Description
These Easy Veggie Enchiladas are a delicious and satisfying vegetarian meal that’s perfect for a weeknight dinner. Packed with flavorful veggies, beans, and gooey cheese, these enchiladas are sure to become a family favorite!
Ingredients
Scale
Tortillas:
- 8 small flour or corn tortillas
Veggie Filling:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 ounces) black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Other:
- 2 cups shredded cheddar or Mexican blend cheese
- 2 cups red enchilada sauce
- Chopped fresh cilantro for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Saute veggies: Heat olive oil in a skillet, cook onion, garlic, bell pepper, zucchini, corn, cumin, chili powder, smoked paprika, salt, and pepper.
- Add beans: Stir in black beans, then remove from heat.
- Assemble: Spread enchilada sauce in a baking dish. Fill tortillas with veggie mixture and cheese, roll up, and place in the dish.
- Bake: Pour remaining sauce over tortillas, top with cheese, and bake for 20-25 minutes.
- Serve: Garnish with cilantro and serve warm.
Notes
- Add sliced jalapeños or hot sauce for extra heat.
- Top with diced avocado or sour cream for added flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 17g
- Cholesterol: 35mg
