addition! Glad you liked the enchiladas!

  3. Athena R — September 22, 2011 @ 2:36 pm

    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!

  4. Maren — September 23, 2011 @ 1:25 am

    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!

  5. Two Peas — September 23, 2011 @ 10:26 am

    Thanks and glad you enjoyed the enchiladas!

  6. Lauren@LittleYellowKitchen — September 24, 2011 @ 4:24 pm

    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!

  7. Kelly Belt — September 26, 2011 @ 5:06 am

    Made this tonight and it was DELICIOUS!!!!

  8. Tabitha — September 26, 2011 @ 8:50 am

    I made these for my family last night and we loved them! Like another poster, I added corn and since my local store didn’t have yellow squash I used acorn squash instead. They were incredibly filling and satisfying. I’m looking forward to the leftovers for lunch today!

    Thank you so much for this – it will go on regular rotation in our house.

    And all the best to you and the soon-to-arrive baby. I am the mom of two boys under 5 and it has been the biggest blessing in my life. The most exhausting, but the biggest :-)

  9. Two Peas — September 26, 2011 @ 9:11 am

    Glad you liked the enchiladas and thanks for the well wishes!

  10. Two Peas — September 26, 2011 @ 9:11 am

    Yay! Glad you enjoyed the stacked enchiladas!

  11. Liz — September 26, 2011 @ 2:19 pm

    These were so good!!! Thanks for the recipe!

  12. Heather — September 27, 2011 @ 12:34 pm

    I made these last night but I was the loser who couldn’t follow directions – I had chicken but not veggies, so I made it with shredded chicken in place of the squash & zucchini, and I didnt have cilantro (but I LOVE cilantro so that would have been yummy)… everything else was the same. They were VERY good & I would make them again!

  13. Becky @ The Mixing Bowl Diary — September 29, 2011 @ 5:08 pm

    Y.E.S Please….

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  15. mjskit — October 17, 2011 @ 9:58 am

    These are my kind of enchiladas! Look delicious!

  16. Hannah — October 30, 2011 @ 9:31 pm

    I just made this for dinner tonight! Absolutely delicious – thanks for the great recipe!

  17. Hannah — October 30, 2011 @ 9:37 pm

    Just made these for dinner tonight…absolutely delicious! I will definitely make them again, thanks for the great recipe!

  18. Estelle — October 30, 2011 @ 10:57 pm

    I made these enchiladas tonight, no changes whatsoever from the recipe and my husband and I just loved them! They were very refreshing andso easy to make….I am one day overdue with our first baby but unfortunately, no more space in the freezer so we will be eating them this week…maybe a nice dinner just before going to the hospital!
    I have discovered your blog recently, love it! And your baby looks really cute!
    Keep on posting some great recipes!!

  19. Two Peas — October 31, 2011 @ 12:13 am

    Congrats and best wishes! Glad you liked the enchiladas!

  20. Two Peas — October 31, 2011 @ 12:14 am

    You are very welcome!

  21. Ivette — November 28, 2011 @ 5:32 pm

    I am mexican and enchiladas is one of my favorites mexican dishes!! This is a such a good idea!! like lasaña!! wowww I love it!! I always use tomatillo sauce, Definetelly I am gonna try it!!

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  24. Ashleigh Wyatt — December 7, 2011 @ 6:28 pm

    I made this and it was delish!! Thanks for the great recipe!!! It would even be good with some roasted pulled chicken in it!

  25. Two Peas — December 7, 2011 @ 7:53 pm

    Glad you liked the enchiladas!

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  31. Fátima López — January 9, 2012 @ 1:58 pm

    I loved the recipe, except that it seems more like a “pastel azteca” (aztec cake) than enchiladas.

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  33. Josh — January 31, 2012 @ 2:21 pm

    Made these with eggplant instead of squash, came out amazing!

  34. Two Peas — January 31, 2012 @ 2:31 pm

    Great idea to use eggplant!

  35. Maria — February 7, 2012 @ 1:32 pm

    I made this over Superbowl weekend and it was even easier than I thought it would be and very yummy! I didn’t end up freezing mine, but I made it about a day before I was ready to cook it and it held up great in the fridge. It was a big hit and I can see this as becoming a go-to meal. Thanks for the great recipe!

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  40. Molly Carpenter — May 8, 2012 @ 2:13 pm


    Have you ever roasted the veggies a day or two in advance and then assembled/cooked these? They sound delicious!


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