Stacked Veggie & Smoky Black Bean Enchilada
Alright, I’ve said it before and I’ll say it again, I’m a pretty lazy cook. I love to make up new recipes, try new things, and use leftovers in new creative ways, yes. But when it comes to things like rolling enchiladas, I’m right out! First, you try to roll the tortilla, and it cracks. So, you daintily shove it in the pan and hope no one notices the cracks. Then when you try to serve one enchilada after its been baked, it cracks again. So, now you’re stuck with mushy looking (albeit delicious), enchilada hash.
So, I’ve decided that the lazy cook in me may never do rolled enchiladas again. Instead, I’m all about the stacked enchilada. Stacking takes practically no time at all. And, serving’s a breeze.
This Stacked Veggie & Smoky Black Bean Enchilada is not only easy to make, it’s healthy, yummy, and uses leftovers! How awesome is that! Oh yeah, and it’s vegan, vegetarian, gluten-free, and dairy free, so it fits many styles of eating.
Make the Smoky Black Bean Enchilada Soup earlier in the week (or even a week or two before). Serve the chili with rice and some fun garnishes. Then, either refrigerate the leftover chili, or depending on how far in advance, freeze the leftovers. Now you’re all set to have two yummy meals!
One of the other time savers I have in this recipe is the use of frozen corn. You don’t even need to thaw it. And, I keep a batch of the Easy Enchilada Sauce in the fridge all the time now; it also freezes really well.
In general, I like the flavor of corn tortillas better, so I recommend using those. Besides, they’re gluten-free. But, if you prefer to use flour, please feel free. Or, they have those fun ones with green chiles or red peppers in them, those would be great as well.
The stacked enchiladas come together pretty quickly, with only some chopping and about 15 minutes of stove time. Then, after they’re all stacked, into the oven for baking, and you can set the table, help with homework, or just quietly with a glass of wine while you wait for them to finish cooking. Happy Eating!
Stacked Veggie & Smoky Black Bean Enchilada Recipe
Stacked Veggie & Smoky Black Bean Enchilada
Ingredients
- 1 teaspoon olive oil
- 1 small red onion chopped
- 1 ½ cups chopped zucchini
- ½ cup frozen corn kernels
- 1 (15-ounccan black beans drained and rinsed
- 9 corn tortillas
- 2 cups Smoky Black Bean Chili Soup
- Easy Enchilada Sauce
- Fresh cilantro
Instructions
- Preheat the oven to 375° F.
- Heat the olive oil in a large pan over medium-high heat. Sauté the onion for about 5 minutes, until softened, and add the zucchini and corn. Cook for an additional 5-10 minutes until the veggies are heated through. Add the black beans to the skillet, stir to combine, and remove from the heat.
- Pour ½ cup of Smoky Black Bean Chili Soup into the bottom of a 1.5 quart baking dish or a 13x9 pan, and spread it around to coat the bottom of the dish. Place 3 tortillas on the chili. Top the tortillas with 1/3 of the black bean veggie mixture. Top with ½ cup of chili. Place 3 more tortillas on top. Cover with ½ of remaining veggies, and ½ cup of chili. Continue stacking with remaining 3 tortillas, remaining veggies, and remaining chili.
- Bake for 20-25 minutes, until warmed through. Remove from the oven and allow to cool for 10 minutes.
- Serve with Easy Enchilada Sauce, and garnish with chopped cilantro.
Robin Rue says
July 25, 2014 at 10:24 amThat sounds absolutely delicious! I would love to make this sometime soon!!
Allison says
July 25, 2014 at 1:42 pmHey Debi! I’ve been so busy the last few weeks that I need recipes like this. Also, if you’re cooking from scratch, you’re not lazy! 😉 Can I just say that I adore your enchilada sauce? Still making it with your GF suggestion. SO GOOD. Everyone loves it. I think I would enjoy an enchilada wedge even more than a rolled one. So excited about this recipe! Repurposing leftovers is always a good move.
Katherines Corner says
July 25, 2014 at 4:19 pmoh my goodness this looks fantastic. Thank you for sharing at the Thursday Favorite Things Blog Hop Watch for your feature on Monday xo
mealplanmaven says
July 25, 2014 at 6:09 pmDebi…staring at your enchiladas has me soooo hungry…and I already had dinner! LOL Beautiful presentation and easy to follow directions as always!
mamatomanyblessings says
July 25, 2014 at 7:05 pmLove Mexican food, this sounds really nice and I like that you didn’t use meat!
Sophia @ NY Foodgasm says
July 25, 2014 at 8:25 pmOMG this looks AMAZING Debi! A yummy and satifying veggie meal!
Robin Martin says
July 25, 2014 at 9:00 pmLooks like a healthy dish with lots of flavour.
Mistee Dawn says
July 26, 2014 at 1:05 amThis looks so delicious. I want some! I bet my hubby would love it.
Terri Ingraham | Sugar Free Glow says
July 26, 2014 at 3:43 amThis looks DELICIOUS–yum! It should be on the cover of a food magazine!
Ave says
July 26, 2014 at 7:45 amThe photos are really great! I have never mad enchiladas at home, but your Stacked Veggie Smoky Black Bean Enchiladas look so good, that I might have to make them asap!
Patty Haxton Anderson says
July 26, 2014 at 9:45 amSo lovin’ the stacked idea. You could totally use any chili left overs – this is brilliant!
Debra says
July 26, 2014 at 10:32 amI love that it is stacked! Gorgeous and looks delicious!
taranoland says
July 26, 2014 at 10:55 amOMG, I want this so badly, gorgeous pictures too!!
Meagan @ A Zesty Bite says
July 26, 2014 at 1:01 pmI am definitely digging this black bean enchilada. Love the photos.
Rosey says
July 26, 2014 at 1:07 pmThis is the kind of find I like to come across. Something new that I know hubby will like. I’m pinning it, thanks for the share.
dishofdailylife says
July 28, 2014 at 4:55 amI love your description of “enchilada hash.” It had me cracking up because that is exactly what happens to me too. My husband is in charge of all rolling because he is way better at it than me! I do love enchiladas though and I’m always up for trying a new recipe so I was glad to run across yours! Thank you for linking it up with us at Foodie Fridays…we’re happy to have you!!
Two Healthy Kitchens says
July 28, 2014 at 6:07 amOh, wow! This looks so delicious! I love that you took your soup and turned it right around into a second meal – such a timesaver! When it comes to pulling a gorgeous meal together fast … and heading out the door to the next adventure … this recipe just proves how good lazy cooking can be!!! 😀 Pinning for sure! ~Shelley
KC the Kitchen Chopper says
August 4, 2014 at 11:42 amYea for leftovers. They are my life. Great way to use #soup as a #Sauce for later. Yummy combo and vegetarian too. Winner!
shaywiz says
August 11, 2014 at 7:32 amThis looks absolutely incredible. Mexican food, here I come!! **Drooling all over keyboard**
Healing Tomato says
January 16, 2015 at 4:31 pmThat looks amazing. I have seen all the recipes you put on your page and I can say that your are definitely NOT lazy. I love a vegetarian Mexican meal and I will add this to my recipe collection
Sarah O'Toole says
January 18, 2015 at 5:34 pmThese look amazing! We are big fan’s of Mexican…we just made the best vegan soft tacos…but think we need to give this recipe a try:)
Gaye @CalmHealthySexy says
January 31, 2015 at 11:06 amThese look great. I’m printing it out to try this week. Found it on a collection that Michelle from A Dish of Daily Life shared.