Best 3 Stacked Vegetable Enchiladas Recipes
Embark on a culinary journey with these stacked vegetable enchiladas, a delightful symphony of flavors and textures that will tantalize your taste buds. Picture layers of soft, pliable tortillas generously filled with a vibrant array of roasted vegetables, black beans, and a tantalizing blend of spices. Each bite offers a harmonious balance of smoky roasted peppers, tender zucchini, and hearty black beans, all enveloped in a rich and flavorful enchilada sauce. The pièce de résistance is a sprinkle of melty cheese, adding a touch of creaminess and an irresistible golden-brown crust. This recipe also includes variations for a meatless version, a zesty green enchilada sauce, and a spicy red enchilada sauce, catering to diverse preferences and dietary choices. Get ready to indulge in a satisfying and wholesome meal that's easy to make and packed with goodness.
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STACKED ROASTED VEGETABLE ENCHILADAS
This is a very versatile recipe from Perry's Plate. Feel free to switch out the vegetables or cheese for those you like, add some beans or shredded chicken if your family is particularly carnivorous, or even use flour tortillas if you don't have (or like) corn. If you don't like spicy, make sure to use mild salsa since there is a lot of it.
Provided by sofie-a-toast
Categories One Dish Meal
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
- Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.
- Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.
- Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
- Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.
ROASTED VEGETABLE STACKED ENCHILADAS
Categories Vegetable
Number Of Ingredients 16
Steps:
- 1. 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 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F. 2. Grease an 8x8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeño, and cilantro. Stir and season with salt and pepper. 3. 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 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 with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan. 4. 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.
STACKED VEGETABLE ENCHILADAS
Categories Corn
Number Of Ingredients 1
Steps:
- http://www.twopeasandtheirpod.com/stacked-roasted-vegetable-enchiladas/
Tips:
- For the best flavor, use a variety of vegetables in your enchiladas. Some good options include zucchini, bell peppers, mushrooms, and corn.
- Be sure to cook the vegetables until they are tender, but not mushy. You want them to retain some of their texture.
- If you are using a store-bought enchilada sauce, taste it before you add it to the casserole. You may want to add some additional spices, such as chili powder, cumin, or garlic powder.
- Be careful not to overstuff the enchiladas. If they are too full, they will be difficult to roll up and they may break apart when you bake them.
- Top the enchiladas with a generous amount of cheese. This will help to hold them together and it will also give them a delicious, golden brown crust.
Conclusion:
Stacked vegetable enchiladas are a delicious and easy-to-make meal that is perfect for busy weeknights. They are also a great way to get your kids to eat their vegetables. With a few simple ingredients, you can create a dish that is sure to please everyone at the table. So next time you are looking for a quick and easy dinner idea, give stacked vegetable enchiladas a try.
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