Stacked Squash and Bell Pepper Enchiladas

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.

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

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 6

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

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.

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

• Here are more recipes using bell peppers.
• For lots more Southwestern-style recipes, go to A Southwestern Supper.