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    Home » Recipes » Vegetarian Dinner Recipes

    Aug 8, 2018 · Modified: Mar 5, 2019 by Becca Heyes · This post may contain affiliate links · 12 Comments

    Veggie enchilada stack

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    Total time: 50 minutes
    Servings: 4 people (3 if you're hungry!)
    5 from 7 votes
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    Veggie enchilada stack topped with avocado and tomatoes, shot from above

    Two cheesy bakes in a row, sorry! I must get more organised - though if you're anything like me, you won't be complaining. In case the mound of cheesy, saucy goodness in the photo above hasn't yet convinced you that you need to make this veggie enchilada stack, let me describe it for you.

    Veggie enchilada stack in a baking dish, topped with avocado and tomatoes

    What's in this veggie enchilada stack?

    This enchilada stack is super simple - no crazy ingredients, just classic flavours that go beautifully together. Just my kind of recipe. Inside that mound of cheesy goodness, you've got:

    - a simple, spicy homemade enchilada sauce
    - stacks of soft flour tortillas
    - plenty of veggies and beans
    - cheeeeeese
    - a nice big mound of toppings, to add a bit of freshness and really take it up a level!

    ...does that not sound pretty amazing?!

    Veggie enchilada stack in a baking dish with a large slice removed

    Why an enchilada stack?

    I'm a big fan of all kinds of veggie enchiladas (hi, my name is Becca and I'm a Tex-Mex addict), but an enchilada stack has the major bonus of being quicker and easier to prepare than the usual rolled-up kind. I'm definitely attracted to anything that makes life easier, and throwing stacks of flat tortillas into a baking dish is definitely quicker than having to fill and roll each one individually.

    I guess the end result is halfway between veggie enchiladas and Mexican lasagne, which is no bad thing. Give me some spicy veggies and cheese in any combination, and I'm sold.

    Collage showing veggie enchilada stack being constructed

    Homemade enchilada sauce

    If you want an even easier dinner (I salute you), feel free to skip the homemade enchilada sauce and use a jar instead. But it's so quick to make that even I could be bothered (and I can't be bothered to do much these days, with a 1 year old to chase around all day long).

    All you need to do is cook a few spices in a pan with a dash of oil until they're nice and fragrant, then add a squeeze of tomato puree and some stock. That's about it. The major plus of making your own homemade enchilada sauce is that you can tailor it perfectly to your tastes - you can use exactly what spices you like, and make it just the right level of spiciness.

    Portion of veggie enchilada stack on a plate topped with avocado and tomatoes

    Get stacking!

    Once you've made your sauce and sautéed your veg, it's time to get your stack on! Bake it until the sauce is bubbly and the cheese is golden brown (drooling yet?).

    Don't forget plenty of fresh toppings - they really elevate the dish, and let's face it, toppings are half of the fun of Tex-Mex food, right? Avocado, tomatoes, fresh coriander (cilantro), a big dollop of sour cream - or whatever else you fancy.

    Portion of veggie enchilada stack on a plate with avocado and sour cream, shot from above

    Veggie enchilada stack

    A simple weeknight dinner - veggie enchilada stack, with an easy homemade enchilada sauce. All the flavour of your favourite enchiladas, without the faff!

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 7 votes
    Print Pin Comment
    Prep Time: 25 minutes
    Cook Time: 25 minutes
    Total Time: 50 minutes
    Servings: 4 people (3 if you're hungry!)
    Calories: 389kcal
    Author: Becca Heyes
    (prevents your screen from going dark)

    Ingredients

    For the veggie mixture:

    • 1 tablespoon oil
    • 1 red onion, sliced or diced
    • 2 cloves garlic, minced
    • 1 bell pepper, diced (I used orange)
    • ~ 8 medium mushrooms, diced
    • 400 g tin kidney beans, drained (240g, or ~ 1 ¼ cups, when drained)

    For the homemade enchilada sauce:

    • 2 tablespoon oil
    • 1 tablespoon plain flour
    • 1 teaspoon smoked paprika
    • ½ teaspoon cayenne chilli pepper
    • ½ teaspoon ground cumin
    • 1 tablespoon tomato puree (tomato paste)
    • 250 ml (~ 1 cup) vegetable stock

    To assemble:

    • 5 small flour tortillas
    • 75 g cheddar cheese, grated (~ ¾ cup when grated)
    • To serve: your choice of fresh coriander (cilantro), fresh tomatoes, avocado, sour cream, etc.

