Stacked Veggie Enchiladas

January 30, 2018

It was another cold day here in Anchorage with temps in the teens. Luckily the sun is shining though, and I can tell it is rising earlier in the morning and setting later in the day. I think we’ve gained about 100 minutes of daylight since solstice in December. I’ll take it!

I have a really delicious recipe that I have been making on a regular basis for months now. I am not one to make a recipe over-and-over again unless it really blows me away. These Stacked Veggie Enchiladas are not only delicious, but they are really easy to throw together and you can sub out so many different veggies for them. I have to give my friend, Whitney, credit for this super easy recipe, however. She made them when I was over at her house, so most of the recipe is hers.

In this particular batch I used onions, zucchini, mushrooms, peppers, and spinach, but you could easily swap in or out those items for some yellow squash, kale, broccoli, throw in some olives, or even add chicken if you wanted some additional protein.

It takes some time to chop the vegetables, but after that everything is a breeze. You’ll want to saute all of the veggies in a pan on the stove top for several minutes to cook everything through.

While that is cooking, get the rest of the items together: corn tortillas, enchilada sauce, refried black beans, and a can of black beans. I’m not that picky about the brand of the items except for the refried black beans; I highly recommend using the Amy’s Refried Black Beans.

Once the veggies are done sauteing, the stacking begins. Start by spreading about 1/4 of the can of enchilada sauce at the bottom of your 9 x 13 inch pan. Then place two corn tortillas on top and add another good dousing of enchilada sauce on top of that.

Make sure to spread the enchilada sauce over everything, so the corn tortillas are covered with sauce and don’t dry out. You’ll then dump half of the vegetable mixture on top followed by two more corn tortillas and more enchilada sauce.

Next will be the refried beans, which were kind of hard to spread out–I had to use my fingers to spread everything out. Finally, the remaining veggies will go on top, followed by the last two corn tortillas, the reamining enchilada sauce, the can of black beans, and finally some cheese.

You’ll want to baked covered for 30 minutes with some foil, and then uncovered for 15 minutes to melt that cheese.

Stacked Veggie Enchiladas

Servers: 6-8
Prep time: 20 minutes
Cook time: 45 minutes


1 tablespoon olive oil

1 onion, chopped

1 bell pepper, chopped

2 small zucchini, chopped

5 oz. mushrooms (about 2+ cups), cut into quarters or eighths

2 large handfuls of spinach

15 oz can black beans, drained and rinsed

15 oz can refried black beans

19 oz red enchilada sauce

6 corn tortillas

1.5 cups shredded cheese

sour cream and cilantro for serving


1. Preheat oven to 350*F.

2. Heat oil in large saucepan on the stove top. Saute onion for a couple of minutes, and then add peppers and zucchini. After those have sauteed for a couple of minutes, then add mushrooms, and finally the spinach until it wilts.

3. In a large 9 x 13 inch baking pan, spread 1/4 can enchilada sauce on the bottom. Top with 2 corn tortillas.

4. Spread 1/4 can enchilada sauce on top of the corn tortillas and then top with half of the veggie mixture.

5. Place 2 corn tortillas on top of the veggies along with 1/4 can of the enchilada sauce.

6. Spread refried black beans on top of this layer and spread the remaining vegetables over everything.

7. Place the last 2 corn tortillas on, along with the rest of the enchilada sauce, black beans, and finally the cheese.

8. Bake for 30 minutes covered. Then uncover and bake for 15 more minutes or until cheese is melted.


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