mama jess bien good stacked veggie enchiladas – as seen on let’s dish

Posted by on Jun 9, 2012 in blog, recipes

Here it is, my absolute favorite veggie enchilada recipe:


Mama Jess Bien Good Stacked Veggie Enchiladas

as seen on Let’s Dish, ABC’s Live Well Network. Segment link below:


Enjoy all these wonderful vegetables – spinach, cauliflower, sweet potatoes, corn, onions, tomatoes, and beans. These are the easiest enchiladas to make because you just roast and stack. And you don’t have to make your sauce from scratch…Mama Jess did that step for you (Bien Good).

mama jess bien good stacked veggie enchiladas
Serves 6
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Total Time
1 hr 20 min
Total Time
1 hr 20 min
  1. 2 organic red bell peppers, finely chopped
  2. 1 head of cauliflower, cut into small pieces
  3. 1 organic sweet potato, peeled and cubed
  4. 1 yellow onion, chopped
  5. 1 cup corn, frozen
  6. 2 T olive oil
  7. 1/2 cup cilantro, chopped
  8. 2 cups Mama Jess Bien Good Enchilada Sauce
  9. 8 ounces baby spinach
  10. 4-6 whole wheat tortillas, 8 inch diameter
  11. 1 cup cheddar cheese, low fat or 2%, shredded
  12. 1 cup swiss cheese, shredded
optional toppings
  1. avocado slices
  2. cilantro
  3. diced red onion
  4. greek yogurt
  1. preheat oven to 425˚F. in a large roasting pan, toss peppers, cauliflower, sweet potato, onion, corn and olive oil. season with a pinch of salt & pepper. roast 35-40 minutes, turning every 15 minutes.
  2. remove roasted vegetables, reduce oven temperature to 350˚F.
  3. spray a 9×9 or 8×8 glass baking dish with non-stick spray. in a small bowl, stir cilantro into the 2 cups of Mama Jess Bien Good Sauce. spread 1/2 cup of sauce onto bottom of baking dish.
  4. start your layers: add two tortillas to bottom (they do not need to cover entire bottom of dish). spread 1/3 of roasted veggies on top, 1/3 of spinach and 1/3 of the shredded cheese mixture. make a second layer starting with tortilla, then Bien Good, veggies, spinach and cheese. repeat one more time. cover with aluminum foil.
  5. bake for 20 minutes. remove the foil and bake for an additional 10 minutes. let sit for 5 minutes and cut and serve with toppings.
Adapted from the roasted vegetable, andrea chesman
Adapted from the roasted vegetable, andrea chesman
mama jess

from my kitchen to yours,

mama jess