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Stacked Squash and Bell Pepper Enchiladas
Posted By Nava On July 30, 2011 @ 6:00 pm In A Southwestern Supper,Bell Peppers | No Comments
Here’s a vegetable-filled variation of the traditional stacked cheese enchilada. Using vegan cheese, it’s a snap to make. Serve with baked sweet potatoes and a big salad.
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.
Article printed from Vegan & Vegetarian Recipes: VegKitchen.com: http://www.vegkitchen.com
URL to article: http://www.vegkitchen.com/recipes/everyday-meals/southwestern-supper/stacked-squash-and-bell-pepper-enchiladas/
URLs in this post:
 Enchilada Sauce: http://www.vegkitchen.com/recipes/savor-and-flavor/simple-sauces/enchilada-sauce/
 recipes using bell peppers.: http://www.vegkitchen.com/category/recipes/vegetables-all-year-round/bell-peppers-vegetables-all-year-round/
 A Southwestern Supper: http://www.vegkitchen.com/category/recipes/everyday-meals/southwestern-supper
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