If you’re looking for a meatless Monday meal, look no further – my Mini Vegetable Enchilada Stacks are not only unbelievably delicious but super satisfying. You’ll never miss the meat!
This recipe was inspired by a dish from Lindsay at Pinch of Yum. If you read food blogs, there’s a good chance you’re familiar with Lindsay, and her husband Bjork, who are not only trailblazers in the blogging world, but genuine and good people. The hearts of everyone who knows them collectively shattered when they lost their baby boy Afton earlier this year. One way they’ve been able to honor Afton’s life has been starting a recipe series on Pinch of Yum called “Feeding a Broken Heart“, where they share the comforting, nurturing dishes they’ve received during this time of unimaginable grief, and encourage others to cook for friends and family members during their times of need. So often cooking for others conveys how much we love, care, and support them when it feels like there’s nothing we can physically do or say to end the pain.
Recently my friend Carrie’s Mother was diagnosed with brain cancer. Between taking care of her three young children and being by her mother’s side as often as possible, there’s been zero time to cook. I immediately thought of the recipes from Lindsay’s broken heart series and made her Healthy Mexican Casserole with Roasted Corn and Peppers to take to Carrie’s family. Her Mom had three helpings in the hospital and I know they felt the love that was put into the dish.
I personally loved the recipe so much that I wanted to give it a little twist for IGE. Mini Vegetable Enchilada Stacks are a comforting casserole turned perfectly proportioned dinner idea – and so easy, too.
Enchilada stacks are no new thing, but I found these mini, 4 inch corn tortillas at the store to layer with seasoned and sauteed peppers, onions, sweet corn, and black beans, plus plenty of shredded Mexican cheese and savory homemade enchilada sauce. They make the most adorable, individual-sized enchilada stacks that, similar to Lindsay’s recipe, would make a wonderful meal delivery to someone you know in need! Broken heart, new baby, in need of a friend – this recipe will deliver.
As much as I love these stacks hot and fresh out of the oven, they reheat super well. Since Ben’s not a fan of peppers, and Lincoln can’t eat cheese, I reheated one for lunch every day after making the recipe and they just got better and better. I cannot wait for you try this delicious, vegetable-based dish that will satisfy your stomach and soul.
Start by heating 2 Tablespoons extra virgin olive oil in a large, 12″ skillet. Add 1 chopped red bell pepper, 1 chopped green bell pepper, and 1 small chopped red onion then season with 3-4 teaspoons chili pepper BLEND (vs plain chili powder) and salt. Saute until the peppers are crisp tender then add 1 cup frozen sweet corn and saute for another minute or two. Finally, stir in 1 cup canned black beans that have been drained and rinsed then add more chili pepper blend and/or salt to taste.
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 recommending 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 (this mixture can be made a day ahead of time, btw!) then preheat the oven to 400 degrees and spray a 9×13″ baking pan with nonstick spray. Place 5 , 4″ corn tortillas in the bottom of the pan then top with a scoop of the vegetables, 2-3 scoops gluten-free red enchilada sauce (here’s my super easy homemade enchilada sauce recipe >) and a sprinkling of a Mexican cheese blend.
You can squeeze 5 stacks in a 9×13″ pan, or use an individual sized baking pan for the 5th stack.
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 – and anyone else you might share them with – enjoy!
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Mini Vegetable Enchilada Stacks
Mini Vegetable Enchilada Stacks are perfectly proportioned and full of fresh vegetables, melty cheese, and savory enchilada sauce. A fun and delicious gluten-free dinner recipe!
- 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 (versus plain chili powder)
- 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
- 8oz shredded Mexican cheese blend
- Optional toppings: cilantro, avocado or guacamole, salsa
- Preheat oven to 400 degrees then spray a 9x13" 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.