Go Back
Vegetarian Stacked Enchiladas

Vegetarian Stacked Enchiladas

Flour tortillas are layered with spiced tomato sauce, kidney beans, and melted cheese, then pan-fried until crispy and golden, creating a satisfying vegetarian dish that's sliced into wedges and served with creamy guacamole.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 240
Ingredients Method Notes

Ingredients
  

For the Mexican Tomato Sauce:
  • 1 tablespoon olive oil
  • ½ small onion finely chopped
  • 1 jalapeño halved, seeded, and finely chopped
  • 1 garlic clove crushed
  • 1 can 14 oz/400 g chopped tomatoes
  • Grated zest of ½ lime
  • 2 tablespoons fresh cilantro chopped
  • Salt and black pepper to taste
For the Enchiladas:
  • 4 large flour tortillas approximately 9 inches/23 cm in diameter
  • 1 can 6 oz/175 g red kidney beans, drained
  • 2 oz 60 g grated feta cheese
  • 2 oz 60 g grated Cheddar cheese
  • 1 tablespoon olive oil
  • Guacamole for serving

Method
 

  1. Start by making the tomato sauce: heat the oil in a pan over high heat, then add the onion, jalapeño, and garlic. Cook for a few minutes, stirring frequently, until they become fragrant and slightly softened.
  2. Add the tomatoes to the pan and reduce the heat to low. Let the mixture simmer without a lid for about 10 minutes, stirring occasionally, until it thickens to the consistency of chutney.
  3. If the sauce is still a little runny after 10 minutes, increase the heat to high and boil it rapidly, stirring continuously, until it reaches the desired thick consistency. Remove from heat.
  4. Stir in the lime zest and chopped cilantro, then season the sauce generously with salt and pepper. Set aside to cool slightly while you assemble the enchiladas.
  5. Lay out 1 tortilla on a clean work surface. Spread half of the prepared tomato sauce over it, leaving about 1 in (2.5 cm) clear around the edge.
  6. Scatter half of the red kidney beans evenly over the sauce, then sprinkle with half of both the cheeses, distributing them evenly.
  7. Place another tortilla on top and press down gently with your hand to compress the layers and help the two tortillas stick together, creating a sealed sandwich.
  8. Repeat the process with the remaining ingredients to create a second enchilada sandwich with the other two tortillas.
  9. Heat the oil in a wide-based frying pan over medium-high heat, making sure the pan is large enough to fit the tortillas flat without overlapping.
  10. Carefully place one enchilada in the hot pan and cook for 3–4 minutes on each side, flipping once, until the tortillas turn golden brown and crispy, the filling is heated through, and the cheese has melted completely.
  11. Repeat with the second enchilada, adding more oil to the pan if needed. Once cooked, transfer each enchilada to a cutting board and slice into 6 equal wedges. Serve hot with guacamole on the side.

Notes

What's the Difference Between Stacked and Rolled Enchiladas?

Stacked enchiladas layer tortillas flat with filling between each layer, creating a casserole-like presentation that's easier to assemble and serve in wedges. Rolled enchiladas wrap filling inside individual tortillas, then arrange seam-side down in a baking dish. Stacked versions cook faster and stay crispy longer, while rolled enchiladas offer traditional presentation. Both deliver delicious results with different textures and serving styles.