Veggie Enchiladas Recipe

Name: Veggie Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 1 tablespoon olive oil; 1 medium squash (about 1 cup); 1/2 medium eggplant (about 1 cup); 1 (15 ounce) can of reduced sodium corn (drained); 1 (15 ounce) can of reduced sodium black beans (drained and rinsed); 1 teaspoon pepper; 1/2 teaspoon salt; Enchilada Sauce (see recipe below); 1 tablespoon olive oil; 1 cup sweet onion (diced); 2 garlic cloves (minced); 1/2 cup chicken broth (or vegetable broth); 1 tablespoon chili powder; 1 tablespoon honey; 1 teaspoon cumin; 1/2 teaspoon salt; 1 (28 ounce) can of no salt added crushed tomatoes; 8 (8 ounce) whole wheat tortillas; 2 cups reduced fat sharp shredded cheddar cheese

Servings: persons

Ingredients
1 tablespoon olive oil
1 medium squash (about 1 cup)
1/2 medium eggplant (about 1 cup)
1 (15 ounce) can of reduced sodium corn (drained)
1 (15 ounce) can of reduced sodium black beans (drained and rinsed)
1 teaspoon pepper
1/2 teaspoon salt
Enchilada Sauce (see recipe below)
1 tablespoon olive oil
1 cup sweet onion (diced)
2 garlic cloves (minced)
1/2 cup chicken broth (or vegetable broth)
1 tablespoon chili powder
1 tablespoon honey
1 teaspoon cumin
1/2 teaspoon salt
1 (28 ounce) can of no salt added crushed tomatoes
8 (8 ounce) whole wheat tortillas
2 cups reduced fat sharp shredded cheddar cheese

1
How-To
2
Dice squash and eggplant into approximately 1/4-1/2 inch cubes.
3
Prepare the Enchilada Sauce.
4
Saute the onion and garlic until tender.
5
Stir in broth and remaining ingredients.
6
Reduce heat to low-medium and let simmer while covered slightly for 30 minutes.
7
Preheat oven to 350u00b0 while the Enchilada Sauce is simmering.
8
Saute the squash, eggplant and corn in the olive oil until vegetables are tender or slightly brown.
9
Remove from heat and stir in black beans.
10
Spread 1 cup of the completed Enchilada Sauce on the bottom of a 13X9 inch baking dish.
11
Spoon about 3/4 cup of vegetable mixture in each tortilla and top with 1 tablespoon cheese on top.
12
Roll tortilla up and place seam-side down in baking dish.
13
Repeat procedure with the remaining tortillas, vegetables and 7 tablespoons of cheese.
14
Spread the remaining Enchilada Sauce over every bit of the tortillas.
15
Cover with foil and bake for 30 minutes.
16
Spread the remaining cheddar cheese over the enchiladas.
17
Bake uncovered for about 10 minutes, or until cheese has melted.
18
Take out and enjoy!

519

kcal

Calories

Fat

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 20 ingredients. The key ingredients include: Ingredients, 1 tablespoon olive oil, 1 medium squash (about 1 cup), 1/2 medium eggplant (about 1 cup), and more.

Yes, Veggie Enchiladas falls under the Soups & Stews 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!

Veggie Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions