Clean Eating Stacked Enchiladas Recipe

Name: Clean Eating Stacked Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 corn tortillas; 2 - 3 cups clean eating enchilada sauce (or 1 can of enchilada sauce); 1 medium to large zucchini, sliced and quartered; 1/2 onion, chopped; 1 jalapeno, chopped (optional); 1 clove garlic, minced; 1 cup corn kernels; 1 can black beans, drained; 1 teaspoon olive oil; 1/8 teaspoon salt; 1/8 teaspoon cumin; 1/8 teaspoon pepper; 1 cup shredded cheddar cheese (I used a mix of white sharp cheddar and regular cheddar)

Servings: persons

4 corn tortillas
2 - 3 cups clean eating enchilada sauce (or 1 can of enchilada sauce)
1 medium to large zucchini, sliced and quartered
1/2 onion, chopped
1 jalapeno, chopped (optional)
1 clove garlic, minced
1 cup corn kernels
1 can black beans, drained
1 teaspoon olive oil
1/8 teaspoon salt
1/8 teaspoon cumin
1/8 teaspoon pepper
1 cup shredded cheddar cheese (I used a mix of white sharp cheddar and regular cheddar)

1
Preheat oven to 350 degrees F
2
In a large skillet, heat the olive oil.
3
When oil is hot, add the onion and zucchini and jalapeno. Cook till soft.
4
Add the corn, garlic and black beans; cook until heated.
5
Season with the salt, cumin, and black pepper (you can add more seasoning if desired)
6
Take off heat and set aside.
7
Pour the enchilada sauce in a pie pan or dish with a higher side.
8
Spread about 1/4 cup of enchilada sauce on the bottom of a pie pan. Lay a corn tortilla on it and top with 1/4 of the vegetable/bean mixture. Top with about 1/4 cup of sauce. Sprinkle with 1/4 cup of grated cheese.
9
Repeat the layering in this manner until you have used 4 tortillas. You will end with the vegetable/bean mixture. Pour more sauce on the tortillas. Top with cheese.
10
Bake, uncovered, at 350 for about 30 minutes or until heated through and cheese is melted.
11
Let stand for 10 minutes before serving.

404

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 corn tortillas, 2 - 3 cups clean eating enchilada sauce (or 1 can of enchilada sauce), 1 medium to large zucchini, sliced and quartered, 1/2 onion, chopped, and more.

Yes, Clean Eating Stacked Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Clean Eating Stacked Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions