Roasted Vegetable Enchilada Stack* Recipe
Make Roasted Vegetable Enchilada Stack* Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Enchilada Components
Method
Vegetable Preparation
- 1
Roast the Vegetables
Preheat your oven to 425°F (220°C). Chop the red bell pepper, zucchini, red onion, and any other vegetables you'd like to include into bite-sized pieces. In a large bowl, combine the chopped vegetables with olive oil, salt, black pepper, and ground cumin. Toss until all the vegetables are well coated.
- 2
Bake the Vegetables
Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, or until tender and slightly caramelized. Stir halfway through for even roasting. Once done, remove from the oven and set aside.
Enchilada Assembly
- 3
Layer the Enchiladas
In a baking dish, spread a thin layer of enchilada sauce on the bottom. Place 2 corn tortillas on top of the sauce. Add half of the roasted vegetables, half of the black beans, and a third of the shredded cheese. Drizzle a little enchilada sauce over the cheese.
- 4
Repeat the Layers
Add another layer of 2 corn tortillas, followed by the remaining roasted vegetables, the remaining black beans, and another third of the cheese. Top with the last 2 tortillas.
- 5
Final Topping
Spread the remaining enchilada sauce over the last layer of tortillas. Sprinkle the remaining cheese on top.
Baking
- 6
Bake the Enchilada Stack
Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
- 7
Garnish and Serve
Once baked, remove from the oven and let it cool for a few minutes. Garnish with fresh chopped cilantro before serving. Slice into squares and enjoy your Roasted Vegetable Enchilada Stack!
