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4.61 from 43 votes

Stacked Roasted Vegetable Enchiladas

Recipe from Two Peas and Their Pod

These easy stacked enchiladas are loaded with roasted veggies, black beans, and cheese! They are freeze friendly too!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Mexican
Keyword: enchiladdas, vegetarian
Servings: 6
Calories: 376kcal


  • 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


  • 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 8x8-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 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 or tear 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 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.


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