Vegetarian Stacked Enchiladas with Black Beans and Roasted Veggies.
Layered Perfection: Instead of rolling traditional enchiladas, this version stacks the ingredients for a unique and visually striking presentation, offering more flavor in each bite.
Black Beans for Protein: Black beans are a fantastic source of plant-based protein and fiber, making them a great addition to the dish for both nutrition and heartiness.
Roasted Veggies: Roasted vegetables, such as bell peppers, zucchini, onions, and sweet potatoes, add a caramelized sweetness and depth of flavor that complements the savory beans and sauce.
Flavorful Enchilada Sauce: A rich, homemade or store-bought enchilada sauce adds a perfect balance of spices, including chili, cumin, and garlic, bringing everything together with a warm, smoky heat.
Cheese Option: For a vegetarian version, you can use cheese like Monterey Jack, cheddar, or even a dairy-free alternative, adding a creamy and melty layer between the vegetables.
Toppings Galore: Fresh toppings such as cilantro, diced tomatoes, avocado, sour cream, and a squeeze of lime elevate the dish and add a burst of freshness to balance the richness.
Customizable for Dietary Needs: The dish can easily be adapted for gluten-free or vegan diets by swapping corn tortillas for gluten-free versions and choosing dairy-free cheese or omitting cheese altogether.
Fiber-Rich and Nutritious: The combination of black beans and roasted vegetables provides a fiber-packed meal, which supports digestion and overall health while keeping you full longer.