Vegetable Enchiladas Oamc
Whip up a batch of delicious and freezer-friendly Vegetable Enchiladas OAMC (Once-A-Month Cooking) that make weeknight dinners a breeze! Packed with vibrant flavors and wholesome ingredients like sautéed zucchini, red bell pepper, sweet corn, and protein-rich black beans, these enchiladas are seasoned with zesty spices for a family-friendly meal. Rolled in soft flour tortillas, smothered in tangy enchilada sauce, and topped with a golden layer of melted Mexican cheese, this satisfying dish can be enjoyed fresh or frozen for up to three months. Perfect for meal prepping, these vegetarian enchiladas are both versatile and easy to reheat for a quick, comforting dinner any night of the week. Garnish with fresh cilantro for an irresistible, restaurant-quality touch!
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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, canned, or frozen)
- 1 can (15 oz) Black beans, drained and rinsed
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 2 cups Shredded Mexican cheese blend
- 8 pieces Flour tortillas (8-inch)
- 2 cups Enchilada sauce (store-bought or homemade)
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). If planning to freeze the enchiladas, skip this step for now.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, and sauté for 4-5 minutes until softened.
Add the diced zucchini to the skillet and cook for another 3-4 minutes until tender. Stir in the corn, black beans, cumin, chili powder, garlic powder, and salt. Mix well and cook for 2 more minutes. Remove from heat and let the mixture cool slightly.
Spread 1/4 cup of enchilada sauce evenly over the bottom of a 9x13-inch baking dish.
Lay out a tortilla and spoon 1/3 cup of the vegetable mixture into the center. Sprinkle about 2 tablespoons of shredded cheese over the filling. 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 over the rolled tortillas, making sure they are evenly covered. Sprinkle the top with the remaining cheese.
If freezing, cover the dish tightly with aluminum foil and label with the cooking instructions. Freeze for up to 3 months.
If baking immediately, place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
If baking from frozen, preheat the oven to 375°F (190°C) and bake the frozen enchiladas (covered with foil) for 40-50 minutes. Remove the foil in the last 10 minutes of cooking to allow the cheese to brown slightly.
Garnish with chopped cilantro before serving if desired, and enjoy!
Nutrition Facts
Calories |
4135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.5 g | 292% | |
| Saturated Fat | 100.4 g | 502% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 513 mg | 171% | |
| Sodium | 9323 mg | 405% | |
| Total Carbohydrate | 373.7 g | 136% | |
| Dietary Fiber | 53.6 g | 191% | |
| Total Sugars | 43.0 g | ||
| Protein | 184.4 g | 369% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 4227 mg | 325% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 4061 mg | 86% | |
*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.
