Description
A delicious recipe for vegetarian enchiladas stuffed with a mix of colorful vegetables and topped with cheese and enchilada sauce.
Ingredients
Scale
- 8 small corn or flour tortillas
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup corn (fresh, canned, or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1½ tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- Salt & pepper to taste
- 2 cups enchilada sauce (store-bought or homemade)
- 1½ cups freshly shredded cheese (cheddar or Mexican blend)
- Fresh cilantro and lime wedges for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil and sauté onion, garlic, and bell pepper for 3–4 minutes.
- Add zucchini, corn, black beans, and spices. Cook until veggies are tender (5–6 minutes).
- Spread a spoonful of enchilada sauce in the bottom of a baking dish.
- Fill each tortilla with veggie mixture and a sprinkle of cheese. Roll and place seam-side down in the dish.
- Pour remaining enchilada sauce over the top and cover with the rest of the cheese.
- Bake for 15–18 minutes until bubbly and golden.
- Garnish with cilantro and a squeeze of lime before serving.
Notes
- For a spicier dish, add jalapeños or hot sauce to the vegetable mixture.
- You can use different types of cheese or add more toppings like avocado or sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 20mg