Summer Squash Enchiladas
Brighten up your dinner table with these colorful and flavorful Summer Squash Enchiladas! This vegetarian enchilada recipe is a delightful blend of diced yellow squash, zucchini, red bell pepper, sweet corn, and hearty black beans, all seasoned with a smoky-spiced mix of cumin, smoked paprika, and garlic powder. Rolled in soft corn tortillas, smothered in rich enchilada sauce, and topped with a generous layer of melty Mexican cheese, these enchiladas are baked to golden perfection. With just 20 minutes of prep, this wholesome, veggie-packed dish is perfect for busy weeknights or meatless Monday meals. Serve these enchiladas hot from the oven, garnished with fresh cilantro and a dollop of tangy sour cream for a satisfying, fuss-free dinner that even meat lovers will adore!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 medium, diced yellow squash
- 2 medium, diced zucchini
- 1 medium, diced red bell pepper
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (15 oz), rinsed and drained black beans
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 12 small corn tortillas
- 2 cups enchilada sauce
- 2 cups shredded Mexican cheese blend
- 2 tablespoons, chopped (optional) fresh cilantro
- 0.5 cup (optional, for garnish) sour cream or plain Greek yogurt
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Heat olive oil in a large skillet over medium heat. Add the diced yellow squash, zucchini, and red bell pepper. Sauté for 5-7 minutes, or until softened.
Stir in the corn, black beans, ground cumin, smoked paprika, garlic powder, salt, and ground black pepper. Cook for another 2 minutes, then remove from heat.
Warm the corn tortillas slightly in the microwave or on a dry skillet to make them pliable.
Spread 1/2 cup of the enchilada sauce over the bottom of the prepared baking dish.
Spoon about 2-3 tablespoons of the vegetable mixture onto each tortilla. Add a small sprinkle of cheese (reserve most of the cheese for topping). Roll up the tortillas tightly and place them seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure to cover them well.
Sprinkle the remaining shredded cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas cool for a few minutes. Garnish with chopped fresh cilantro, and serve with sour cream or plain Greek yogurt if desired.
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 1187 mg | 52% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 8.6 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 371 mg | 29% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 638 mg | 14% | |
*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.
