Easy Veggie Enchiladas with Quick Sauce
Bursting with fresh flavors and vibrant colors, these Easy Veggie Enchiladas with Quick Sauce are the ultimate weeknight dinner solution for vegetarians and veggie lovers alike. Filled with a hearty mix of sautéed bell peppers, zucchini, black beans, and sweet corn, every bite offers a satisfying medley of textures and spices, thanks to a hint of chili powder and ground cumin. The homemade enchilada sauce—ready in minutes—elevates this dish with its rich, smoky flavor, coating the tortillas for an irresistible finish. Topped with melted cheese and customizable with your favorite garnishes like avocado or cilantro, these enchiladas bake to perfection in just 25 minutes. With minimal prep time and simple steps, this wholesome recipe is perfect for feeding a crowd or meal prepping for the week.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium bell peppers, diced (any color)
- 1 medium zucchini, diced
- 1 15-ounce can black beans, rinsed and drained
- 1 cup frozen corn
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 8 medium-sized flour tortillas
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 2 cups tomato sauce
- 1 cup vegetable broth
- 1 teaspoon chili powder (for the sauce)
- 1 teaspoon ground cumin (for the sauce)
- 0.5 teaspoon garlic powder (for the sauce)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and bell peppers, and sauté for 3-4 minutes until softened.
Stir in the diced zucchini and sauté for another 2-3 minutes. Add the black beans, corn, chili powder, cumin, and 1 teaspoon of salt. Cook for another 2 minutes, stirring occasionally. Remove from heat and set aside.
To make the sauce, whisk together tomato sauce, vegetable broth, 1 teaspoon of chili powder, 1 teaspoon of cumin, and 0.5 teaspoon of garlic powder in a medium saucepan. Bring to a simmer over medium heat, then let cook for 3-4 minutes to combine the flavors. Remove from heat.
Spread 1/2 cup of the enchilada sauce evenly over the bottom of the prepared baking dish.
Lay a tortilla flat and spoon about 1/3 cup of the veggie mixture down the center. Sprinkle with a small handful of shredded cheese, then roll up tightly. Place the rolled tortilla seam-side down into the dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the top of the rolled tortillas, spreading it out to coat. Sprinkle the remaining shredded cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let sit for 5 minutes before serving. Garnish with your favorite toppings like chopped cilantro, sour cream, or avocado slices, if desired.
Serve warm and enjoy your Easy Veggie Enchiladas with Quick Sauce!
Nutrition Facts
Calories |
769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 2213 mg | 96% | |
| Total Carbohydrate | 95.3 g | 35% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 15.8 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 639 mg | 49% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1255 mg | 27% | |
*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.
