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: Nava
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
- 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.
- For lots more Southwestern-style recipes, go to A Southwestern Supper.
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