Mini Vegetable Enchilada Stacks are perfectly proportioned and full of fresh veggies. These meatless enchiladas are no rolling-required!
“The enchilada mini stacks are DELICIOUS. Thank you for posting. I’ve recently become vegetarian again, and also GF … I didn’t even miss the meat.”
If you’re seeking a meatless meal that’s not only unbelievably delicious, but super satisfying too, look no further than my Mini Vegetable Enchilada Stacks. You’ll never miss the meat!
Enchiladas: No Rolling Required
If you’re anything like me, you love enchiladas but don’t always feel like filling and rolling them up.
Problem solved with these simple enchilada stacks that are stuffed with healthy veggies and bold Tex-Mex flavor. Mini corn tortillas are layered with sauteed peppers, onions, sweet corn, and black beans, plus plenty of shredded Mexican cheese and savory homemade enchilada sauce, then baked until hot and bubbly.
They make the most adorable, individual-sized enchilada stacks that are not only simple to make, but fun to eat.
Try Vegetarian Cheese Enchiladas
How to Make this Recipe
Start by heating extra virgin olive oil in a large skillet. Add chopped red bell pepper, green bell pepper, and red onion then season with a chili powder blend and salt.
Saute until the peppers are crisp-tender then add frozen sweet corn and saute for another minute or two. Finally, stir in canned black beans that have been drained and rinsed. Add more chili pepper blend and/or salt to taste then stir to combine.
This is the chili pepper blend I used. It’s a mixture of chili peppers, garlic powder, cumin, oregano, coriander, cloves, and allspice. If you don’t have a blend like this on hand, I recommend seasoning to taste with chili powder, garlic powder, cumin, and just a little bit of dried oregano.
Set the vegetable mixture aside to cool for a bit (it can be made a day ahead of time) then preheat the oven to 400 degrees and spray a 9×13″ baking pan with nonstick spray.
Place 4″ corn tortillas in the bottom of the pan then top with a scoop of the vegetables. Next add red enchilada sauce and a sprinkling of a Mexican cheese blend.
Repeat the tortilla/vegetable/sauce/cheese layers one more time then top each stack with a tortilla, sauce, and more cheese.
Cover the baking pan with foil then bake for 25-30 minutes, or until the cheese has melted. Use a spatula to transfer each enchilada stack to a plate then top with fresh avocado, cilantro, salsa, etc and dig in.
I hope you love each bite of these easy, cheesy, and healthy enchiladas – enjoy!
More Tex-Mex Favorites
- Beef Enchiladas
- Restaurant-Style Ground Beef
- Beef and Veggie Enchilada Skillet
- Cheese Enchiladas with Red Sauce
- Chicken Fajitas
- Cheesy Chicken Burrito Skillet
- Black Bean and Sweet Potato Enchilada Skillet
Equipment
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
- 1 cup frozen sweet corn kernels
- 1 cup canned black beans, drained and rinsed
- 15 street taco-sized corn tortillas, I used Mission brand
- 1-1/2 cups gluten free red enchilada sauce
- 8 oz shredded Mexican cheese blend
- Optional toppings: cilantro, avocado or guacamole, salsa
Directions
- Preheat oven to 400 degrees then spray a 9×13″ casserole dish with nonstick spray and set aside.
- Heat extra virgin olive oil in a large, 12″ skillet over medium-high heat. Add bell peppers and onions, season with chili powder blend and salt, then saute until peppers are crisp tender, 8-10 minutes. Add corn then saute until tender, 1-2 minutes. Taste vegetables then add more chili powder blend and/or salt if needed. Stir in black beans then set mixture aside to cool slightly.
- Place 5 tortillas in the bottom of the prepared baking dish then top each with a big spoonful of the vegetable mixture. Add 2-3 spoonfuls of sauce then a sprinkling of cheese, and then top with another tortilla. Repeat vegetable, sauce, and cheese layers then top stacks with 1 more tortilla and cover with sauce and cheese.
- Cover baking dish with nonstick sprayed foil then bake for 25-30 minutes or until cheese has melted. Serve with toppings and warmed enchilada sauce if desired.
Notes
- I used Mission brand gluten-free “Street Tacos” sized corn tortillas.
- Adapted from Pinch of Yum
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
The enchilada mini stacks are DELICIOUS. Thank you for posting. I’ve recently become vegetarian again, and also GF. This was just what I needed the other night when my husband was craving Mexican food. I didn’t even miss the meat. I did add more black beans, and topped it with shredded lettuce as well as the avocado, some black olives and some cilantro/lime sauce. He’s already asking me to make it again. Thanks so much for this recipe.
I’m thrilled to hear that, Janet!! I think about these stacks often and I agree — I never miss the meat! Thank you so much for your feedback and recipe rating!