Stacked enchiladas with roasted peppers, sweet potato, cauliflower, and salsa – a healthful yet comforting vegetarian meal perfect for sharing with guests.
Cheesy, filling, baked, comforting, share-able, desireable, flavorful flavorful enchiladas. I couldn’t tell you a single occasion in which I’d turn something of this nature down. Which makes me curious to know…
When it comes to enchiladas, what’s your theory?
Do you make your own enchilada sauces? Do you take the authentic corn tortilla route, or do you prefer flour tillas? What’s your favorite enchilada meat (if any)? Can you dig a less traditional chile verde or salsa enchilada as much as I?
While I’m up for a meaty enchilada most days of the week, I like how filling yet healthful vegetarian enchiladas are. Let the Mushroom, Zucchini, and Black Bean Enchiladas, Small Batch Sweet Potato and Black Bean Enchiladas, and Roasted Vegetable Enchiladas I showed you in posts past be your Exhibits A – C.
In addition to my loads-of-vegetables enchilada theory, I also subscribe to the stacked-like-lasagna theory when it comes to enchiladas. I find they’re actually easier to make, PLUS, they feed more mouths. Rather than rolling the enchiladas in tortillas, you use the tortillas similarly to noodles, as stacking mechanisms, creating a sort of enchilada casserole.
The result?: A show stopping easy-to-serve, palate-pleasing, comforting-yet-healthful, gluten-free meatless meal to get your week headed in the right direction.
And the sauce? For this batch, I used a store-bought salsa rather than enchilada sauce. You can use any homemade or store-bought salsa or enchilada sauce you please.
Way I see it, these stacked enchiladas are perfect for sharing with the whole family, entertaining guests, or for making ahead of time and eating throughout the week.
Recipe Adaptations:
- These enchiladas can be made any time of year using in-season veggies. For instance, you can use broccoli, any summer squash, any winter squash, kale, spinach, black beans, corn, etc.
- You can also use any of your favorite cheeses – if you want to be really fancy, you can use gouda, gruyere, or aged white cheddar. My go-to when it comes to enchiladas is classic combo of Jack and cheddar cheese.
- In addition to changing up the vegetables in this recipe, you can also use any type of salsa you’d like, including salsa verde, or even traditional enchilada sauce.
- Swap the corn tortillas for flour tortillas
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If you make this vegetarian Stacked Enchiladas recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
Roasted Vegetable Stacked Enchiladas
Ingredients
- 1 medium sweet potato chopped
- 1 medium head cauliflower chopped into florets
- 1 medium yellow onion diced
- 1 red bell pepper cut into matchsticks
- 1 orange bell pepper cut into matchsticks
- 1 pasilla pepper cut into matchsticks
- ¼ cup avocado oil divided
- 1 tsp sea salt
- 1 Tbsp chili powder
- 12 corn tortillas halved
- 1 16-ounce jar salsa, or homemade salsa of choice
- 1 cup mild cheddar cheese grated
- 1 cup Jack cheese grated
Instructions
- Preheat the oven to 375° F and line 2 baking sheets with parchment paper. Place the chopped vegetables in a large mixing bowl and drizzle with olive oil, salt and chili powder. Toss everything together so that the vegetables are coated in oil and seasoning. Spread the vegetables over the two baking sheets and bake for 20-30 minutes, or until golden-brown and cooked through. Lower the oven temperature to 350°F.
- Pour ¼ cup of salsa into the bottom of a large casserole dish and spread it around. Arrange 8 of the corn tortilla halves (or 4 whole corn tortillas) in the bottom of the casserole dish (it’s okay for the tortillas to overlap).
- Add 1/3 of the roasted vegetables, followed by 1/3 of the grated cheese and 1/3 of the salsa. Repeat for two more layers using the remaining ingredients, ending with the roasted vegetables and grated cheese as the top layer.
- Place the casserole dish on the center rack of the oven and bake for 30 minutes, or until the cheese is melted. Remove from the oven and allow enchiladas to cool at least 20 minutes before cutting into squares and serving. Note: If transporting the enchiladas, allow them to cool to room temperature, then cover with plastic wrap or foil.
This looks amaaaaazing!! Roasted veggies for the win, always! 🙂
I’m with you! Let’s go back to the weekend! Our cable / internet got knocked out all weekend and while frustrating it made for one relaxing time! PS these stacked enchiladas??? Sound incredible!!
The rainy weather was so nice this weekend! It gave me the most gorgeous light to shoot with. Then I rewarded myself with cookies and laid on the couch. It was glorious. I could definitely use a few more days of that and these enchiladas for dinner. They look so comforting and scrumptious!
Aaagh your weekened sounds so nice! I was concerned about the low light from the rain, but I ended up being thrilled with the way my photos turned out. Glad it worked out for the both of us! I could use a little cookie-couch time this weekend!
Hey, friend! How are you? My weekend was very sunny cause here in Brazil is the beginning of spring and the weather is gorgeous! But I confess I miss the fall weather. Fall is my favourite season!
What to say about this cheesy and comforting enchiladas??!! This casserole looks AH-mazing!!
SO happy you all are enjoying gorgeous weather in Brazil! Hopefully you have a chance to visit soon and get your dose of fall colors. Come see me in Reno! 😀
My main enchilada theory is there’s a local restaurant that makes them from scratch, and they’re amazing! But your stacking theory has got me re-thinking making them at home + loads of veggies… so YUM!
Yaaas, authentic enchos are the absolute BEST..and they’re so hard to replicate! Honestly, if I’m looking for a meaty, cheesy enchilada, I prefer to source them from a local Mexican joint, too. For a healthier(ish) not-so-authentic version, the roasted veg is definitely my go-to 😀
I just love roasted veggies so so so much!!!
Just read your article that you shared. Stacked enchiladas with pasilla peppers, sweet potato, cauliflower and salsa is a healthful combination. I love it so much. It is one of the best dish for dinner. I definitely make this for my family. Thank you for share this.
You got it, Arezio! Let me know how you and your family like it!
Honestly, I love enchiladas any way I can get them! I usually prefer corn tortillas and green chile sauce, but I won’t turn down flour tortillas or red sauce either. Love how these are LOADED with delicious veggies.
Nice chili recipe I like it so much.
I have never tried a roasted recipe I will try it for sure
Can whole wheat tortillas be used in this recipe?
Yes, absolutely! Whole Wheat tortillas work great. Just tear them in half or quarters and you’re good to go 😀 xo
Did I miss the chile powder amount in this recipe?? Trying to make this for supper tonite
So the recipe ingredients list and the directions aren’t coming together well for this one. I referred back to the original recipe from Kroger and see the chili powder listed in the ingredients. The discrepancy in the ingredient list as well as the instructions overall don’t offer to a follow this recipe and you’ll get it done. This took more research and my own kitchen knowhow. My goal with this meal planning is for it to be simple, delicious, and without needing more research than I choose to make.
Sorry for the run-around, Jeannette. For future reference, in a situation like seasoning vegetables, you can simply sprinkle them with the seasoning. With chili powder, a little bit goes a long way and in the same regard, it is difficult to over-do it unless you really pile it on. In this sense, if you have any confusion about a recipe in the future in terms of a seasoning, just eyeballing it usually works out great. xoxo
Would this freeze well?