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Stacked Vegetable Enchiladas – Two Peas & Their Pod


Fast Abstract

Stacked Vegetable Enchiladas- stacked enchiladas made with roasted greens, black beans, cheese, and enchilada sauce. These straightforward enchiladas are a household favourite and they’re freezer pleasant too!

stacked vegetable enchiladas in pan cut in squares.

Roasted greens are my favourite. I make a pan each single week to eat and to make use of in recipes. I like utilizing roasted veggies to make these Stacked Roasted Vegetable Enchiladas.

I like stacked enchiladas as a result of they’re straightforward to make. You simply layer the roasted veggies, black beans, enchilada sauce, corn tortillas, and cheese in a pan. You don’t have do do any rolling and every layer is loaded with tacky vegetable goodness.

The enchiladas are hearty and have unimaginable taste. It is a household favourite meal and the leftovers are nice too! You’ll be able to even freeze the enchiladas. I like to recommend making a pan to eat for dinner and one for the freezer so you might have dinner prepared for an additional day.

stacked vegetable enchilada ingredients.

Enchilada Elements

  • Veggies– I take advantage of pink bell pepper, zucchini, yellow squash, and onion! Be happy to make use of your favourite veggies.
  • Olive oil– for roasting the veggies.
  • Black beans– rinse and drain earlier than utilizing.
  • Inexperienced chiles– be sure you purchase delicate inexperienced chiles!
  • Spices– cumin, chili powder, and paprika
  • Garlic– use contemporary garlic!
  • Jalapeño– take away the seeds earlier than mincing!
  • Cilantro– so contemporary!
  • Enchilada sauce– we like to make use of our selfmade enchilada sauce, however retailer purchased is ok too.
  • Corn tortillas– we choose corn tortillas, however flour will work. You may need to tear or minimize the tortillas to slot in the pan evenly.
  • Cheese– I like Monterey Jack cheese for this recipe, however you should use cheddar or a Mexican mix.

The best way to Make Stacked Vegetable Enchiladas

  • Preheat the oven to 400 levels F.
  • Place the veggies on a big baking sheet. Drizzle with olive oil and toss till greens are coated. Season with salt and pepper. Roast till the veggies are tender, stirring often. Take away greens from oven and let cool to room temperature. Scale back oven temperature to 350 levels F.
  • Grease an 8×8-inch sq. baking pan and put aside. In a medium bowl, mix roasted greens, black beans, inexperienced chilies, cumin, chili powder, garlic, paprika, jalapeño, and cilantro. Stir and season with salt and pepper.
  • Unfold ¼ cup of enchilada sauce into the underside of the baking pan. Add a layer of tortillas, to utterly cowl the underside of the pan. You may need to chop or tear the tortillas to make them match. Prime with ⅓ of the vegetable/bean combination and ⅓ of the cheese. Make a second layer of tortilla, enchilada sauce, greens/beans, and cheese. Prime with a layer of tortillas, enchilada sauce, greens/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and canopy the pan.
  • Bake enchiladas for 20 minutes. Take away the foil and bake for an additional 10 minutes, or till cheese is melted and the enchiladas are effervescent.
  • Take away enchiladas from the oven and let cool for 10 minutes. Prime with desired toppings and eat up!
lifting a piece of stacked vegetable enchilada out of the pan with a spatula.

What to Serve with Enchiladas

The best way to Retailer & Freeze

The leftover enchiladas will hold within the fridge in an hermetic container for as much as 4 days.

You may as well freeze the enchiladas in a freezer container for as much as 2 months. Thaw and reheat.

stacked vegetable enchiladas o plate with toppings.

Extra Enchilada Recipes

Stacked Roasted Vegetable Enchiladas

These straightforward stacked enchiladas are loaded with roasted veggies, black beans, and cheese! They’re freeze pleasant too!

  • 1 pink bell pepper, seeds eliminated and chopped
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 onion, chopped
  • 1 tablespoon olive oil
  • Kosher salt and black pepper, to style
  • 15 ounces black beans, rinsed and drained
  • 4 oz delicate inexperienced chiles
  • 1 teaspoon floor cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika or smoked paprika
  • 2 garlic cloves. minced
  • 1 jalapeño, seeds eliminated and minced
  • 1/3 cup chopped contemporary cilantro
  • 2 cups enchilada sauce
  • 9 small corn tortillas
  • 2 cups shredded Monterey Jack cheese or cheddar cheese
  • Optionally available Toppings: cilantro, jalapeño slices, avocado, sliced inexperienced onions, bitter cream
  • Preheat the oven to 400 levels F.

  • Place pink pepper, zucchini, yellow squash, and onion on a big baking sheet. Drizzle with olive oil and toss till greens are coated. Season with salt and pepper. Roast greens for 20 minutes or till tender, stirring often. Take away greens from oven and let cool to room temperature. Scale back oven temperature to 350 levels F.

  • Grease an 8×8-inch sq. baking pan and put aside. In a medium bowl, mix roasted greens, black beans, inexperienced chilies, cumin, chili powder, garlic, paprika, jalapeño, and cilantro. Stir and season with salt and pepper.

  • Unfold ¼ cup of enchilada sauce into the underside of the baking pan. Add a layer of tortillas, to utterly cowl the underside of the pan. You may need to chop or tear the tortillas to make them match. Prime with ⅓ of the vegetable/bean combination and ⅓ of the cheese. Make a second layer of tortilla, enchilada sauce, greens/beans, and cheese. Prime with a layer of tortillas, enchilada sauce, greens/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and canopy the pan.

  • Bake enchiladas for 20 minutes. Take away the foil and bake for an additional 10 minutes, or till cheese is melted and the enchiladas are effervescent. Take away enchiladas from the oven and let cool for 10 minutes. Reduce into squares and serve heat.

Energy: 376kcal, Carbohydrates: 48g, Protein: 21g, Fats: 14g, Saturated Fats: 7g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 5g, Ldl cholesterol: 34mg, Sodium: 978mg, Potassium: 642mg, Fiber: 12g, Sugar: 7g, Vitamin A: 1792IU, Vitamin C: 50mg, Calcium: 361mg, Iron: 4mg

Key phrases enchiladdas, vegetarian

Have you ever tried this recipe?

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