Enchiladas for the Vegetarian
Get ready to savor the vibrant flavors of "Enchiladas for the Vegetarian," a wholesome and satisfying twist on classic Mexican comfort food. Packed with a colorful medley of diced zucchini, red bell peppers, black beans, and sweet corn, these enchiladas offer a hearty and nutritious filling that’s perfectly spiced with cumin and chili powder. Wrapped in soft flour tortillas, smothered in rich enchilada sauce, and crowned with gooey melted cheese, this dish is an irresistible crowd-pleaser. Easy to make in just under an hour, it’s perfect for weeknight dinners or casual gatherings. Serve it fresh from the oven, garnished with cilantro and a dollop of sour cream for an extra touch of brightness. Vegetarian-friendly, protein-packed, and bursting with bold flavors, these homemade enchiladas are guaranteed to be a hit!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 small zucchini, diced
- 1.5 cups black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 8 small flour tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 0.25 cup fresh cilantro, chopped (optional)
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic, diced bell pepper, and zucchini. Cook for another 5 minutes until the vegetables are tender.
Add the black beans, corn, ground cumin, chili powder, and salt to the skillet. Stir well and cook for an additional 2-3 minutes. Remove from heat.
Spread 1/2 cup of enchilada sauce evenly across the bottom of the prepared baking dish.
Take one flour tortilla and spoon approximately 1/4 cup of the vegetable mixture into the center. Sprinkle a small handful of shredded cheese over the filling, then roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure to cover them completely. Sprinkle the rest of the shredded cheese on top.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh cilantro, if desired, and serve warm with a dollop of sour cream on the side.
Nutrition Facts
Calories |
2918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.1 g | 194% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 6820 mg | 297% | |
| Total Carbohydrate | 296.4 g | 108% | |
| Dietary Fiber | 51.8 g | 185% | |
| Total Sugars | 38.3 g | ||
| Protein | 120.2 g | 240% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2514 mg | 193% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 3607 mg | 77% | |
*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.
