Stacked Squash and Bell Pepper Enchiladas

Stacked veggie 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. Serve with baked sweet potatoes and a big salad. Photos by Hannah Kaminsky.

Stacked Squash and Bell Pepper Enchiladas
Author: 
Recipe type: Enchiladas
Cuisine: Southwestern / Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
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.
Ingredients
  • 1 tablespoon 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 minced fresh cilantro
  • 12 corn tortillas
  • Enchilada Sauce
  • 1½ cups grated vegan cheese
Instructions
  1. 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.
  2. Preheat the oven to 400º F.
  3. 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.
  4. 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.

 

 

Stacked squash and bell pepper enchiladas

Stacked vegan squash and bell pepper enchiladas

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