Description
Flavorful vegetarian enchiladas filled with a hearty mix of beans, vegetables, and cheese, all baked in a rich red enchilada sauce. A comforting and vibrant dish perfect for any weeknight dinner.
Ingredients
- 2 cups enchilada sauce
- 8 corn tortillas
- 1 tablespoon olive oil
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 cup corn kernels
- 1 (15 ounce) can black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/2 cup chopped fresh cilantro
- 1 avocado, sliced (for serving)
- 1 lime, cut into wedges (for serving)
Instructions
- Preheat oven to 375°F (190°C) and spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Heat olive oil in a skillet over medium heat. Add bell pepper and zucchini and sauté until tender, about 5 minutes.
- Stir in corn, black beans, cumin, chili powder, and salt. Cook for another 2 to 3 minutes.
- Warm tortillas slightly to make them pliable. Fill each tortilla with the vegetable mixture and a sprinkle of cheese, then roll tightly.
- Place filled tortillas seam-side down in the baking dish. Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
- Bake for 20 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro and serve with avocado slices and lime wedges.
Notes
- Use flour tortillas if preferred, though corn tortillas are more traditional.
- Add cooked rice or quinoa for a heartier filling.
- Swap vegetables based on what you have on hand.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the oven or microwave until warmed through.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 9 g
- Protein: 14 g
- Cholesterol: 25 mg
