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 1–2 tsp)
- 1 15.5-ounce can pinto beans, rinsed and drained
- 10 small corn tortillas
- 1 1/2 cups shredded cheddar cheese
- Preheat oven to 375˚F. Spray a 9-by-11-inch metal baking pan or ceramic baking dish with cooking oil spray. 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, stirring occasionally. Add garlic and continue cooking for 30 seconds. Stir in salt.
- 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.
- 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.
- Spoon half of the vegetable mixture over the top, then sprinkle half of the cheese over that.
- Repeat with remaining tortillas, then the remaining vegetable mixture. Sprinkle evenly with the remaining cheese.
- 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