Vegetarian Enchiladas
Bursting with bold flavors and hearty ingredients, these Vegetarian Enchiladas are a deliciously satisfying twist on a classic Mexican dish! Packed with a medley of sautéed vegetables like bell peppers, zucchini, and corn, along with protein-rich black beans, these enchiladas are spiced to perfection with cumin and chili powder. Rolled up in soft flour tortillas, smothered in rich enchilada sauce, and topped with gooey melted cheese, this all-vegetarian recipe is ideal for weeknight dinners or meatless meals that please the whole family. Ready in under an hour, these enchiladas are easy to make, customizable with toppings like fresh cilantro and sour cream, and bake to bubbly perfection in the oven. Whether you're serving for a crowd or meal-prepping for the week, this wholesome, flavorful dish is bound to become a favorite in your vegetarian recipe rotation. Perfect for those seeking comforting, plant-based Mexican-inspired cuisine!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 15-ounce can canned black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 8-inch flour tortillas
- 2 cups enchilada sauce
- 2 cups shredded Mexican-blend cheese
- 0.25 cup fresh cilantro, chopped (optional)
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat.
Add the diced onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the diced red bell pepper and zucchini to the skillet. Sauté for 5-7 minutes until the vegetables are tender.
Stir in the corn kernels, black beans, ground cumin, chili powder, salt, and black pepper. Cook for 2 more minutes, then remove the skillet from heat.
Spread 1/2 cup of the enchilada sauce evenly across the bottom of a 9x13-inch baking dish.
Take one tortilla and spoon about 1/3 cup of the vegetable mixture down the center. Sprinkle a small handful of shredded cheese on top.
Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining 1 1/2 cups of enchilada sauce evenly over the rolled tortillas.
Sprinkle the remaining shredded cheese over the top of the enchiladas.
Cover the baking dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling.
Garnish with chopped fresh cilantro, if desired, and serve with sour cream on the side.
Nutrition Facts
Calories |
3260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.3 g | 191% | |
| Saturated Fat | 74.6 g | 373% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 8883 mg | 386% | |
| Total Carbohydrate | 377.1 g | 137% | |
| Dietary Fiber | 53.2 g | 190% | |
| Total Sugars | 41.0 g | ||
| Protein | 126.9 g | 254% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2767 mg | 213% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 3648 mg | 78% | |
*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.
