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Veggie Enchiladas

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These veggie enchiladas are packed with colorful vegetables, black beans, and cheese, all rolled in tortillas and baked with a zesty enchilada sauce. A delicious and satisfying vegetarian meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 cup corn kernels (fresh or frozen)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 8 small flour or corn tortillas
  • 2 cups enchilada sauce
  • 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • Optional toppings: sour cream, avocado, cilantro, green onions

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté for 2–3 minutes.
  3. Add bell pepper, zucchini, and corn. Cook until vegetables are tender, about 5–6 minutes.
  4. Stir in black beans, cumin, chili powder, salt, and pepper. Cook for another 2 minutes, then remove from heat.
  5. Spread a few tablespoons of enchilada sauce on the bottom of a 9×13-inch baking dish.
  6. Fill each tortilla with the vegetable mixture and a sprinkle of cheese. Roll up and place seam-side down in the baking dish.
  7. Pour remaining enchilada sauce over the rolled tortillas and top with the remaining cheese.
  8. Bake for 20–25 minutes, until cheese is melted and bubbly.
  9. Let cool slightly before serving. Add desired toppings and serve warm.

Notes

  • Use gluten-free tortillas for a gluten-free version.
  • Swap vegetables based on seasonality—mushrooms, spinach, or sweet potato work well.
  • Great for meal prep—store leftovers in the fridge for up to 3 days.

Nutrition

Find it online: https://ukfinda.com/veggie-enchiladas/