Stacked Vegetable Enchiladas

When warm weather hits, I start looking forward to all the fresh vegetables that are on their way.  Whether you grow your own veggies or bring them home from the farmer’s market, these Stacked Vegetable Enchiladas make the most of the summer’s bounty.

Enchiladas are always a hit with my family, so my Chicken Enchiladas make frequent appearances on our meal plan.  But this time I wanted to lighten things up a bit, while putting some of that lovely produce to good use.  I decided to use the layering method I love so much from my Mexican Lasagna recipe instead of rolling individual enchiladas to save some effort.  Just saute the vegetables, assemble the layers and into the oven it goes, lickety split.

These Stacked Vegetable Enchiladas are a breeze to make, easy on the budget (especially if you have your own garden), and pack a healthy punch.  That’s my idea of a great family dinner.  Which this was.  Really great.

Stacked Vegetable Enchiladas
serves 6-8

1 tablespoon butter
1 medium yellow onion, diced
1 medium bell pepper, diced (red, yellow, or green)
1 small jalapeno pepper, seeded and diced (optional)
2 cloves garlic, minced
1 package (10 ounces) frozen spinach, thawed and drained of moisture
1 cup corn, fresh or frozen
1 can (14.5 ounces) diced tomatoes
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon chili powder
1 lime, juiced
1 can pinto beans, drained
10 corn tortillas
1 1/2 cups cheddar cheese, grated

Preheat oven to 375 degrees.  Spray a 9×11 pan with cooking spray, or use a Misto filled with olive oil.  Set aside.

Heat butter in a large skillet over medium high heat.  Add onion, bell pepper, and jalapeno if using.  Cook until softened, about 6-8 minutes.  Add garlic and continue cooking for 30 seconds.  Sprinkle with salt to taste.

Add spinach, corn, tomatoes, cumin, paprika, and chili powder to skillet.  Stir well to combine.  Continue cooking for another 5 minutes, until most of the liquid has evaporated.  Stir in lime juice and pinto beans.

While vegetable mixture is cooking, cover the bottom of the 9×11 pan with half of the tortillas – feel free to tear them to get them to cover the bottom.  Spoon half of the vegetable mixture over the top, then sprinkle half of the cheese over the top.  Repeat with remaining tortillas, then vegetable mixture.  Sprinkle evenly with the remaining cheese.

Bake for 20 minutes.  Let cool for 5 minutes, then cut into pieces and serve warm.


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  1. Georgeann says

    I made this for dinner tonight. They were easy and sooo delicious! My super picky daughter even LOVED them!

  2. Angi says

    I tried this recipe last night and it was delicious! I used black beans instead of pinto beans and somehow lost the jalapeno somewhere between the grocery store and home, but did everything else the same. Thank you.

  3. says

    This recipe is wonderful!
    I made it tonight. Super easy, super tasty, and super filling.
    My husband and kids (and I) enjoyed it a lot.
    It’s a keeper.