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Stacked Vegetable Enchiladas

Layered roasted vegetables, beans, sauce, and cheese baked into comforting enchilada squares.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 6 servings

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 to taste
  • 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 fresh cilantro chopped
  • 2 cups enchilada sauce
  • 9 small corn tortillas
  • 2 cups Monterey Jack cheese or cheddar, shredded
  • optional toppings cilantro, jalapeño slices, avocado, sliced green onions, sour cream

Instructions

  • Preheat the oven to 400°F (200°C).
  • On a large baking sheet, toss the chopped red bell pepper, zucchini, yellow squash, and onion with the olive oil; season with kosher salt and black pepper.
  • Roast the vegetables for about 20 minutes, stirring once or twice, until tender. Remove from oven and let cool to room temperature, then reduce oven temperature to 350°F (175°C).
  • Grease an 8×8-inch baking pan. In a mixing bowl, combine the roasted vegetables, black beans, mild green chiles, ground cumin, chili powder, paprika, minced garlic, minced jalapeño, and chopped cilantro; season with salt and pepper to taste.
  • Spread 1/4 cup of enchilada sauce on the bottom of the prepared pan. Arrange a layer of corn tortillas to fully cover the bottom, trimming or tearing tortillas to fit as needed.
  • Spoon one-third of the vegetable and bean mixture over the tortillas, sprinkle with one-third of the shredded cheese, and drizzle with one-third of the remaining enchilada sauce.
  • Repeat to make a second layer of tortillas, sauce, filling, and cheese, then make a final third layer of tortillas, sauce, filling, and cheese.
  • Spray a sheet of aluminum foil with cooking spray and cover the pan tightly with the foil.
  • Bake covered for 20 minutes. Remove the foil and bake uncovered for an additional 10 minutes, until the cheese is melted and the casserole is bubbling.
  • Remove from the oven and let rest for 10 minutes before cutting into squares and serving with optional toppings.

Equipment

  • Baking Sheet
  • 8x8-inch Baking Pan
  • Mixing Bowl
  • spoon or spatula
  • Aluminum Foil

Notes

  • Roast vegetables until just tender to avoid soggy filling.
  • Trim tortillas so layers lie flat in the pan.
  • Use smoked paprika for a smoky flavor if desired.
  • Let the dish rest before cutting for cleaner slices.