Description
These Veggie Enchiladas are packed with colorful vegetables, wrapped in soft tortillas, and baked with a rich enchilada sauce and melted cheese. A hearty, healthy, and flavorful vegetarian meal.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, chopped
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 8 small flour or corn tortillas
- 2 cups enchilada sauce
- 1 1/2 cups shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté for 2–3 minutes until softened.
- Add bell pepper, zucchini, corn, and black beans. Cook for 5–7 minutes until vegetables are tender. Stir in cumin, chili powder, salt, and pepper.
- Spread 1/2 cup of enchilada sauce on the bottom of a 9×13 inch baking dish.
- Place a few tablespoons of the veggie mixture onto each tortilla, sprinkle with a little cheese, roll up, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with the remaining cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
- Garnish with chopped cilantro and serve warm.
Notes
- Use any vegetables you have on hand such as mushrooms, spinach, or squash.
- For a spicier dish, add jalapeños or hot sauce to the veggie mix.
- Can be made ahead and stored in the fridge for up to 2 days before baking.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 340
- Sugar: 5g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 20mg