Horizontal image of a square portion of stacked vegetable enchiladas on a blue and white plate, with a fork on the rim to the left, and a small dollop of sour cream with fresh herbs for garnish on top, with another plate in soft focus in the background beside a white kitchen towel with an orange stripe and a small white ceramic bowl of red salsa, on a blue-gray surface.

Stacked Vegetable Enchiladas

  • Author: Meghan Yager
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6-8 servings 1x


Full of fresh vegetables and cheese, these stacked vegetable enchiladas are packed with all the best flavors.



  • Cooking oil spray
  • 1 Tbsp unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 1 medium bell pepper, diced (red, yellow, or green)
  • 1 small jalapeno pepper, seeded and diced (optional)
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1 10-ounce package frozen spinach, thawed and drained
  • 1 cup corn, fresh or frozen
  • 1 14.5-ounce can diced tomatoes
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • Juice of 1 lime (about 12 tsp)
  • 1 15.5-ounce can pinto beans, rinsed and drained
  • 10 small corn tortillas
  • 1 1/2 cups shredded cheddar cheese


  1. Preheat oven to 375˚F. Spray a 9-by-11-inch metal baking pan or ceramic baking dish with cooking oil spray. Set aside.
  2. 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, stirring occasionally. Add garlic and continue cooking for 30 seconds. Stir in salt.
  3. Add spinach, corn, tomatoes, cumin, paprika, and chili powder. Stir well to combine. Continue cooking for another 5 minutes, until most of the liquid has evaporated, stirring occasionally. Stir in lime juice and pinto beans.
  4. While vegetable mixture is cooking, cover the bottom of the baking pan with half of the tortillas – feel free to tear them to cover the bottom completely.
  5. Spoon half of the vegetable mixture over the top, then sprinkle half of the cheese over that.
  6. Repeat with remaining tortillas, then the remaining vegetable mixture. Sprinkle evenly with the remaining cheese.
  7. Bake for 20 minutes. Let cool for 5 minutes, then cut into pieces and serve warm.

  • Category: Enchiladas
  • Method: Baking
  • Cuisine: Tex-Mex, Casseroles

Keywords: enchiladas, stacked enchiladas, vegetarian