Mini Vegetable Enchilada Stacks – Vegetarian Enchiladas Recipe

Yields: 4 servings
Prep time: 20 minutes
Cook time: 30 minutes


For the Filling:

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon smoked paprika (optional)
  • 1/4 teaspoon salt, or more to taste
  • 1/2 teaspoon black pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup frozen or fresh corn kernels

For the Stacks:

  • 12 small (street taco size) corn tortillas
  • 1 (15-ounce) can red enchilada sauce
  • 1 1/2 cups shredded Mexican blend cheese

Optional Toppings:

  • Chopped cilantro
  • Sliced avocado or guacamole
  • Sour cream
  • Salsa
  • Diced red onion


Make the Filling:

  • Heat the olive oil in a large skillet over medium heat. Add the onion, bell peppers, and garlic and cook until softened, about 5 minutes.
  • Stir in the chili powder, cumin, smoked paprika (if using), salt, and pepper. Cook for 30 seconds, stirring constantly, until fragrant.
  • Add the black beans and corn kernels. Cook for another 2-3 minutes until everything is heated through. Taste and adjust seasonings as needed.

Warm Tortillas:

  • Warm the tortillas in the microwave for 10-15 seconds each or wrap in a damp paper towel and heat for about 30 seconds. This helps prevent them from cracking when stacking.

Assemble the Stacks:

  • Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  • Place 3 tortillas on the bottom of the baking dish. Top each tortilla with a generous portion of the veggie filling, followed by a drizzle of enchilada sauce and a sprinkle of cheese.
  • Repeat the layers with 3 more tortillas, filling, sauce, and cheese. Top with the remaining tortillas.
  • Spread the remaining enchilada sauce on the top layer and sprinkle with the rest of the cheese.


  • Cover the dish tightly with aluminum foil and bake for 20 minutes.
  • Uncover and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.


  • Let the enchilada stacks rest for 5-10 minutes before serving. Top with your desired toppings like cilantro, avocado, sour cream, salsa, and red onion.


  • Adjust spice level: Increase or decrease spices, add a pinch of cayenne pepper, or use diced jalapeño in the filling for extra heat.
  • Customize your veggies: Feel free to add other vegetables like zucchini, mushrooms, spinach, or sweet potatoes. Get creative!
  • Make it creamy: Stir in a few tablespoons of cream cheese or sour cream to the enchilada sauce for a richer flavor.

Enjoy your delicious vegetarian enchilada stacks!


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