    Instructions

    • Heat a dash of oil in a large frying pan, and add the onion, garlic, pepper and mushrooms. Cook over a medium heat for 5 minutes, stirring regularly, until fairly soft. Add the kidney beans, and cook for a couple more minutes.
    • To make the homemade enchilada sauce, heat a couple of tablespoons of oil in a small saucepan, and add the flour and spices. Cook over a low heat for a couple of minutes, stirring constantly, until fragrant. Add the tomato puree and vegetable stock, and whisk constantly until the mixture comes together into a smooth sauce. Simmer for a few minutes until the sauce reaches your desired consistency (add a dash more water if you'd like it to be thinner).
    • To assemble the dish, add one small spoonful of the sauce to the bottom of a baking dish, and spread it around with the back of a spoon (this is just to stop the tortilla from sticking). Add a small flour tortilla, and top with some of the vegetables, cheese, and one spoonful of the enchilada sauce. Repeat with the remaining ingredients, layering upwards until you've used all of the veggies (the exact order and quantities doesn't matter - I ended up using 5 tortillas in total, so 4 layers of veggies and cheese in between). Finish the dish by pouring over any remaining sauce, and topping with any remaining cheese. It doesn't matter if you don't entirely cover the tortillas around the edges.
    • Bake at 190°C (Gas Mark 5 / 375°F) for around 25 minutes, or until the cheese is crispy and the sauce is bubbling.
    • Serve with plenty of fresh toppings - I added fresh coriander (cilantro), tomatoes and avocado on top, and served a dollop of sour cream on the side.

    Nutrition

    Serving: 1 portion - Calories: 389 kcal - Carbohydrates: 40.9 g - Protein: 15 g - Fat: 19.3 g - Saturated Fat: 6.1 g - Polyunsaturated Fat: 0 g - Monounsaturated Fat: 0 g - Trans Fat: 0 g - Cholesterol: 20 mg - Sodium: 428 mg - Potassium: 0 mg - Fiber: 6.7 g - Sugar: 4.9 g - Vitamin A: 0 IU - Vitamin C: 0 mg - Calcium: 0 mg - Iron: 0 mg

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for ¼ of the recipe.

    Here's another of my favourite ever enchilada recipes: refried bean enchiladas with jalapeño cheese sauce!

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    Comments

    1. Stephanie says

      March 19, 2019 at 6:52 pm

      So tasty! I had some pancakes in the freezer, so I used them instead of tortilla, and it came out beautifully. I like to cook ahead and this froze and thawed with no problem.

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        March 21, 2019 at 9:43 am

        Thanks Stephanie, glad you enjoyed it - great idea to use your frozen pancakes!

        Reply
    2. Jane says

      August 20, 2018 at 3:57 pm

      This is delicious, it's by far the best veggie recipe I've made in a very long time. I shall be making it again very soon.5 stars

      Reply
      • Becca @ Amuse Your Bouche says

        August 20, 2018 at 4:02 pm

        Wow praise indeed, thank you so much Jane!

        Reply
    3. Maureen says

      August 17, 2018 at 2:29 am

      Using veggies as a topping is a good idea. It's a lot nice than just placing some lettuce on top.

      Reply
    4. Natasha Minocha says

      August 13, 2018 at 12:33 pm

      WOW ! This looks so good. Thank you so much for the inspiration!5 stars

      Reply
    5. Jill says

      August 12, 2018 at 8:42 pm

      I would never complain about too much cheese - there's no such thing :) This recipe looks really tasty!5 stars

      Reply
    6. Ellen says

      August 12, 2018 at 8:16 pm

      I love that you made enchiladas into a fun new "stacked" dish. I know these will be popular in my house.

      Reply
    7. kim says

      August 12, 2018 at 2:09 pm

      Yum! This looks so flavorful. I know my whole family would enjoy this dish!5 stars

      Reply
    8. Claudia Lamascolo says

      August 12, 2018 at 1:07 pm

      This is the perfect meal for me although the family eats meat I can divide it and make it both ways. Never thought of that before thanks5 stars

      Reply
      • Becca @ Amuse Your Bouche says

        August 13, 2018 at 8:53 pm

        That would definitely work! I'm sure they'd love the vegetarian version anyway though ;)

        Reply
    9. Bintu | Recipes From A Pantry says

      August 12, 2018 at 10:19 am

      This looks like such a tasty dinner option, I could see it being very popular in my house! Looks delicious5 stars

      Reply

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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