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
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- 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
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic; sauté for 2–3 minutes.
- Add zucchini, bell pepper, and corn. Cook until softened, about 5 minutes. Stir in black beans, cumin, chili powder, salt, and pepper.
- Spread 1/2 cup enchilada sauce in the bottom of the baking dish.
- 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.
- Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
- Bake uncovered for 20–25 minutes, until bubbly and cheese is melted.
- 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