Veggie Enchiladas
Transform your weeknight dinner routine with these irresistibly flavorful Veggie Enchiladas! Packed with a vibrant medley of sautéed onions, red bell peppers, zucchini, sweet corn, and protein-rich black beans, this recipe is as nutritious as it is satisfying. Seasoned with smoky cumin and zesty chili powder, these enchiladas are rolled in soft tortillas, smothered in rich enchilada sauce, and topped with ooey-gooey melted cheese. Perfectly baked to bubbly perfection in under 30 minutes, they’re a hearty, vegetarian-friendly dish that will delight the whole family. Serve them with a sprinkle of fresh cilantro and a dollop of sour cream for a meal that’s bursting with bold Mexican-inspired flavors and easy-to-make charm. Whether you’re a veggie lover or just looking to cut back on meat, these enchiladas are a crowd-pleasing favorite you’ll want on repeat.
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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, frozen, or canned)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 8 medium tortillas (flour or corn)
- 2 cups enchilada sauce (store-bought or homemade)
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 0.25 cup fresh cilantro, chopped (optional)
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, and sauté for 5 minutes, or until softened.
Stir in the diced zucchini, corn kernels, and black beans. Cook for another 3-4 minutes until the vegetables are softened.
Season the mixture with ground cumin, chili powder, salt, and black pepper. Stir to combine, then remove the skillet from heat.
Spread about 1/4 cup of the enchilada sauce onto the bottom of the prepared baking dish to create a thin, even layer.
Spoon 1/3 cup of the veggie mixture into the center of each tortilla, sprinkle with a little shredded cheese, and roll it up tightly.
Place each rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the top of the rolled tortillas, ensuring they are fully covered.
Sprinkle the rest of the shredded cheese over the top, covering the enchiladas evenly.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh cilantro, if desired, and serve warm with a dollop of sour cream.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1600 mg | 70% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 10.9 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 559 mg | 43% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1016 mg | 22% | |
*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.
