Vegetarian Queso Fresco Enchiladas
Bursting with bold flavors and vibrant colors, these Vegetarian Queso Fresco Enchiladas are a delightful twist on a classic Mexican favorite. Made with soft corn tortillas stuffed with a savory filling of crumbled queso fresco, black beans, sautéed zucchini, sweet red bell pepper, and aromatic spices, these enchiladas are smothered in rich enchilada sauce and baked to perfection. Ready in under an hour, this recipe is ideal for busy weeknights or indulgent weekend dinners. Garnished with fresh cilantro and a squeeze of lime, these enchiladas deliver layers of taste in every bite. Vegetarian, satisfying, and oh-so-easy to make, they’re the perfect crowd-pleaser for your next Tex-Mex-inspired meal.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 12 pieces corn tortillas
- 300 grams queso fresco
- 400 grams canned black beans
- 1 large red bell pepper
- 1 medium zucchini
- 1 medium yellow onion
- 2 pieces cloves of garlic
- 2 tablespoons olive oil
- 2 cups enchilada sauce
- 0.5 bunch cilantro
- 1 whole lime
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Preheat your oven to 350°F (175°C).
Drain and rinse the black beans. Set them aside.
Chop the red bell pepper and zucchini into small dice. Finely chop the onion and garlic.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sauté until the onion is translucent, about 3 minutes.
Add the bell pepper and zucchini to the skillet. Cook for 5 minutes until the vegetables are tender.
Stir in the black beans, salt, and pepper. Cook for another 2 minutes to heat through. Remove the skillet from heat and let the mixture cool slightly.
Crumble the queso fresco into the vegetable mixture and stir until well combined.
Warm the corn tortillas to make them pliable by wrapping them in a damp paper towel and microwaving for 30 seconds.
Spread a thin layer of enchilada sauce over the bottom of a 9x13-inch baking dish.
Fill each tortilla with a generous spoonful of the queso fresco and vegetable mixture. Roll them tightly and place seam-side down in the prepared baking dish.
Once all tortillas are filled and placed in the baking dish, pour the remaining enchilada sauce evenly over the enchiladas.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 5-10 minutes, until the enchiladas are heated through and lightly crispy on top.
Finely chop the cilantro and sprinkle over the enchiladas. Serve with lime wedges on the side for squeezing over the enchiladas before eating.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 1306 mg | 57% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 5.5 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 681 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.
