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.

Serves: 6

• 1 tablespoon olive oil
• 1 medium yellow summer squash, halved lengthwise and thinly sliced
• 1 medium zucchini, cut to match summer squash
• 1 medium green bell pepper, cut into short, narrow strips
• 1 medium red bell pepper, cut to match green pepper
• 1/4 cup minced fresh cilantro
• 12 corn tortillas
• Enchilada Sauce ^[1]
• 1 1/2 cups grated vegan cheese

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.

• Here are more recipes using bell peppers. ^[2]
• For lots more Southwestern-style recipes, go to A Southwestern Supper ^[3].