Veggie Enchiladas Recipe

Name: Veggie Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 15 oz. can black beans, rinsed and drained; 1 small yellow onion, diced; 1/4 red bell pepper, diced; 1 cup frozen corn (I love Trader Joe's roasted corn); 1/2 small zucchini, diced; 1 1/2 cups shredded pepper jack cheese; 2 teaspoons ground cumin; 2 teaspoons chili powder; 1 teaspoon garlic powder; 1 teaspoon sea salt; 10-12 white corn tortillas; 2 jars/cans of your favorite enchilada sauce; chopped cilantro (optional)

Servings: persons

1 15 oz. can black beans, rinsed and drained
1 small yellow onion, diced
1/4 red bell pepper, diced
1 cup frozen corn (I love Trader Joe's roasted corn)
1/2 small zucchini, diced
1 1/2 cups shredded pepper jack cheese
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon sea salt
10-12 white corn tortillas
2 jars/cans of your favorite enchilada sauce
chopped cilantro (optional)

1
Preheat oven to 375. In a large bowl, add black beans, onion, bell pepper, corn, zucchini and 1/2 cup of the shredded cheese. Add cumin, chili powder, garlic powder and salt and mix to combine.
2
Wrap corn tortillas in a damp paper towel and microwave for 1-2 minutes til softened. You want them to be pliable so they don't crack and break while rolling them up.
3
Pour a thin layer of enchilada sauce in the bottom of a large 9 x 12 inch baking dish. Scoop 2-3 generous spoonfuls of the enchilada filling into each tortilla, rolling tightly and placing in a line in the baking dish. Pack them in until you've filled the dish.
4
Top with remaining enchilada sauce and pepper jack cheese. Bake for 30-35 minutes until the cheese has melted and the sauce is bubbling. Let sit for five minutes before serving.
5
Sprinkle chopped cilantro onto enchiladas after plating, if desired.

490

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 13 ingredients. The key ingredients include: 1 15 oz. can black beans, rinsed and drained, 1 small yellow onion, diced, 1/4 red bell pepper, diced, 1 cup frozen corn (I love Trader Joe's roasted corn), 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