Stacked Roasted Vegetable Enchiladas
User Reviews
4.6
138 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
55 mins
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Servings
6
-
Calories
376 kcal
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Course
Main Course
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Cuisine
Mexican
Stacked Roasted Vegetable Enchiladas
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These easy stacked enchiladas are loaded with roasted veggies, black beans, and cheese! They are freeze friendly too!
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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
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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 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.
Nutrition Information
Show Details
Calories
376kcal
(19%)
Carbohydrates
48g
(16%)
Protein
21g
(42%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
34mg
(11%)
Sodium
978mg
(41%)
Potassium
642mg
(18%)
Fiber
12g
(48%)
Sugar
7g
(14%)
Vitamin A
1792IU
(36%)
Vitamin C
50mg
(56%)
Calcium
361mg
(36%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 48g | 16% |
| Protein | 21g | 42% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 34mg | 11% |
| Sodium | 978mg | 41% |
| Potassium | 642mg | 14% |
| Fiber | 12g | 48% |
| Sugar | 7g | 14% |
| Vitamin A | 1792IU | 36% |
| Vitamin C | 50mg | 56% |
| Calcium | 361mg | 36% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
138 reviews
Excellent
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