Here’s a recipe for a vegetable-filled, cheesy, stacked enchilada. Using vegan cheese, summer squash, and bell peppers, these Stacked Squash and Bell Pepper Enchiladas are a snap to make. Serve with baked sweet potatoes and a big salad. Photos by Hannah Kaminsky.

Recipe

Stacked Squash and Bell Pepper Enchiladas

Here’s a vegetable-filled variation of the traditional stacked cheese enchilada. Using vegan cheese, summer squashes, and bell peppers, these are a snap to make.

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Course: Enchiladas

Cuisine: Southwestern / Mexican

Diet: Vegan, Vegetarian

Keyword: vegetable Enchiladas

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings:

Calories: 246kcal

Author: Veg Kitchen

Ingredients

1 tbsp olive oil
1 medium yellow summer squash halved lengthwise and thinly sliced
1 medium zucchini cut to match summer squash
1 medium yellow or orange bell pepper cut into short, narrow strips
1 medium red bell pepper cut to match green pepper
¼ cup fresh cilantro minced
12 corn tortillas
Enchilada Sauce
1 ½ cups grated vegan cheese

US Customary - Metric

Instructions

Heat the oil with 2 tablespoons water in a large skillet. Add the squashes and bell peppers and cook, covered, until just tender, stirring occasionally.
Preheat the oven to 400º F.
Line a baking sheet with parchment. Arrange 6 tortillas on it in and layer them as follows: A small amount of the sauce, a layer of the vegetables, a sprinkling of cheese, another tortilla, more sauce and another sprinkling of cheese.
Bake for 8 to 10 minutes, or until the cheese is melted and the enchiladas are hot. Transfer the enchiladas to plates and serve at once.