Vegetarian Green Chili Enchiladas
These Vegetarian Green Chili Enchiladas are a vibrant twist on a classic Tex-Mex favorite, packed with bold flavors and wholesome ingredients. Tender corn tortillas are stuffed with a colorful medley of zucchini, bell peppers, black beans, and corn, seasoned with smoky cumin and chili powder for a hearty, protein-rich filling. Smothered in tangy green chili enchilada sauce and topped with a blanket of melty Monterey Jack or Cheddar cheese, these enchiladas bake to bubbly perfection in just 30 minutes. Finished with fresh cilantro and a squeeze of lime, each bite delivers a satisfying balance of zest and spice, making this dish the ultimate weeknight comfort food. Perfect for vegetarians and anyone craving a flavor-packed dinner, these enchiladas are easy to prepare and sure to impress.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 12 pieces corn tortillas
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 pieces garlic cloves, minced
- 1 medium bell pepper, diced (any color)
- 1 medium zucchini, diced
- 1 cup frozen corn
- 1.5 cups black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 cups green chili enchilada sauce
- 2 cups shredded cheese (Monterey Jack or Cheddar)
- 0.5 cup fresh cilantro, chopped
- 1 whole lime, sliced into wedges
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, until translucent.
Add the minced garlic and cook for another 30 seconds, until fragrant.
Stir in the bell pepper and zucchini, and cook for 5 minutes until the vegetables begin to soften.
Add the frozen corn, black beans, cumin, chili powder, salt, and black pepper. Stir well to combine and cook for another 2-3 minutes.
Spread 1/2 cup of the green chili enchilada sauce over the bottom of a 9x13 inch baking dish.
Warm the corn tortillas slightly in the microwave or on a stovetop to make them pliable.
Spoon about 1/3 cup of the vegetable mixture into each tortilla, roll it up, and place seam-side down in the prepared baking dish.
Pour the remaining 1 1/2 cups of green chili enchilada sauce over the top of the filled tortillas.
Sprinkle the shredded cheese evenly over the enchiladas.
Cover the baking dish with 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 bubbling and slightly golden.
Remove from the oven and let it cool for a few minutes before garnishing with chopped cilantro.
Serve warm with lime wedges on the side for squeezing over the enchiladas.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 894 mg | 39% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 7.0 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 361 mg | 28% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 664 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.
