Clean eating stacked enchiladas are so easy to make. They are great for those busy nights and are truly a comfort food. Your family will be happy to sit around the table when you serve these enchiladas.
I have fond memories of my Mom making stacked enchiladas when I was young. I don’t know if it was a trend or if she didn’t want to roll dozens of enchiladas. Knowing my Mom, she didn’t want to roll enchiladas!
I spent many years living in the Southwest and grew to love Mexican food. When I go back to visit my Mom, she laughs because I want Mexican food for breakfast, lunch and dinner. Snacks too!
These enchiladas are not what most people think of when they picture enchiladas. They are, however, so good. I think they may be the best enchiladas EVER. Yes, I did raise my voice a little, that is how excited I am about these.
If you remember, I shared a recipe for clean eating enchilada sauce a few weeks ago. I used it when making these. The earthy sauce really made the vegetables and beans stand out.
I have to apologize quickly. I didn’t get a photo of the inside of the enchiladas. When I was finished making this dish full of deliciousness, I got a couple photos that I thought were good. When I cut into the enchiladas, I just couldn’t wait to eat them.
Thinking I would go back in the kitchen and snap a few photos of the layers of goodness after dinner. I sat down to eat. When I finished eating, I realized Big had gotten up from the table and put away all of the food. So, no photos of the insides.
I guess you will just have to make these for your family and then you can see how pretty the stacks are and how the beans, vegetables and cheese call out to you.
While reading the recipe, you will see that I used zucchini and black beans as the main ingredients. Oh yes, I used some fresh corn that we got from our CSA.
When you make this recipe, you can substitute those ingredients. I have used, yellow squash, pinto beans, kidney beans, spinach and peppers. I have, at times added ground beef, turkey or cooked chicken. This recipe is so versatile.
- 4 corn tortillas
- 2 - 3 cups clean eating enchilada sauce (or 1 can of enchilada sauce)
- 1 medium to large zucchini, sliced and quartered
- 1/2 onion, chopped
- 1 jalapeno, chopped (optional)
- 1 clove garlic, minced
- 1 cup corn kernels
- 1 can black beans, drained
- 1 teaspoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon cumin
- 1/8 teaspoon pepper
- 1 cup shredded cheddar cheese (I used a mix of white sharp cheddar and regular cheddar)
- Preheat oven to 350 degrees F
- In a large skillet, heat the olive oil.
- When oil is hot, add the onion and zucchini and jalapeño. Cook till soft.
- Add the corn, garlic and black beans; cook until heated.
- Season with the salt, cumin, and black pepper (you can add more seasoning if desired)
- Take off heat and set aside.
- Pour the enchilada sauce in a pie pan or dish with a higher side.
- Spread about 1/4 cup of enchilada sauce on the bottom of a pie pan. Lay a corn tortilla on it and top with 1/4 of the vegetable/bean mixture. Top with about 1/4 cup of sauce. Sprinkle with 1/4 cup of grated cheese.
- Repeat the layering in this manner until you have used 4 tortillas. You will end with the vegetable/bean mixture. Pour more sauce on the tortillas. Top with cheese.
- Bake, uncovered, at 350 for about 30 minutes or until heated through and cheese is melted.
- Let stand for 10 minutes before serving.
- This dish would be great topped with sour cream and cilantro.
I am sure your family will love this recipe – give it a try. Stop back by and let me know what your family though and what your choice of beans and vegetables were. Heck, email me a photo and I will post it on my Facebook page!