Grammy's Kitchen · Enchiladas · Mini Vegetable Enchilada Stacks
One of 122 enchiladas recipes we measured
from iowagirleats.com
2 cooks on iowagirleats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.
| this recipe | typical | |
|---|---|---|
| fat | 7% | 0% |
| protein add | 100% | 100% |
| aromatics | 37% | 6% |
| vegetables and beans | 97% | 1% |
| liquid | 90% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 Tablespoons extra virgin olive oil |
| 120 g | 1 green bell pepper (seeded and chopped) |
| 120 g | 1 red bell pepper (seeded and chopped) |
| 150 g | 1 small red onion (chopped) |
| 9 g | 3-4 teaspoons chili powder blend |
| salt | |
| 154 g | 1 cup frozen sweet corn kernels |
| 180 g | 1 cup canned black beans (drained and rinsed) |
| 15 street taco-sized corn tortillas (I used Mission brand) | |
| 368 g | 1-1/2 cups gluten free red enchilada sauce |
| 227 g | 8 oz shredded Mexican cheese blend |
| Optional toppings: cilantro, avocado or guacamole, salsa |
Method: 4 steps, published by iowagirleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The enchilada mini stacks are DELICIOUS. Thank you for posting. I've recently become vegetarian again, and also GF. This was just what I needed the other night when my husband was craving Mexican food. I didn't even miss the meat. I did add more black beans, a” — a cook, 5.0★
“First time to make these, and they were so delicious! Everything melted together perfectly!” — a cook, 5.0★