Hearty Vegetarian Enchiladas

Hearty Vegetarian Enchiladas

Bursting with vibrant colors and flavors, these Hearty Vegetarian Enchiladas are a celebration of fresh, wholesome ingredients. The succulent filling of black beans, corn, zucchini, and bell peppers is seasoned to perfection and wrapped in soft tortillas, then smothered in rich, tangy enchilada sauce and melted cheese. Fresh cilantro adds the perfect finishing touch. A dish with roots in Mexican cuisine, enchiladas were traditionally simple street food. Our version elevates the humble enchilada to a delightful, nutritious meal that's perfect for a family dinner or a festive gathering.

Servings: 8

Ingredients

  • Cilantro (1/4 cup, chopped)
  • Cheddar cheese (2 cups, shredded)
  • Tortillas (8 (8-inch) tortillas)
  • Enchilada sauce (2 cups)
  • Salt (1 teaspoon, or to taste)
  • Black pepper (1/2 teaspoon, or to taste)
  • Chili powder (1 teaspoon)
  • Cumin (1 teaspoon)
  • Black beans (1 can (15 oz), drained and rinsed)
  • Corn kernels (1 cup, fresh or frozen)
  • Zucchini (1 medium, diced)
  • Bell pepper (1, diced)
  • Onion (1 medium, diced)
  • Olive oil (2 tablespoons)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat the olive oil in a large skillet over medium heat. Add the diced onion, bell pepper, and zucchini. Cook until they start to soften, about 5 minutes.
  3. Stir in the corn kernels and black beans. Season with cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes until everything is well combined and heated through.
  4. Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish. This prevents the enchiladas from sticking and adds extra flavor.
  5. Lay a tortilla flat and spoon about 1/8 of the vegetable mixture into the center. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
  6. Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered. Sprinkle the shredded cheese over the top.
  7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. If you prefer a golden top, you can broil the enchiladas for an additional 2-3 minutes.
  8. Remove from the oven and let cool for a few minutes before garnishing with fresh chopped cilantro. Serve hot.

Dietary Information

Servings: 8 • Dish Type: Main Course • Prep Time: 20 minutes • Cook Time: 30 minutes • Calories: 320 • Fat: 14g • Carbs: 36g • Protein: 14g • Sodium: 720mg • Sugar: 5g