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Veggie Enchiladas

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  • Author: ChefEmma
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian

Description

Veggie Enchiladas are a flavorful and hearty meatless dish filled with sautéed vegetables, black beans, and cheese, all wrapped in tortillas and baked with a rich enchilada sauce. Perfect for a satisfying vegetarian dinner.


Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 zucchini, diced
  • 1 red bell pepper, diced
  • 1 cup corn (fresh, canned, or frozen)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 8 small flour or corn tortillas
  • 2 cups shredded cheese (cheddar, Monterey Jack, or blend)
  • 2 cups enchilada sauce (store-bought or homemade)
  • Chopped cilantro and sliced green onions for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a large skillet, heat olive oil over medium heat. Add onion and garlic; sauté for 2–3 minutes.
  3. Add zucchini, bell pepper, and corn. Cook until softened, about 5 minutes. Stir in black beans, cumin, chili powder, salt, and pepper.
  4. Spread 1/2 cup enchilada sauce in the bottom of the baking dish.
  5. Fill each tortilla with a few spoonfuls of veggie mixture and a sprinkle of cheese. Roll up and place seam-side down in the baking dish.
  6. Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
  7. Bake uncovered for 20–25 minutes, until bubbly and cheese is melted.
  8. Garnish with cilantro and green onions if desired. Serve hot.

Notes

  • Use corn tortillas for a gluten-free option.
  • Add spinach, mushrooms, or sweet potato for variation.
  • Enchiladas can be assembled ahead and refrigerated until baking.

Nutrition

  • Serving Size: 2 enchiladas
  • Calories: 430
  • Sugar: 6g
  • Sodium: 780mg
  • Fat: 20g
  • Saturated Fat: 9g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 8g
  • Protein: 17g
  • Cholesterol: 35mg