Vegetarian Enchiladas
Vegetarian Enchiladas
Ingredients
For the Filling
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 bell pepper, diced (any color)
- 1 zucchini, diced
- 1 15-ounce can canned black beans, rinsed and drained
- 1 15-ounce can canned corn, drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly
- 8 corn tortillas
- 1 19-ounce can red enchilada sauce
- 1 1/2 cups shredded Monterey Jack cheese
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 tablespoons sour cream, for serving (optional)
Instructions
- 1
Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 3
Add diced zucchini to the skillet and cook for another 3-5 minutes, until slightly tender.
⏱️ 5 min - 4
Stir in the rinsed black beans, drained corn, chili powder, cumin, salt, and black pepper. Cook for 2-3 minutes, allowing the flavors to meld. Remove from heat.
⏱️ 3 min
- 5
Pour about 1/2 cup of enchilada sauce into the bottom of the prepared baking dish, spreading it evenly.
⏱️ 1 min
- 6
Warm the corn tortillas according to package directions (microwave or briefly in a dry skillet) to make them pliable and prevent tearing. This usually takes about 15-30 seconds per tortilla.
⏱️ 3 min
- 7
Dip each warm tortilla briefly into the remaining enchilada sauce (just enough to coat lightly). Place about 1/4 cup of the vegetable filling down the center of each tortilla, then sprinkle with a small amount of shredded cheese. Roll up the tortilla tightly and place seam-side down in the baking dish.
⏱️ 8 min
- 8
Repeat with the remaining tortillas and filling, arranging them snugly in the baking dish.
⏱️ 5 min
- 9
Pour the remaining enchilada sauce over the rolled enchiladas. Sprinkle generously with the remaining shredded Monterey Jack cheese.
⏱️ 2 min
- 10
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
⏱️ 25 min•🌡️ 375
- 11
Remove from oven and let stand for 5 minutes before serving. Garnish with fresh cilantro and a dollop of sour cream, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Vegetarian Enchiladas
For the Filling
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 bell pepper, diced (any color)
- 1 zucchini, diced
- 1 15-ounce can canned black beans, rinsed and drained
- 1 15-ounce can canned corn, drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly
- 8 corn tortillas
- 1 19-ounce can red enchilada sauce
- 1 1/2 cups shredded Monterey Jack cheese
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 tablespoons sour cream, for serving (optional)
Instructions
- 1
Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper and cook until softened, about 5-7 minutes.
⏱️ 7 min - 3
Add diced zucchini to the skillet and cook for another 3-5 minutes, until slightly tender.
⏱️ 5 min - 4
Stir in the rinsed black beans, drained corn, chili powder, cumin, salt, and black pepper. Cook for 2-3 minutes, allowing the flavors to meld. Remove from heat.
⏱️ 3 min - 5
Pour about 1/2 cup of enchilada sauce into the bottom of the prepared baking dish, spreading it evenly.
⏱️ 1 min - 6
Warm the corn tortillas according to package directions (microwave or briefly in a dry skillet) to make them pliable and prevent tearing. This usually takes about 15-30 seconds per tortilla.
⏱️ 3 min - 7
Dip each warm tortilla briefly into the remaining enchilada sauce (just enough to coat lightly). Place about 1/4 cup of the vegetable filling down the center of each tortilla, then sprinkle with a small amount of shredded cheese. Roll up the tortilla tightly and place seam-side down in the baking dish.
⏱️ 8 min - 8
Repeat with the remaining tortillas and filling, arranging them snugly in the baking dish.
⏱️ 5 min - 9
Pour the remaining enchilada sauce over the rolled enchiladas. Sprinkle generously with the remaining shredded Monterey Jack cheese.
⏱️ 2 min - 10
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
⏱️ 25 min•🌡️ 375 - 11
Remove from oven and let stand for 5 minutes before serving. Garnish with fresh cilantro and a dollop of sour cream, if desired.
⏱️ 5 min