Name: Mini Vegetable Enchilada Stacks Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 Tablespoons extra virgin olive oil; 1 green bell pepper, seeded and chopped; 1 red bell pepper, seeded and chopped; 1 small red onion, chopped; 3-4 teaspoons chili powder blend; Salt, to taste; 1 cup frozen sweet corn kernels; 1 cup canned black beans, drained and rinsed; 15 street taco-sized corn tortillas (Mission brand recommended); 1 ½ cups gluten free red enchilada sauce; 8 oz shredded Mexican cheese blend; Cilantro; Avocado or guacamole; Salsa

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Introduction

These Mini Vegetable Enchilada Stacks are a colorful and flavorful twist on traditional enchiladas. Layered with sautéed peppers, sweet corn, black beans, and plenty of cheese, they’re perfect for a satisfying weeknight meal or casual dinner with friends.

A white plate sits on a white marbled surface, holding a layered dish with fresh green and purple baby lettuce leaves on one side. The main part shows two thick, golden brown tortillas stacked and topped with melted light yellow cheese. On top of the cheese, bright green avocado cubes and chopped green herbs add fresh color. Nearby, a dark bowl holds red sauce, and a clear glass of water is partially visible. The scene is fresh and colorful, with simple natural textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons extra virgin olive oil
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 small red onion, chopped
3-4 teaspoons chili powder blend
Salt, to taste
1 cup frozen sweet corn kernels
1 cup canned black beans, drained and rinsed
15 street taco-sized corn tortillas (such as Mission brand)
1 1/2 cups gluten free red enchilada sauce
8 oz shredded Mexican cheese blend
Optional toppings: cilantro, avocado or guacamole, salsa

Instructions

Step 1: Preheat your oven to 400°F (200°C). Lightly spray a 9×13-inch casserole dish with nonstick spray and set it aside.
Step 2: Heat the olive oil in a large 12-inch skillet over medium-high heat. Add the chopped green and red bell peppers and red onion. Season with chili powder and salt. Sauté the vegetables until they are crisp-tender, about 8 to 10 minutes.
Step 3: Stir in the frozen corn and cook for another 1 to 2 minutes until tender. Taste the mixture and adjust the seasoning with more chili powder and salt, if needed. Finally, mix in the black beans and remove from heat to cool slightly.
Step 4: To assemble, place 5 tortillas evenly in the bottom of the prepared baking dish. Spoon a generous amount of the vegetable mixture on top of each tortilla. Drizzle 2 to 3 spoonfuls of enchilada sauce over the vegetables, then sprinkle with cheese. Top each stack with another tortilla.
Step 5: Repeat layering the vegetable mixture, sauce, and cheese, then place a final tortilla on top of each stack. Cover the stacks with remaining enchilada sauce and cheese.
Step 6: Cover the baking dish with foil sprayed with nonstick spray to prevent sticking. Bake for 25 to 30 minutes until the cheese is melted and bubbly. Serve warm with optional toppings like cilantro, avocado, or salsa.

Tips & Variations

For extra heat, add a pinch of cayenne pepper to the vegetable mixture or use a spicy enchilada sauce.
Feel free to swap black beans for pinto beans or add cooked mushrooms for more texture.
Use gluten free tortillas to keep this dish gluten free, or substitute for flour tortillas if preferred.
Make it vegan by using dairy-free cheese and skipping the cheese layers.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or cover with foil and warm in the oven at 350°F (175°C) until heated through. For longer storage, freeze the stacks before baking and thaw overnight in the fridge before baking.

How to Serve

The image shows a close-up of a fork lifting a layered slice of a cheesy burrito or quesadilla from a white plate with a white marbled background. The dish has multiple layers: a crispy golden-brown tortilla on top, gooey melted cheese pulling in strings, a rich dark brown meat filling mixed with beans, and diced red bell peppers inside. The lifted piece is topped with chunks of fresh green avocado and sprinkled with chopped herbs. More pieces of the same dish and avocado chunks are visible on the plate below. The texture looks crispy on the outside and soft with gooey cheese inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these enchilada stacks ahead of time?

Yes, you can assemble the stacks in advance and refrigerate them for a few hours before baking. Just cover tightly with foil and bake as directed when ready.

Can I use fresh corn instead of frozen?

Absolutely! Fresh corn kernels work wonderfully. Simply sauté them along with the peppers and onions until tender.