Description
These Easy Veggie Enchiladas are a delicious and satisfying vegetarian meal that the whole family will love. Packed with flavorful veggies and gooey cheese, they are perfect for a cozy dinner night!
Ingredients
Scale
Tortillas:
- 8 medium flour tortillas
Filling:
- 2 cups shredded cheddar cheese
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup corn kernels
- 1 cup canned black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Sauce:
- 2 cups enchilada sauce
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Sauté veggies: In a large skillet, heat olive oil over medium heat. Cook onion until softened, then add garlic, bell pepper, zucchini, corn, and black beans. Season with cumin, chili powder, smoked paprika, salt, and pepper.
- Assemble enchiladas: Spread enchilada sauce in a baking dish. Fill tortillas with veggie mixture and cheese, roll up, and place in the dish. Top with remaining sauce and cheese.
- Bake: Cover with foil and bake for 20 minutes, then uncover and bake for an additional 5-10 minutes until cheese is melted and bubbly.
- Serve: Garnish with fresh cilantro before serving.
Notes
- For extra flavor, add sautéed mushrooms or spinach.
- Serve with sour cream, avocado, or lime wedges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 480
- Sugar: 6g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 40mg
