Vegetable Enchiladas
Indulge in a hearty and vibrant twist on a classic Mexican favorite with these Vegetable Enchiladas, packed with a colorful mix of nutritious veggies and bold, smoky flavors. Perfect for weeknight dinners or gatherings, this easy-to-make recipe features sautéed zucchini, red bell peppers, sweet corn, and protein-rich black beans seasoned with chili powder, cumin, and smoked paprika. Rolled in soft flour tortillas, these enchiladas are smothered in rich red enchilada sauce and topped with a generous layer of melty Mexican cheese blend, creating a dish that’s equal parts comforting and satisfying. With just 20 minutes of prep time and 30 minutes in the oven, these vegetarian enchiladas make an excellent family-friendly meal bursting with flavor. Garnish with fresh cilantro and a dollop of sour cream for a picture-perfect finish, and serve alongside beans, rice, or a crisp salad to complete the feast!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 cup corn kernels, fresh or frozen
- 1 can (15 ounces) black beans, drained and rinsed
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 8 flour tortillas (8-inch size)
- 3 cups red enchilada sauce
- 2 cups shredded Mexican cheese blend
- 1 tablespoon fresh cilantro, chopped
- 0.5 cup sour cream (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of olive oil.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, and sauté for 3-4 minutes until they begin to soften.
Add the diced zucchini and corn kernels to the skillet, and cook for another 3-4 minutes, stirring occasionally, until the vegetables are tender.
Stir in the black beans, chili powder, cumin, smoked paprika, and salt. Cook for 1-2 minutes until the spices are fragrant and evenly coating the vegetables. Remove the skillet from heat.
Spread 1/2 cup of the enchilada sauce evenly across the bottom of the prepared baking dish.
Lay one tortilla flat on a clean surface. Spoon about 1/2 cup of the vegetable mixture into the center of the tortilla. Roll it 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 they are completely covered. Sprinkle the shredded cheese evenly on 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 the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped cilantro and a dollop of sour cream, if desired, before serving.
Nutrition Facts
Calories |
857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 3386 mg | 147% | |
| Total Carbohydrate | 96.3 g | 35% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 15.9 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 557 mg | 43% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 818 mg | 17% | |
*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.
