Have you ever been to a restaurant and wished you could steal the recipe to make it at home? That’s exactly what we did with these Veggie Enchilada Stacks!
This recipe is based on a dish Lindsey Johnson (part of our rawkstar team) often orders at a favorite Mexican restaurant—so unforgettable, she decided to recreate it at home. We think you’ll love this combination of flavors and textures, and predict it will become your favorite, too.
You can find this recipe and more like it inside of Let’s Eat: Dinner Made Simple (Summer Flavors). It’s a four-week dinner plan that includes recipes, shopping lists, prep tips, and more to help you cook summery dinners that your family will love (including the kids) for four straight weeks.Print
- 16 ounce jar thick green salsa (mild or medium)
- 12 corn tostadas
- 3 tablespoons olive oil (divided)
- 1 yellow onion (diced)
- 1/2 cup diced red bell pepper
- Sea salt (to taste)
- 2 cloves garlic (minced)
- 1 small zucchini (diced)
- 1/2 cup corn (fresh or frozen)
- 8 ounces cremini mushrooms (sliced)
- 2 cups shredded Monterey Jack cheese OR cashew cream (to get this recipe, keep scrolling down)
- Fresh cilantro (for garnish)
- Preheat oven to 400°Line a baking sheet with parchment paper and brush it with a small amount of olive oil.
- Heat a very large skillet over medium-high heat. Add 2 tablespoons of olive oil and let it heat for 15-30 seconds, until shimmering. Add the onion and bell pepper. Season well with sea salt. Cook, stirring frequently, lowering the heat if necessary, until the onions start to soften and turn translucent about 4 minutes. Add the garlic and cook for 30-60 seconds, then add the zucchini and corn. Continue cooking until the veggies are just tender about 3 minutes more. Transfer to a bowl.
- Add the remaining 1 tablespoon of oil to the pan. Add the mushrooms and cook, stirring often, until they start to brown, about 6 minutes. Add a little water, if needed, to prevent them from sticking. Add all the vegetables back to the pan and stir well. Remove from heat, but keep them warm until you’re ready to assemble the stacks.
- To assemble – arrange four of the tostadas on the lined baking sheet. Top each one with about 1/3 cup of the vegetable mixture, 1-2 tablespoons of the green salsa, followed by 2 tablespoons shredded cheese. Repeat with another tostada, ⅓ cup vegetables, 1-2 tablespoons green salsa, and 2 tablespoons shredded cheese. Place the remaining tostadas on top of the stacks and drizzle each one with 2 tablespoons of the green salsa and 1/4 cup of the remaining shredded cheese.
- Bake for 15-20 minutes, or until cheese has melted and the edges of the stacks are golden brown. Garnish with fresh cilantro and serve.
We love the versatility of this cashew cream. It can be used in place of heavy cream, yogurt, or sour cream.
1 cup raw cashews
Water, for soaking plus ¼ cup for blending
2 tablespoons fresh lemon juice, to taste
Pinch sea salt, to taste
- Place cashews in a medium bowl. Cover with plenty of water. Let soak 1-4 hours, or overnight. Drain and rinse well.
- Place the soaked cashews, ¼ cup fresh water, lemon juice, and pinch sea salt into a food processor or blender. Puree until smooth and creamy. Stop and scrape down sides, as needed, and add a little more water if the mixture is too thick. Taste and add more lemon juice or salt, if needed.
- Transfer to an airtight container and refrigerate until ready to use. Will keep 3-4 days in refrigerator, or up to a month in the freezer.
Click here to learn more about Let’s Eat: Dinner Made Simple (Summer Flavors).