Stacked Roasted Vegetable Enchiladas

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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

These easy enchiladas are loaded with roasted veggies, black beans, and cheese! They freeze well too!
4.88 from 8 votes


  • 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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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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  1. 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!

  2. Hi,
    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!!

  3. 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!!

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

  5. 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!

  6. Maria,

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


  7. 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.

  8. 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.

  9. 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. =)

  10. 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!

  11. 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!

  12. 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 🙂

  13. Thanks for sharing this and all other recipes. I love this and also make a variation with shredded chicken meat (usually breast) poached while making chicken stock. I add plain greek yogurt instead of sour cream if in the mood for a creamy style version as well.

  14. I realize this is an older post, but I’m just now discovering your blog. These look fabulous. I’m wanting to freeze them (a whole pan). Should I freeze before doing the final baking in step 4 or after? Usually I would think to freeze before baking and then do step 4 after defrosting.

    1. I have done both-freeze the pan before baking and bake the entire pan frozen…and I have put individual portions in the freezer that were already cooked. I reheat them in the microwave. Both ways work great!

  15. I just had to come on and post a comment to thank you. I made this recipe last night (for Cinco De Mayo of course!) along with your Cilantro Lime Rice, and oh my goodness, what a huge success.

    The only thing I changed was the mix of roasted veggies (more bell peppers and added tomatoes in place of the squash), but wow, what a hit. I don’t know if I’ll ever go back to regular enchiladas again! It was so easy.

    Tonight I think I’m going to whip up the Mango Guac and homemade tortilla chips to have before devouring the leftovers!

    Thanks again for your excellent recipes.

  16. This recipe is fantastic–and so easy! Our family loves enchiladas, but my recipe is pretty time intensive. Your recipe whipped up, start to finish, in an hour! Thanks for a delicious, vegetable-ful dinner!

  17. I made this tonight and it was fabulous. I made Emeril’s homemade enchilada sauce and it took no time to put together. My husband is a meat and potatoes guy, and he loved this too!! I like to make freezer meals for my college daughter, and this is perfect. Thank you for a great recipe.

  18. Hi there! This blog post couldn’t be written any better!
    Reading through this article reminds me of my previous roommate!
    He continually kept talking about this. I am going to send this post to him.
    Pretty sure he will have a very good read. I appreciate you for

  19. AMAZING! I added frozen corn when I mixed it all together, which was a perfect compliment to the other veggies.

  20. Loved this! Made it this week….had to make a couple of alterations though. I’ve never seen enchilada sauce in my grocery stores so I used my favorite salsa instead and I used light mozzarella instead of the Monterey jack cheese and roasted my veggies on parchment paper to eliminate some fat. I used my fitness pal to calculate the calories….with it cut into 6 servings it was just under 350 calories per serving which works with my diet! I think I would rename the dish….meatless Mexican lasagna, that’s what it reminded me off. Delicious.

  21. These are my favorite go to enchiladas! They are always a hit when I take them to parties! I use Diaya Cheese to make them Vegan.

  22. I just made these for the first time tonight and I want to thank you for the great recipe. Before I put the vegetables in the oven to roast, I put 2 cloves of garlic with a dab of oil into a small foil packet which sat on the roasting pan as well. The garlic came out creamy and mild and this was added along with 1/2 cup frozen corn when the roasted vegetables and spices were all mixed together in a bowl before assembling the casserole. Thanks also for the great pictures and the clear instructions on how to put this together; amazing, complex flavors that just work so well together!

  23. Thank you so so much!
    After almost 6 years of marriage I finally get to have enchiladas we both love!! Until now he just wasn’t a fan so I never made any. This is just right. Like a lasagna. But Mexican 😉

  24. This looks absolutely amazing! We do not have any little-ones but my wife and I are terrible about finding time to cook so this just might be the ticket!

    Thanks so much for this fantastic idea!

  25. This dish looks great! Can I sub out parsley for the cilantro? I’m one of Those People who thinks that cilantro tastes like soap. LOL!

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