Grilled Vegetable Enchiladas
Savor the smoky, bold flavors of these Grilled Vegetable Enchiladas—an irresistible fusion of charred zucchini, vibrant bell peppers, red onion, and sweet corn combined with hearty black beans and zesty spices. This crowd-pleasing recipe features perfectly grilled veggies wrapped in soft flour tortillas, smothered in rich enchilada sauce, and topped with melty Mexican blend cheese. Ready in less than an hour, these enchiladas are a colorful, vegetarian masterpiece that's perfect for weeknight dinners or casual entertaining. Garnished with fresh cilantro and a dollop of sour cream, they’ll tantalize your taste buds with every bite. Try this easy, flavorful dish for a satisfying twist on Mexican-inspired comfort food!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 medium Red onion
- 1 cup Corn kernels
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 8 small Flour tortillas
- 1 can Black beans
- 2 cups Enchilada sauce
- 2 cups Shredded Mexican blend cheese
- 2 tablespoons Cilantro
- 0.5 cup Sour cream
Instructions
Preheat your grill or grill pan to medium-high heat.
Slice the zucchini, red bell pepper, yellow bell pepper, and red onion into medium-sized strips.
Toss the vegetables with olive oil, salt, black pepper, ground cumin, and chili powder in a large mixing bowl until evenly coated.
Grill the vegetables for 8-10 minutes, turning occasionally, until they are tender and have nice grill marks. Remove and set aside to cool slightly.
Preheat your oven to 375°F (190°C).
Drain and rinse the black beans, then mix them with the grilled vegetables and corn kernels in a large bowl.
Spread 1/2 cup of enchilada sauce evenly in the bottom of a 9x13-inch baking dish.
Take one tortilla at a time, add a heaping spoonful of the vegetable and bean mixture down the center, sprinkle with a little shredded cheese, and roll it up tightly.
Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the rest of the enchilada sauce evenly over the rolled tortillas, ensuring they are well-covered.
Sprinkle the remaining shredded cheese evenly on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish the enchiladas with chopped cilantro and serve with a dollop of sour cream, if desired.
Nutrition Facts
Calories |
2927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.0 g | 186% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 13376 mg | 582% | |
| Total Carbohydrate | 323.3 g | 118% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 68.6 g | ||
| Protein | 112.6 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2530 mg | 195% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 3100 mg | 66% | |
*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.
