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Home » Stacked Veggie & Smoky Black Bean Enchilada

Stacked Veggie & Smoky Black Bean Enchilada

July 24, 2014 by Debi 22 Comments

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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.

Stacked Veggie & Smoky Black Bean Enchiladas vegan, vegetarian, gluten-free, dairy free https://lifecurrentsblog.com

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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Stacked Veggie & Smoky Black Bean Enchiladas vegan, vegetarian, gluten-free, dairy free https://lifecurrentsblog.com

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.

Stacked Veggie & Smoky Black Bean Enchiladas vegan, vegetarian, gluten-free, dairy free https://lifecurrentsblog.com

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!

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Stacked Veggie & Smoky Black Bean Enchilada Recipe

Stacked Veggie & Smoky Black Bean Enchiladas vegan, vegetarian, gluten-free, dairy free https://lifecurrentsblog.com

Stacked Veggie & Smoky Black Bean Enchilada

Debi
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.
5 from 1 vote
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Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 259 kcal

Ingredients
  

  • 1 teaspoon olive oil
  • 1 small red onion chopped
  • 1 ½ cups chopped zucchini
  • ½ cup frozen corn kernels
  • 15 ounce can 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.
    1 teaspoon olive oil, 1 small red onion, 1 ½ cups chopped zucchini, ½ cup frozen corn kernels, 15 ounce can black beans
  • Pour ½ cup of Smoky Black Bean Chili Soup into the bottom of a 1.5 quart baking dish or a 13×9 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.
    2 cups Smoky Black Bean Chili Soup, 9 corn tortillas
  • 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.
    Easy Enchilada Sauce, Fresh cilantro

Nutrition

Calories: 259kcalCarbohydrates: 48gProtein: 12gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 932mgPotassium: 796mgFiber: 12gSugar: 7gVitamin A: 82IUVitamin C: 10mgCalcium: 92mgIron: 4mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword black beans, enchiladas, vegetable
Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!
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Filed Under: Budget, Main Dish, Mexican Food, Vegan Tagged With: black beans, chile, cilantro, Cooking, corn, dinner, enchilada, enchilada sauce, Food, gluten-free, healthy, Mexican, onions, recipe, tortillas, vegan, vegetarian, weeknight, zucchini

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about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

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Comments

  1. Sarah O'Toole

    January 18, 2015 at 5:34 pm

    These 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:)

  2. Gaye @CalmHealthySexy

    January 31, 2015 at 11:06 am

    These 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.

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Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read More >>>

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