Baked Vegetarian Enchiladas
These Baked Vegetarian Enchiladas are a perfect combination of bold flavors and wholesome ingredients, making them an irresistible weeknight dinner option. Packed with a colorful mix of sautéed bell peppers, hearty black beans, sweet corn, and aromatic spices like cumin and smoked paprika, these enchiladas are a satisfying, protein-rich choice for vegetarian meals. Wrapped in soft flour tortillas, smothered in tangy enchilada sauce, and topped with melted cheddar cheese, every bite delivers a comforting, cheesy goodness. Ready in just 45 minutes, this easy vegetarian recipe is perfect for busy schedules while still delivering a restaurant-quality meal at home. Garnish with fresh cilantro for a vibrant finishing touch and serve warm for a crowd-pleasing dish that's ideal for family dinners or potlucks.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 1 15-ounce can black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 medium flour tortillas
- 2 cups shredded cheddar cheese
- 2 cups store-bought or homemade enchilada sauce
- 0.25 cup fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil or non-stick spray.
Heat the olive oil in a large skillet over medium heat. Add the diced onion, red bell pepper, and green bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
Stir in the black beans, corn kernels, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for another 2-3 minutes, ensuring everything is evenly combined. Remove the skillet from heat.
Lay each tortilla flat on a clean surface. Place about 1/4 cup of the filling mixture into the center of each tortilla. Sprinkle a small amount of shredded cheddar cheese over the filling.
Roll up each tortilla tightly and place it seam-side-down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the enchilada sauce evenly over the tortillas in the baking dish, ensuring they are completely covered. Sprinkle the remaining shredded cheddar cheese over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbling.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with chopped fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 16.9 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 1810 mg | 79% | |
| Total Carbohydrate | 87.7 g | 32% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 9.5 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 617 mg | 47% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 817 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
