Vegetable enchilada stacks

Recipes / Vegetarian

Get all your serves of vegies in one tasty stack with this easy recipe.

Recipe «Vegetable enchilada stacks» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 105g dried red kidney beans, 1 orange sweet potato , peeled, cut into 1.5cm pieces, 2 red capsicums, halved, deseeded, cut into thick strips, 3 large zucchini, quartered lengthways, cut crossways into 1.5cm slices, Olive oil spray , 1/2 cup coarsely chopped fresh coriander, 1/2 tsp finely chopped fresh red chilli, 500ml roast tomato sauce , 12 white corn tortillas, 100g reduced-fat cheddar, coarsely grated.

Ingredients:

  • 105g dried red kidney beans 
  • 1 orange sweet potato , peeled, cut into 1.5cm pieces 
  • 2 red capsicums, halved, deseeded, cut into thick strips 
  • 3 large zucchini, quartered lengthways, cut crossways into 1.5cm slices 
  • Olive oil spray 
  • 1/2 cup coarsely chopped fresh coriander 
  • 1/2 tsp finely chopped fresh red chilli 
  • 500ml roast tomato sauce 
  • 12 white corn tortillas 
  • 100g reduced-fat cheddar, coarsely grated 

Instructions

  1. Place the kidney beans in a large bowl. Cover with plenty of cold water and set aside overnight to soak.
  2. Preheat oven to 200°C. Spread the sweet potato, capsicum and zucchini over 2 baking trays. Spray with olive oil spray. Bake in preheated oven, turning occasionally, for 40 minutes or until tender. Set aside for 10 minutes to cool.
  3. Meanwhile, drain the kidney beans and place in a large saucepan. Cover with cold water and bring to the boil over high heat. Cook for 30 minutes or until tender. Drain. Set aside to cool.
  4. Reduce oven temperature to 180°C. Combine sweet-potato mixture, kidney beans, coriander, chilli and 1 cup of the tomato sauce in a large bowl.
  5. Line 2 baking trays with non-stick baking paper. Place 4 of the tortillas on prepared trays and evenly spread with half the sweet-potato mixture. Continue layering with the remaining tortillas and sweet-potato mixture, finishing with tortillas. Spread the tops of the tortilla stacks with the remaining tomato sauce and sprinkle with cheddar. Bake in oven for 10 minutes or until cheese melts and enchiladas are heated through.
  6. Divide enchiladas among serving plates and serve immediately.