Stacked Roasted Vegetable Enchiladas
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6
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Calories
376 kcal
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Course
Main Course
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Cuisine
Mexican
Stacked Roasted Vegetable Enchiladas
Description
The Stacked Roasted Vegetable Enchiladas are built with a medley of roasted red bell peppers, zucchini, yellow squash, and onions that have been seasoned with spices including cumin, chili powder, and paprika. Black beans and mild green chilies enrich the filling, mixing with fresh jalapeño and cilantro for added layers of flavor. The roasting brings out a tender texture in the vegetables, balancing the creamy melted Monterey jack cheese and enchilada sauce layers that are baked together to meld flavors.
The casserole-style assembly involves layering corn tortillas with the vegetable-bean mixture, cheese, and enchilada sauce in a greased baking pan, then baking until warm and the cheese melts thoroughly. This recipe serves as a filling vegetarian main dish or side and can be garnished with extra cilantro, sliced jalapeños, avocado, green onions, or sour cream to suit preferences.
Ingredients
- 1 red bell pepper seeds removed and chopped
- 1 zucchini chopped
- 1 yellow squash chopped
- 1 onion chopped
- 1 tablespoon olive oil
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 15 ounces black beans rinsed and drained
- 4 oz green chile mild
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- 1/2 teaspoon paprika or smoked paprika
- 2 garlic cloves, minced
- 1 jalapeno pepper seeds removed and minced
- 1/3 cup cilantro chopped, fresh
- 2 cups enchilada sauce
- 9 corn tortillas small
- 2 cups Monterey jack cheese shredded or cheddar cheese
- cilantro optional toppings; jalapeño sliced; green onions sliced
- jalapeno pepper
- avocado
- 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 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 DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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