Shredz Stacked EnchiladasJuly 3, 2026 · heather henning
INGREDIENTS
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✓ 1 package BeanStalk Brands Shredz
✓ 12 corn tortillas
✓ 2 cups vegan shredded cheese
✓ 16 oz enchilada sauce (your favorite brand)
✓ ½ cup chopped onion
✓ ½ cup chopped jalapeño
✓ 1 tbsp avocado oil
INSTRUCTIONS
1. Prepare the Ingredients
Preheat the oven to 375°F (190°C). Thaw the BeanStalk Brands Shredz overnight in the refrigerator. Spread half of the enchilada sauce evenly over the bottom of a deep baking dish.
2. Warm the Tortillas
Heat the avocado oil in a skillet over medium heat. Briefly warm each corn tortilla, flipping once, then transfer to a paper towel. This step is optional but helps improve the texture of the tortillas.
3. Layer the Enchiladas
Arrange half of the tortillas over the enchilada sauce. Top with the BeanStalk Brands Shredz, half of the vegan cheese, the chopped onion, and chopped jalapeño. Add the remaining tortillas, then pour the remaining enchilada sauce over the top and finish with the rest of the vegan cheese.
4. Bake
Cover the baking dish with foil and bake for 20–30 minutes, until heated through and bubbling. Remove the foil and bake for an additional 5 minutes to lightly brown the cheese.
5. Serve
Serve hot and garnish with your favorite toppings if desired. For a more traditional presentation, roll the filling into each tortilla before arranging them in the baking dish. You can also customize the recipe by adding cooked sweet potatoes, chopped green chiles, or your favorite vegetables.