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    Home » Recipes » Global Recipes

    Stacked Squash and Bell Pepper Enchiladas

    Published: Jul 26, 2019 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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 veggie enchiladas

    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.
    5 from 1 vote
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    Course: Enchiladas
    Cuisine: Southwestern / Mexican
    Diet: Vegan, Vegetarian
    Keyword: vegetable Enchiladas
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 246kcal
    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
    US Customary - Metric

    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.

    Nutrition

    Calories: 246kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 308mg | Potassium: 355mg | Fiber: 6g | Sugar: 3g | Vitamin A: 837IU | Vitamin C: 73mg | Calcium: 76mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

     

    Stacked squash and bell pepper enchiladas

    Stacked vegan squash and bell pepper enchiladas

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

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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