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.

No additional tips available.

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

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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.

Veggie Enchiladas

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