Stacked Roasted Vegetable Enchiladas

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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 Enchilada Recipe on twopeasandtheirpod.com These enchiladas are easy to make and freeze well too! Our favorite!

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!

Stacked Roasted Vegetable Enchiladas

These easy enchiladas are loaded with roasted veggies, black beans, and cheese! They freeze well too!
5 from 1 vote

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

Instructions

  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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Maria Lichty

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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CommentsLeave a reply

  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! 🙂

  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?

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