Name: Vegetarian Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1 onion, diced; 2 bell peppers, chopped; 1 zucchini or squash, chopped; 2 cloves garlic, minced; 1 can (15 oz) black beans, drained and rinsed; 1 cup corn (fresh, frozen, or canned); 1 tsp chili powder; 1 tsp ground cumin; Salt and pepper, to taste; 8–10 flour or corn tortillas; 2 cups enchilada sauce (red or green); 2 cups shredded cheese (cheddar, Monterey Jack, or blend); Fresh cilantro, chopped (optional, for garnish); Sour cream or avocado, for serving (optional)

Description

Vegetarian Enchiladas are a delicious, meat-free version of the classic Mexican favorite, filled with hearty vegetables, beans, cheese, and wrapped in soft tortillas, all smothered in a rich enchilada sauce.

Ingredients

1 tbsp olive oil
1 onion, diced
2 bell peppers, chopped
1 zucchini or squash, chopped
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 cup corn (fresh, frozen, or canned)
1 tsp chili powder
1 tsp ground cumin
Salt and pepper, to taste
8–10 flour or corn tortillas
2 cups enchilada sauce (red or green)
2 cups shredded cheese (cheddar, Monterey Jack, or blend)
Fresh cilantro, chopped (optional, for garnish)
Sour cream or avocado, for serving (optional)

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Instructions

Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 3–4 minutes.
Add bell peppers, zucchini, and garlic. Sauté for 5–6 minutes until vegetables are tender.
Stir in black beans, corn, chili powder, cumin, salt, and pepper. Cook for another 2–3 minutes. Remove from heat.
Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
Spoon the vegetable filling into each tortilla, sprinkle with cheese, and roll them up tightly.
Place the rolled enchiladas seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the top and sprinkle with more cheese.
Cover with foil and bake for 20 minutes. Uncover and bake an additional 10 minutes until bubbly and golden.
Let cool slightly, then garnish with chopped cilantro. Serve with sour cream or avocado if desired.

Notes

Swap black beans for pinto or refried beans.Add spinach or kale to boost the greens.Sweet potatoes or butternut squash add a heartier texture.Make it spicy with jalapeños or hot sauce.Use dairy-free cheese and sauce to make it vegan.

Nutrition

Serving Size: 1 to 2 enchiladas
Calories: 390
Sugar: 5g
Sodium: 780mg
Fat: 17g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 7g
Protein: 15g
Cholesterol: 35mg