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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205 Responses to “Stacked Roasted Vegetable Enchiladas”

  1. 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 :-)

    • Two Peas replied: — September 26th, 2011 @ 9:11 am

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

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

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

  3. 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!

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

    Y.E.S Please….

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

    These are my kind of enchiladas! Look delicious!

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

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

  8. 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!

    • Two Peas replied: — October 31st, 2011 @ 12:14 am

      You are very welcome!

  9. 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!!

    • Two Peas replied: — October 31st, 2011 @ 12:13 am

      Congrats and best wishes! Glad you liked the enchiladas!

  10. 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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  13. 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!

    • Two Peas replied: — December 7th, 2011 @ 7:53 pm

      Glad you liked the enchiladas!

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

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

    • Two Peas replied: — January 31st, 2012 @ 2:31 pm

      Great idea to use eggplant!

  22. 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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  27. 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!


    • Two Peas replied: — May 8th, 2012 @ 2:21 pm

      Yes, you can roast the veggies in advance! Enjoy!

  28. Amanda — June 7, 2012 @ 12:46 am

    I added 2 cups cooked rice, a can of corn, and minus the hot pepper. Came out SO good Yum probably because of the rice it was enough for 2 8X8 trays so I have one in the freezer for a dinner in a few weeks.

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  30. Kristen — August 3, 2012 @ 11:16 pm

    Made these tonight and they were great! I also added roasted potatoes because, well, I love potatoes. =) I roasted them in Chipotle Seasoning (Mrs. Dash brand). Next time, I’ll probably add roasted corn. Thanks, this is a nice veggie substitute to my old favorite chicken enchiladas.

  31. Love this layered shortcut for enchiladas. Never thought to make extra and freeze it, though. Thanks for that tip. I do something similar using fresh corn and zucchini called Lazy Girls Enchiladas

  32. Kristen — August 8, 2012 @ 8:28 pm

    Since becoming vegetarian, I wasn’t sure how to replace the stacked chicken enchiladas I grew up loving. This is such a perfect substitute and dare I say, the veggies are even better than the chicken?! I also added roasted potato to mine. I just love potatoes. =)

  33. Jen Stem — October 24, 2012 @ 3:11 pm

    Made this last night and it was TO DIE FOR! My husband had seconds AND thirds and said next time I make it I have to double the recipe! Thanks for sharing!

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  35. mam2DnG — January 10, 2013 @ 2:22 pm

    I made these the other night rather than using morningstar crumbles to make my vegetarian enchiladas. My 7 y/o son protested a bit (he’s not always so big on change) until he had his first bite and then it was a peaceful meal for all. Both of my kids and my hubby all loved this dish! Fantastic! Thank you for a great meal idea full of veggies!

  36. Rachel — January 20, 2013 @ 7:36 pm

    I made this for dinner tonight it was beyond amazing! thanks!

  37. Sarah — January 28, 2013 @ 1:27 am

    My family and I are obsessed with this. The flavors are so deep and complex. It’s seriously the most amazing dish ever! Thank you so much for posting!

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  39. Lynette — March 6, 2013 @ 8:59 pm

    Made these tonight and they turned out wonderfully. Delish!! Thanks!!

  40. Lauren Noonan — March 24, 2013 @ 2:40 pm

    Thank you so much for this recipe! My husband and I are expecting our first baby in a week & I am stocking the freezer. We live in SLC, too, and I really love your blog. Thanks for all of the inspiration :)

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