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Vegetable Enchiladas

Vegetable Enchiladas


  • Author: Elena Bennett
  • Total Time: 45 minutes
  • Yield: 4 servings

Description

Savor the taste of fresh vegetables and melted cheese wrapped in warm tortillas. These enchiladas are a perfect quick meal that the entire family will love.


Ingredients

  • Corn Tortillas
  • Zucchini
  • Bell Peppers
  • Black Beans
  • Onion
  • Shredded Cheese
  • Enchilada Sauce
  • Spices

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
  2. In a skillet, heat a drizzle of oil over medium heat and sauté diced onions, zucchini, and bell peppers until softened, about 5-7 minutes.
  3. Add black beans and spices to the skillet, stirring to combine and heating through for an additional 2 minutes.
  4. To assemble, spread a bit of enchilada sauce on the bottom of the baking dish.
  5. Fill each corn tortilla with the vegetable mixture, roll tightly, and place seam-side down in the baking dish.
  6. Top enchiladas with remaining enchilada sauce and sprinkle shredded cheese on top.
  7. Bake in the preheated oven for 20-25 minutes until heated through and cheese is melty and bubbly.
  8. Let cool slightly before serving, garnished with cilantro if desired.

Notes

  • Use Fresh Veggies for the best flavor.
  • Mix Your Cheeses for added taste.
  • Make Extra Sauce for more flavor!
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Baked
  • Cuisine: Mexican

Nutrition

  • Serving Size: 2 enchiladas
  • Calories: 350
  • Sugar: 2g
  • Sodium: 700mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 10g
  • Protein: 12g
  • Cholesterol: 30mg

Keywords: vegetable, enchiladas, easy