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Vegetable Enchiladas
Experience the vibrant flavors of Mexico with these delicious Vegetable Enchiladas! Packed with a medley of fresh vegetables, black beans, and drizzled with a rich homemade enchilada sauce, these enchiladas are both satisfying and healthy. Perfect for a family dinner or a gathering with friends, they bring a burst of color and flavor to your table. Plus, they can be easily customized with your favorite veggies or protein for a delightful twist!
Ingredients
- Corn tortillas
- 10
- Bell peppers
- 1 cup, diced (any color)
- Zucchini
- 1 cup, diced
- Red onion
- 1 medium, diced
- Corn kernels
- 1 cup (fresh or frozen)
- Black beans
- 1 can (15 oz), drained and rinsed
- Avocado
- 1, sliced (for garnish)
- Cilantro
- 1/4 cup, chopped (for garnish)
- Mexican cheese blend
- 2 cups, shredded
- Enchilada sauce
- 2 cups
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet over medium heat, add a splash of olive oil and sauté the diced bell peppers, zucchini, red onion, corn, and black beans until the vegetables are tender and fragrant, about 5-7 minutes.
- While the vegetables are cooking, warm the corn tortillas in a dry skillet or microwave until pliable, about 15-30 seconds per tortilla.
- Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish to prevent sticking.
- Fill each tortilla with a spoonful of the sautéed vegetable mixture, roll it up tightly, and place it seam-side down in the baking dish.
- Once all the enchiladas are arranged in the dish, pour the remaining enchilada sauce over the top, ensuring they are fully covered.
- Sprinkle the shredded cheese evenly over the enchiladas.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes. Garnish with sliced avocado and chopped cilantro before serving.
Tips
- For a spicier kick, add diced jalapeños to the vegetable mixture or use a spicy enchilada sauce.
- Feel free to substitute or add vegetables based on your preference, such as spinach, mushrooms, or sweet potatoes.
- These enchiladas can be made ahead of time and stored in the refrigerator before baking. Just add an extra 5-10 minutes to the baking time if baking from cold.
Dietary Information
Servings: 5 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 25 minutes Calories: 320 Fat: 15g Carbs: 38g Protein: 12g Sodium: 600mg Sugar: 4g
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