Stacked Vegetable Enchiladas

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Quick Summary

Stacked Vegetable Enchiladas- stacked enchiladas made with roasted vegetables, black beans, cheese, and enchilada sauce. These easy enchiladas are a family favorite and they are freezer friendly too!

stacked vegetable enchiladas in pan cut in squares.

Roasted vegetables are my favorite. I make a pan every single week to eat and to use in recipes. I love using roasted veggies to make these Stacked Roasted Vegetable Enchiladas.

I love stacked enchiladas because they are easy to make. You just layer the roasted veggies, black beans, enchilada sauce, corn tortillas, and cheese in a pan. You don’t have do do any rolling and each layer is loaded with cheesy vegetable goodness.

The enchiladas are hearty and have incredible flavor. This is a family favorite meal and the leftovers are great too! You can even freeze the enchiladas. I recommend making a pan to eat for dinner and one for the freezer so you have dinner ready for another day.

stacked vegetable enchilada ingredients.

Enchilada Ingredients

  • Veggies– I use red bell pepper, zucchini, yellow squash, and onion! Feel free to use your favorite veggies.
  • Olive oil– for roasting the veggies.
  • Black beans– rinse and drain before using.
  • Green chiles– make sure you buy mild green chiles!
  • Spices– cumin, chili powder, and paprika
  • Garlic– use fresh garlic!
  • Jalapeño– remove the seeds before mincing!
  • Cilantro– so fresh!
  • Enchilada sauce– we like to use our homemade enchilada sauce, but store bought is fine too.
  • Corn tortillas– we prefer corn tortillas, but flour will work. You might have to tear or cut the tortillas to fit in the pan evenly.
  • Cheese– I like Monterey Jack cheese for this recipe, but you can use cheddar or a Mexican blend.

How to Make Stacked Vegetable Enchiladas

  • Preheat the oven to 400 degrees F.
  • Place the veggies on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast until the veggies are tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.
  • Grease an 8×8-inch square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, green chilies, cumin, chili powder, garlic, paprika, jalapeño, and cilantro. Stir and season with salt and pepper.
  • Spread ¼ 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 or tear the tortillas to make them fit. Top with ⅓ of the vegetable/bean mixture and ⅓ of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.
  • 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. Top with desired toppings and eat up!
lifting a piece of stacked vegetable enchilada out of the pan with a spatula.

What to Serve with Enchiladas

How to Store & Freeze

The leftover enchiladas will keep in the refrigerator in an airtight container for up to 4 days.

You can also freeze the enchiladas in a freezer container for up to 2 months. Thaw and reheat.

stacked vegetable enchiladas o plate with toppings.

More Enchilada Recipes

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Stacked Roasted Vegetable Enchiladas

These easy stacked enchiladas are loaded with roasted veggies, black beans, and cheese! They are freeze friendly too!
4.61 from 43 votes

Ingredients
  

  • 1 red bell pepper, seeds removed and chopped
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 onion, chopped
  • 1 tablespoon olive oil
  • Kosher salt and black pepper, to taste
  • 15 ounces black beans, rinsed and drained
  • 4 oz mild green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika or smoked paprika
  • 2 garlic cloves. minced
  • 1 jalapeño, seeds removed and minced
  • 1/3 cup chopped fresh cilantro
  • 2 cups enchilada sauce
  • 9 small corn tortillas
  • 2 cups shredded Monterey Jack cheese or cheddar cheese
  • Optional Toppings: cilantro, jalapeño slices, avocado, sliced green onions, sour cream

Instructions
 

  • 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 20 minutes or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.
  • Grease an 8×8-inch square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, green chilies, cumin, chili powder, garlic, paprika, jalapeño, and cilantro. Stir and season with salt and pepper.
  • Spread ¼ 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 or tear the tortillas to make them fit. Top with ⅓ of the vegetable/bean mixture and ⅓ of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.
  • 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.

Nutrition

Calories: 376kcal, Carbohydrates: 48g, Protein: 21g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 34mg, Sodium: 978mg, Potassium: 642mg, Fiber: 12g, Sugar: 7g, Vitamin A: 1792IU, Vitamin C: 50mg, Calcium: 361mg, Iron: 4mg
Keywords enchiladdas, vegetarian

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. I just put these in the oven, excited to eat them! I just wanted to let you know that your recipe doesn’t seem to match your photos. Your photos look like there’s a final layer of tortillas then sauce then cheese. But your recipe says tortillas then sauce THEN VEGGIES/BEANS then cheese.

  2. I have a question (might have been answered but I didn’t see it): when you freeze the portions, do you have to thaw them for a certain amount f time before microwaving? How long do you thaw and how long do you zap them for? Thanks- they look amazing and I want to make them! 🙂

    1. It depends how big the portions are and your microwave. You can thaw on the counter or go straight to the microwave, both work!

