Layered Vegetable Enchiladas
Savor the vibrant flavors of Layered Vegetable Enchiladas, a hearty, meatless dish that's perfect for family dinners or meal prep. This easy-to-make recipe features layers of soft corn tortillas, a medley of sautéed zucchini, bell peppers, sweet corn, and protein-packed black beans, all seasoned with warm spices like cumin and chili powder. Topped with melty Mexican blend cheese and drizzled generously with enchilada sauce, every bite is a fusion of bold, comforting flavors. Garnished with fresh cilantro and green onions, and served with a squeeze of lime, this casserole-style dish is a crowd-pleaser that's as simple as it is satisfying. Perfect for vegetarians and anyone looking for a wholesome twist on classic enchiladas!
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Recipe Information
Ingredients
- 2 cups Enchilada sauce
- 12 pieces Corn tortillas
- 2 medium, diced Zucchini
- 2 medium, diced Bell peppers (red, yellow, or green)
- 1 cup Corn kernels (fresh, canned, or frozen)
- 1 15 oz can, drained and rinsed Black beans
- 2 cups Shredded Mexican blend cheese
- 2 stalks, sliced Green onions
- 0.5 cup, chopped Cilantro
- 1 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 1 medium, cut into wedges (for serving) Lime
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil or nonstick spray.
In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the diced zucchini, bell peppers, and a pinch of salt. Sauté for 5-7 minutes, or until softened.
Stir in the ground cumin, chili powder, and garlic powder. Cook for another minute until the spices are fragrant. Add the corn kernels and black beans, stirring to combine. Set the vegetable mixture aside.
Spread a thin layer (about 1/2 cup) of enchilada sauce on the bottom of the greased baking dish.
Layer 4 tortillas across the bottom of the dish, slightly overlapping them. Spread half of the vegetable mixture over the tortillas, and sprinkle with 2/3 cup of shredded cheese.
Drizzle 1/2 cup of enchilada sauce over the cheese and vegetables.
Repeat the layering process with 4 more tortillas, the remaining vegetable mixture, another 2/3 cup of cheese, and another 1/2 cup of enchilada sauce.
Finish the dish with a final layer of 4 tortillas, the remaining enchilada sauce, and the last 2/3 cup of shredded cheese sprinkled evenly over the top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for 5 minutes. Top with sliced green onions and chopped cilantro for garnish.
Slice into squares and serve with lime wedges on the side. Enjoy your layered vegetable enchiladas!
Nutrition Facts
Calories |
3204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.8 g | 138% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 11852 mg | 515% | |
| Total Carbohydrate | 453.6 g | 165% | |
| Dietary Fiber | 83.0 g | 296% | |
| Total Sugars | 72.0 g | ||
| Protein | 124.0 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2309 mg | 178% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 3843 mg | 82% | |
*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.
