Vegetable And Pinto Bean Enchiladas Recipe

Name: Vegetable And Pinto Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12-oz. bag frozen corn, defrosted (about 2 3/4 cups); 1 15-oz. can pinto beans, drained and rinsed; 1 14.5-oz. can diced tomatoes, drained; 1 medium zucchini, cut into 1/2-inch dice (about 2 cups); 1 4.5-oz. can chopped green chiles; 2 cups shredded Cheddar; 1 cup shredded Monterey Jack; Salt and pepper; 12 8-inch flour tortillas; 1 cup enchilada sauce

Servings: persons

1
Preheat oven to 400u00b0F. Lightly oil 2 8-inch square baking dishes. Line a rimmed baking sheet with foil.
2
In a bowl, combine corn, beans, tomatoes, zucchini, chilies, 1 cup Cheddar and 1/2 cup Monterey Jack. Season with salt and pepper.
3
Wrap 6 tortillas in damp paper towels; microwave on high for 30 seconds. Divide half of filling among tortillas, roll up tightly and arrange seam-side down in a baking dish. Repeat, using second baking dish.
4
Top each dish with 1/2 cup enchilada sauce. Sprinkle with remaining cheese. Place dishes on baking sheet. Bake, uncovered, until bubbly and browning on edges, about 30 minutes. Let cool for 5 minutes.
5
Make it ahead
6
Do not top with sauce or cheeses. Cover tightly with plastic wrap, then foil; freeze.
7
Uncover, top with sauce and cheeses. Bake at 400u00b0F for 1 hour. Cover for last 10 minutes.

1380

kcal

Calories

Fat

241

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 12-oz. bag frozen corn, defrosted (about 2 3/4 cups), 1 15-oz. can pinto beans, drained and rinsed, 1 14.5-oz. can diced tomatoes, drained, 1 medium zucchini, cut into 1/2-inch dice (about 2 cups), and more.

Yes, Vegetable And Pinto Bean Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable And Pinto Bean Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions