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Mini Vegetable Enchilada Stacks

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Mini Vegetable Enchilada Stacks layer corn tortillas with seasoned vegetables, black beans, enchilada sauce, and melted cheese. These individual vegetarian stacks are colorful, satisfying, and perfect for an easy dinner or meal prep.

Ingredients

  • 12 small corn tortillas
  • 1 1/2 cups red enchilada sauce
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 yellow or orange bell pepper, diced
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded Mexican-style cheese or cheddar cheese
  • 1/4 cup chopped fresh cilantro
  • Sliced green onions, optional
  • Diced avocado, optional
  • Sour cream, optional
  • Lime wedges, optional

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a muffin pan or individual oven-safe baking dishes.
  2. Heat the olive oil in a large skillet over medium heat. Add the onion, bell peppers, and zucchini and cook until they begin to soften.
  3. Stir in the garlic, corn, black beans, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for a few more minutes until heated through and well seasoned.
  4. Cut or trim the corn tortillas as needed so they fit comfortably into the muffin cups or small baking dishes.
  5. Spoon a small amount of enchilada sauce into the bottom of each prepared cup. Add a tortilla, some of the vegetable mixture, another spoonful of enchilada sauce, and a sprinkle of shredded cheese.
  6. Repeat the layers to create individual stacks, finishing each stack with enchilada sauce and shredded cheese.
  7. Bake for 15–20 minutes, or until the stacks are heated through and the cheese is melted and bubbling.
  8. Let the enchilada stacks rest for about 5 minutes before carefully removing them from the pan.
  9. Garnish with chopped cilantro and serve with optional green onions, avocado, sour cream, and lime wedges.

Notes

  • Substitute mushrooms, spinach, diced tomatoes, poblano peppers, sweet potatoes, or roasted butternut squash for the vegetables as desired.
  • Cook moisture-rich vegetables before assembling the stacks to help prevent soggy tortillas.
  • Add extra black beans, pinto beans, cooked lentils, quinoa, or brown rice for a more substantial filling.
  • Green enchilada sauce can be used instead of red enchilada sauce.
  • Monterey Jack, cheddar, pepper Jack, or a Mexican-style cheese blend all work well.
  • For extra heat, add chopped jalapeño, additional chili powder, pepper Jack cheese, or a spicy enchilada sauce.
  • For a vegan variation, use plant-based cheese and sour cream alternatives.
  • Store cooled leftovers in an airtight container in the refrigerator for 3–4 days. Reheat at 350°F (175°C) until hot, or microwave individual portions.
  • Freeze cooled stacks without fresh toppings in a freezer-safe container. Thaw in the refrigerator before reheating in the oven.

Nutrition

Find it online: https://thefamilycooking.com/mini-vegetable-enchilada-stacks/