Stacked Squash and Bell Pepper Enchiladas

Name: Stacked Squash and Bell Pepper Enchiladas
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 tbsp olive oil; 1 medium yellow summer squash (halved lengthwise and thinly sliced); 1 medium zucchini (cut to match summer squash); 1 medium yellow or orange bell pepper (cut into short, narrow strips); 1 medium red bell pepper (cut to match green pepper); 1/4 cup fresh cilantro (minced); 12 corn tortillas; Enchilada Sauce; 1 1/2 cups grated vegan cheese

5.0

(1)

www.vegkitchen.com

Your recipes

Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 6

Author : Veg Kitchen

vegetable enchiladas

Stacked Squash and Bell Pepper Enchiladas

Ingredients

Remove All · Remove Spices · Remove Staples

1 tbsp olive oil1 medium yellow summer squash (halved lengthwise and thinly sliced)1 medium zucchini (cut to match summer squash)1 medium yellow or orange bell pepper (cut into short, narrow strips)1 medium red bell pepper (cut to match green pepper)1/4 cup fresh cilantro (minced)12 corn tortillasEnchilada Sauce1 1/2 cups grated vegan cheese

Export 9 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Heat the oil with 2 tablespoons water in a large skillet. Add the squashes and bell peppers and cook, covered, until just tender, stirring occasionally.

Step 2

Preheat the oven to 400º F.

Step 3

Line a baking sheet with parchment. Arrange 6 tortillas on it in and layer them as follows: A small amount of the sauce, a layer of the vegetables, a sprinkling of cheese, another tortilla, more sauce and another sprinkling of cheese.

Step 4

Bake for 8 to 10 minutes, or until the cheese is melted and the enchiladas are hot. Transfer the enchiladas to plates and serve at once.