Stacked Veggie Enchilada Casserole


Veggies are delicious (when covered in melty cheese)! Here, we get our fill of market bounty sandwiched between corn tortillas and a homemade (i.e. cootie-free) enchilada sauce.

About Single Serving Orders

This size is available in “lunchbox style” or “make at home” versions. For the lunchbox, I’ll do all the work and include extras, so you’re all set for the brown bag. If you select “make at home”, you get to spend some time in the kitchen. I don’t do your dishes, but I’ve done the rest of your dirty work. Basic time and instructions are included below.

If you order the “lunchbox style”, it comes with fruit and your selection of extra side. Please let me know in the notes if you’d like additional fruit, carrot sticks, a cherry almond protein bar or yogurt lemon bar.

Instructions: Preheat oven to 400 degrees. Remove all plastic and replace foil cover. Bake for 20 minutes. Remove lid and bake for 15 minutes more. Let cool for 5-10 minutes to let the juices soak back in.

Ingredients: Red pepper, zucchini, yellow squash, onion, olive oil, salt and pepper, black beans, cumin, chili powder, garlic, jalapeno, cilantro, corn tortillas, Monterey Jack cheese, homemade enchilada sauce (olive oil, red pepper, onion, garlic, chili powder, cumin, cayenne, salt and pepper, flour, vegetable stock, tomato sauce)

Special Diets: Freezable, Vegetarian, Nut-Free


1 Category

Here, we get our fill of market bounty sandwiched between tortillas, and, of course, CHEESE! Made with a homemade (i.e. cootie-free) enchilada sauce.


Portion Size

Single Serving – Lunchbox Style, Single Serving – Make At Home, Two Servings, Four Servings