Stacked Vegetable Enchiladas
Published on September 19, 2022
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!
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.
Table of Contents
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!
What to Serve with Enchiladas
- Best Guacamole
- Chips and Restaurant Style Salsa
- Queso Dip
- Best Bean Dip
- Easy Refried Beans
- Mexican Rice
- Cilantro Lime Rice
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.
More Enchilada Recipes
- Chicken Enchiladas
- Beef Enchiladas
- Skillet Vegetarian Enchiladas
- Black Bean Enchiladas
- Butternut Squash Enchiladas
- Creamy Spinach and Cheese Green Chile Enchiladas
- Corn and Zucchini Enchiladas
Stacked Roasted Vegetable Enchiladas
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
Have you tried this recipe?
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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.
How do you recommend freezing and reheating? Just in a regular tupperware, and then microwave? Thanks!!
Yes, that is what I do!
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! 🙂
It depends how big the portions are and your microwave. You can thaw on the counter or go straight to the microwave, both work!
Do you have to bake them before freezing, or can the whole pan just go in the freezer?
I always bake them and then freeze because it is easier to reheat but you can put them in the freezer before baking.
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.
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!
This was excellent. Quick to prepare, less fuss than regular enchiladas and delicious! My entire household loved it!
Thank you for sharing!
Alecia
Glad you liked them!
Made this last night – easy @ delicious! Thank you Two Peas!
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??
I personally like corn better, but flour tortillas will work just fine!
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!
I’ve assembled the whole thing and frozen it and it turned out perfect! But my tortillas weren’t raw
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.
This dish is absolutely delicious! A must try.
Hi,
This looks tasty! I cannot wait to try them at home! It is One of my favorite freezer meals!
Thanks
These are literally the best thing I’ve ever eaten! We also add a shredded rotisserie chicken! Delish! Thanks for sharing!
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!
I made these tonight and added corn, roasted poblano peppers, 1 eggplant and mexican crema!! Very good
I used green enchilada sauce instead of red.
I substituted sweet potato for the red pepper . It was DELICIOUS!
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.
the ingrdients list does not call for a jalapeno yet directions do?
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!
Great recipe, only thing I change is to add corn. This is in my meal rotation now, I love it!
We really love this dish. It’s got great flavors, comes together quickly and reheats well.
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!
So happy you love this recipe!
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?
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!!
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!
I meant Monterey Jack*
Is there a calorie count?
This is one of our favorite recipes. We make it often and have for years. Thank you so much for sharing!
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.
Great! You can add whatever veggies you like.
Delicious and love that I can double it and save one in the freezer for another night!
Smart!! Enjoy!
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.
Oh good! I am thrilled you loved the recipe.
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!
So easy!!
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…???
I use 2 cups. You put some sauce on the bottom of the pan and then add more in the layers as you stack.
I used 1/2 cup of enchilada sauce for each layer and it came out great.
I used 1/2 cup of sauce for each layer and it came out great.
I’m really bummed out the original recipe is gone.
It’s the same recipe, just new photos:)
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!
yes, you can prep in advance. Enjoy!
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?
I do a homemade enchilada sauce.
It’s an excellent recipe.
Best vegetarian food I’ve ever eaten.
I love this recipe and make it often- but the timing is way off! Just roasting the veggies, baking and cooling is an hour. Then cooling the veggies, assembling and chopping is more time. This takes at least 90 minutes. But it is delicious!
My whole family of 8 loved this dish. It’s a wonderful vegetarian dish for fresh summer veggies. I adapted for 8 servings. I added 1 yellow and 1 orange pepper, a sweet potato, and an extra squash and zucchini for roasting. The enchilada measurement in the recipe is off, but just use about 1/3 cup for each layer. I used a 9 X 13 casserole dish. I made it a day ahead of time and put the assembled casserole in the fridge, taking it out about an hour before baking. Because it was in the fridge, I added 10 minutes to cooking before removing the foil. It was great. Thanks for sharing!
Addition to earlier comment about this delicious summer veggie casserole: BTW, the cook time is 30 minutes to roast the veggies and 30 minutes to cook the casserole for a total of 1 hour not 40 minutes. Also, I just laugh at the idea of chopping up all those veggies, coating them with oil, and spreading on the baking sheets in just 15 minutes. Really, who can do that? LOL.