Veggie Enchiladas

Veggie Enchiladas

Corn tortillas rolled around spiced black beans and roasted vegetables, blanketed in red sauce.

Total 45 min Makes 4 servings Calories 520/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

These enchiladas layer sautéed peppers, zucchini, and black beans with melted cheese inside soft corn tortillas, all baked under a tangy red enchilada sauce. A weeknight dinner that bakes until bubbling and lightly browned on top, finished with fresh cilantro and a squeeze of lime.

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can black beans, drained and rinsed (15-ounce can)
  • 1 cup corn kernels, fresh or frozen
  • 2 cups red enchilada sauce
  • 10 corn tortillas (6-inch)
  • 2 cups shredded Monterey Jack cheese
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 1/4 cup sliced black olives

Method

  1. Preheat the oven to 375°F. Lightly coat a 9x13-inch baking dish with cooking spray and spread 1/2 cup of the enchilada sauce evenly over the bottom.

  2. Heat olive oil in a 9-inch skillet over medium heat. Add onion and bell pepper, and cook, stirring occasionally, until softened, about 5 minutes.

  3. Add zucchini and garlic, and cook, stirring often, until the zucchini begins to soften, about 4 minutes.

  4. Stir in the cumin, chili powder, smoked paprika, salt, and black pepper, and cook until fragrant, about 30 seconds.

  5. Add the black beans and corn to the skillet, stir to combine, and cook until heated through, about 3 minutes. Remove from heat.

  6. Warm the tortillas in the microwave wrapped in a damp paper towel for 30 seconds to make them pliable.

  7. Spoon about 1/3 cup of the vegetable and bean filling down the center of each tortilla, sprinkle with a little cheese, and roll tightly.

  8. Place the rolled tortillas seam-side down in the prepared baking dish in a single layer.

  9. Pour the remaining enchilada sauce evenly over the top of the rolled tortillas, then sprinkle with the remaining cheese and the sliced black olives.

  10. Bake uncovered until the sauce is bubbling and the cheese is melted and lightly browned, 20 to 25 minutes.

  11. Let the enchiladas rest for 5 minutes, then top with fresh cilantro and serve with lime wedges.

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    Veggie Enchiladas

    These enchiladas layer sautéed peppers, zucchini, and black beans with melted cheese inside soft corn tortillas, all baked under a tangy red enchilada sauce. A weeknight dinner that bakes until bubbling and lightly browned on top, finished with fresh cilantro and a squeeze of lime.

    45 min 4 servings 520 cal

    Ingredients

    • 1 tablespoon olive oil
    • 1 small onion, diced
    • 1 red bell pepper, diced
    • 1 zucchini, diced
    • 2 cloves garlic, minced
    • 1 teaspoon ground cumin
    • 1 teaspoon chili powder
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 can black beans, drained and rinsed (15-ounce can)
    • 1 cup corn kernels, fresh or frozen
    • 2 cups red enchilada sauce
    • 10 corn tortillas (6-inch)
    • 2 cups shredded Monterey Jack cheese
    • 1/4 cup fresh cilantro, chopped
    • 1 lime, cut into wedges
    • 1/4 cup sliced black olives

    Method

    1. 1

      Preheat the oven to 375°F. Lightly coat a 9x13-inch baking dish with cooking spray and spread 1/2 cup of the enchilada sauce evenly over the bottom.

    2. 2

      Heat olive oil in a 9-inch skillet over medium heat. Add onion and bell pepper, and cook, stirring occasionally, until softened, about 5 minutes.

    3. 3

      Add zucchini and garlic, and cook, stirring often, until the zucchini begins to soften, about 4 minutes.

    4. 4

      Stir in the cumin, chili powder, smoked paprika, salt, and black pepper, and cook until fragrant, about 30 seconds.

    5. 5

      Add the black beans and corn to the skillet, stir to combine, and cook until heated through, about 3 minutes. Remove from heat.

    6. 6

      Warm the tortillas in the microwave wrapped in a damp paper towel for 30 seconds to make them pliable.

    7. 7

      Spoon about 1/3 cup of the vegetable and bean filling down the center of each tortilla, sprinkle with a little cheese, and roll tightly.

    8. 8

      Place the rolled tortillas seam-side down in the prepared baking dish in a single layer.

    9. 9

      Pour the remaining enchilada sauce evenly over the top of the rolled tortillas, then sprinkle with the remaining cheese and the sliced black olives.

    10. 10

      Bake uncovered until the sauce is bubbling and the cheese is melted and lightly browned, 20 to 25 minutes.

    11. 11

      Let the enchiladas rest for 5 minutes, then top with fresh cilantro and serve with lime wedges.