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Stacked Vegetable Black Bean Enchiladas is not only easy to make, it’s healthy, yummy, and uses leftovers! How awesome is that! Oh yeah, and this Mexican inspired meal is vegan, vegetarian, gluten-free, and dairy free, so it fits many styles of eating.
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stacked enchiladas
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.
using leftovers
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. And it’s super easy because it’s made in the crock pot!
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.
Yes, these stacked enchiladas will be great with just about any chili.
Now, keep in mind that some chilis are waterier than others, so use your best judgment. You might want to drain the chili before you use it in this enchilada dish.
Some other great chili recipes to try: Chili Verde, Crock Pot Vegetarian Chili, and Lentil Chili.
Serving suggestions
These Stacked Vegetable Black Bean Enchilada are a great meal. Make them even more fun by serving them with Seasoned Black Beans, Chipotle Seasoned Rice, and Mexican street corn (esquites). Drizzle on some Cilantro Lime Dressing.
For dessert, serve up my classic Flan recipe.
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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
- 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
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.
Robin Rue
These are absolutely delicious! I made these for dinner last night and am so glad we have leftovers now!!
Allison
Hey 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
oh my goodness this is fantastic. Thank you for sharing – I used some of my homemade chili in these – which was a beef chili. So perfect!
Linda
Debi…staring at your enchiladas has me soooo hungry…They just came out of the oven… I sneaked a bite!! LOL Beautiful presentation and easy to follow directions as always!
Mana
Love Mexican food, this is really nice and I like that you didn’t use meat!
Sophia
OMG this is AMAZING Debi! A yummy and satifying veggie meal!
Robin Martin
This is a healthy dish with lots of flavour.
Mistee Dawn
This is so delicious. My hubby and I love it.
Terri Ingraham
This is DELICIOUS–yum! It should be on the cover of a food magazine!
Ave
The enchiladas are really great! I have never made enchiladas at home before, but your Stacked Veggie Smoky Black Bean Enchiladas were so easy – stacked is the way to go!
Patty Haxton Anderson
So lovin’ the stacked idea – it makes them so much easier. You could totally use any chili left overs – this is brilliant! I used canned chili!
Debra
I love that it is stacked! Made my family so happy that I made these for dinner!
tara
I doubled the amount of veggies in these and I added shredded pork that Ken smoked. It was awesome!
Meagan
I am definitely digging this black bean enchilada. It was easy to make and so delicious! I served them with rice and beans for a great meal!
Rosey
This is the kind of find I like to come across. Something new that I know hubby will like. I made them last night for dinner – and I was right, hubby loved them. I added chicken and left the corn out as well.
Michelle
I 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! We all loved it – even the kids! I was surprised that they ate all the vegetables – but they were kind of hidden.
Shelley
Oh, wow! This is 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!!! 😀 ~Shelley
KC
Yea for leftovers. They are my life. Great way to use soup as a Sauce for later. Yummy combo and vegetarian too. Winner!
shay
This is absolutely incredible. Mexican food, I’m here for it!! **Drooling all over keyboard**
Rini
That is 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 am so happy that I made this. I used a vegan chili that I had leftovers. This was yummy! Such a great idea to use leftovers like this!