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vegetarian enchilada stacks on a plate
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Mini Vegetable Enchilada Stacks

Mini Vegetable Enchilada Stacks are perfectly proportioned and full of fresh veggies. These meatless enchiladas are no rolling-required!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Keyword gluten free, vegetarian
Method Baking
Servings 5
Calories 474kcal

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

Instructions

  • 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.

Notes

  • I used Mission brand gluten-free "Street Tacos" sized corn tortillas.
  • Adapted from Pinch of Yum

Nutrition

Calories: 474kcal | Carbohydrates: 54g | Protein: 20g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 43mg | Sodium: 1154mg | Potassium: 469mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1986IU | Vitamin C: 54mg | Calcium: 383mg | Iron: 3mg