The Two Peas & Their Pod Cookbook is here.Order Now Quick Summary Stacked Vegetable Enchiladas- stacked enchiladas made with roasted vegetables, black beans, cheese, and enchilada sauce.These easy enchiladas are a family favorite and they are freezer friendly too! Roasted vegetables are my favorite.

I make a pan every single week to eat and to use in recipes.I love using roasted veggies to make these Stacked Roasted Vegetable Enchiladas.I love stacked enchiladas because they are easy to make.

You just layer the roasted veggies, black beans, enchilada sauce, corn tortillas, and cheese in a pan.You don’t have do do any rolling and each layer is loaded with cheesy vegetable goodness.The enchiladas are hearty and have incredible flavor.

This is a family favorite meal and the leftovers are great too! You can even freeze the enchiladas.I recommend making a pan to eat for dinner and one for the freezer so you have dinner ready for another day.Enchilada Ingredients Veggies– I use red bell pepper, zucchini, yellow squash, and onion! Feel free to use your favorite veggies.

Olive oil– for roasting the veggies.Black beans– rinse and drain before using.Green chiles– make sure you buy mild green chiles! Spices– cumin, chili powder, and paprikaGarlic– use fresh garlic! Jalapeño– remove the seeds before mincing! Cilantro– so fresh!Enchilada sauce– we like to use our homemade enchilada sauce, but store bought is fine too.Corn tort

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