    1. I always bake them and then freeze because it is easier to reheat but you can put them in the freezer before baking.

  3. I love this recipe. It is my third time making it. This time I forgot cilantro but Hope that rice will have enough of it in it to make up for it.

  4. Every time I think I’ve discovered my favorite recipe you have created, I try a new one and think “nope, THIS is my favorite.”

    This casserole is perfect in every way. Not too much, perfectly homey and includes enough veggies I feel better about all the cheese. Thank you so much for sharing!

  5. This was excellent.  Quick to prepare, less fuss than regular enchiladas and delicious!  My entire household loved it!

    Thank you for sharing!

    Alecia

  6. Looks great.  I bought flour tortillas at the store, but have all the rest of the ingredients when I came upon this recipe.  How well would the flour do vs the corn tortillas??    

  7. Hi Maria,
    Thanks for this recipe, I’m looking forward to trying it soon. Just wondering, have you ever frozen it unbaked going up to step number 3 ( like you would a pasta bake dish)? Because I prefer to avoid microwaving it if I can and just freeze it for maybe 1 to 2 months and bake it…wondering if the corn tortillas would get ruined frozen raw unbaked for up to 1 month (or longer). Thanks!

    1. I’ve assembled the whole thing and frozen it and it turned out perfect! But my tortillas weren’t raw

  8. These look great! I’m in the middle of making them now and ran across a glitch.

    Your recipe calls for 2 cups of enchilada sauce. However the three times you use it you only use a 1/4 cup at a time. Please advise for the future.

  9. These are literally the best thing I’ve ever eaten!  We also add a shredded rotisserie chicken!  Delish!  Thanks for sharing! 

  10. 5 stars
    Another winner! It takes some time to chop up all the ingredients and I also shred my own cheese but it’s worth it. Tastes delicious and is relatively healthy. One of our favorites!

  11. 5 stars
    I made this and it turned out GREAT! Lots of compliments. I made one change …. Simply because I’m a big fan of GREEN enchilada sauce instead of red, I made that substitution. It was great. I also doubled everything and used a 9×13 pan for a party of 10 and it was plenty. 

  12. 5 stars
    Yum, yum. We loved this dish! I found it pretty spicy so maybe half a jalapeño next time, but it had so much great flavor! Loved the roasted veggies and the cheese! Great recipe! Will make again! 

  13. 5 stars
    I have made this recipe at least 10 times, and it is a constant hit and go-to for me! Absolutely love it 🙂 Today I’m doubling the squash to make it even more decadent!

  14. Your recipe ingredients show 2 cups red enchilada sauce is needed for this recipe. But when I made this recipe tonight the directions show 1/4 cup of sauce for the bottom and other 2 layers which is 3/4 of a cup total. Am I missing something? Why are 2 cups of enchilada sauce needed?

  15. 5 stars
    This is one of my go-to recipes! My husband recently discovered that he has a major gluten sensitivity, and other than making sure the enchilada sauce is gluten free, I’m so happy that this recipe remains one of our favorites! Thank you for sharing!!

  16. 5 stars
    These were so delicious!! We used cheddar cheese because the pepper jack I bought ended up being used for something else, but it was so good that we may stick with cheddar next time!

  17. This is one of our favorite recipes. We make it often and have for years. Thank you so much for sharing!

  18. 4 stars
    This was delicious, especially with Maria’s homemade enchilada sauce. I did, however, add sweet potatoes and corn to make it a little more colorful and flavorful.

  19. 5 stars
    This recipe is so delicious! I made the sauce a day ahead which saved some time. I also didn’t have a few ingredients on hand (squash, jalapeño and fresh cilantro) however it was still so good and all of the spices added a ton of flavor! Will definitely save this recipe to make again.

  20. We love your beef enchiladas! I made them last night and layered them like this recipe. Genius! I like “easy” and rolling is just too much for me now LOL. Thanks for the layered idea!

  21. I haven’t made this, but I notice several people have asked about the amount of enchilada sauce– the recipe calls for two cups, yet seems to actually use only 3/4 cup…???

    1. I use 2 cups. You put some sauce on the bottom of the pan and then add more in the layers as you stack.

  22. This is one of our favorite family recipes ever!!!! We LOVE it!!! I was going to make this week when we had family in town for the holiday – do you think I can prepare/assemble the day before and bake the next day? Just to make it easier on me. Let me know if anyone has done this!

  23. Why does the recipe call for 2 c of enchilada sauce if you are doing 3 layers of 1/4 c reach? Should the second and third layer of sauce be thicker?

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