Mini Vegetable Enchilada Stacks Recipe
These Mini Vegetable Enchilada Stacks are a flavorful and colorful Mexican-inspired dish featuring sautéed bell peppers, onions, corn, and black beans layered with corn tortillas, red enchilada sauce, and melted Mexican cheese. Perfect as a hearty vegetarian meal, they bake to cheesy perfection and can be topped with fresh cilantro, avocado, or salsa for added zest.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 5
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free, Vegetarian
Ingredients
Scale
Vegetable Filling
- 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
Enchilada Assembly
- 15 street taco-sized corn tortillas (Mission brand recommended)
- 1 ½ cups gluten free red enchilada sauce
- 8 oz shredded Mexican cheese blend
Optional Toppings
- Cilantro
- Avocado or guacamole
- Salsa
Instructions
- Preheat Oven: Begin by preheating your oven to 400°F (200°C). Lightly spray a 9×13-inch casserole dish with nonstick spray and set it aside, preparing it for the enchilada stacks.
- Sauté Vegetables: Heat the extra virgin olive oil in a large 12-inch skillet over medium-high heat. Add the chopped green and red bell peppers along with the red onion. Season with 3 to 4 teaspoons of chili powder blend and salt to taste. Sauté the vegetables until the peppers are crisp-tender, about 8 to 10 minutes. Then, add the frozen sweet corn and continue sautéing for another 1 to 2 minutes until tender. Taste the vegetable mixture and adjust seasoning with extra chili powder or salt if needed. Stir in the rinsed black beans and remove the skillet from heat, letting the mixture cool slightly.
- Layer Enchilada Stacks: Place five corn tortillas in the bottom of the prepared baking dish. Spoon a generous amount of the vegetable mixture evenly on top of each tortilla. Add 2 to 3 spoonfuls of gluten free red enchilada sauce over the vegetables, then sprinkle a layer of shredded Mexican cheese. Place another tortilla on top and repeat the layering process—vegetables, sauce, and cheese. Finish the stacks by topping with one more tortilla, covering it with the remaining enchilada sauce, and sprinkling the rest of the cheese on top.
- Bake Enchiladas: Cover the baking dish with foil sprayed with nonstick spray to prevent sticking. Bake in the preheated oven for 25 to 30 minutes, or until the cheese is melted and bubbly.
- Serve and Garnish: Remove the enchilada stacks from the oven. Serve hot, garnished with your choice of fresh cilantro, sliced avocado or guacamole, and salsa for added flavor and freshness.
Notes
- Use gluten free corn tortillas to keep the dish gluten free.
- Adjust chili powder quantity to match your preferred spice level.
- Leftover stacks can be refrigerated and reheated in the oven or microwave.
- For a vegan version, substitute cheese with a plant-based alternative and ensure enchilada sauce is vegan.
- Make sure to spray foil lightly with nonstick spray to avoid cheese sticking.
Keywords: vegetable enchiladas, mini enchilada stacks, gluten free enchiladas, Mexican vegetarian recipe, baked enchiladas, healthy enchiladas, black bean enchiladas
Find it online: https://ricoloranz.com/mini-vegetable-enchilada-stacks-recipe/
