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Vegetable Enchiladas Recipe

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★★★★★

4.5 from 67 reviews

Delicious and easy-to-make vegetable enchiladas featuring a medley of fresh vegetables wrapped in tortillas, topped with flavorful enchilada sauce and melted cheese. Perfect as a satisfying vegetarian entrée that combines bold Mexican flavors with wholesome ingredients.

Ingredients

Scale

Tortillas

  • 8 corn or flour tortillas

Vegetable Filling

  • 1 cup diced bell peppers (red, green, yellow)
  • 1 cup diced zucchini
  • 1 cup corn kernels (fresh or frozen)
  • 1/2 cup diced onion
  • 1 cup black beans, drained and rinsed
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste

Sauce and Cheese

  • 2 cups enchilada sauce (red or green)
  • 1 1/2 cups shredded cheddar or Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro (optional, for garnish)

Instructions

  1. Prepare the Vegetable Filling: Heat olive oil in a skillet over medium heat. Add diced onions and garlic and sauté until translucent. Stir in bell peppers, zucchini, corn, black beans, cumin, chili powder, salt, and pepper. Cook until vegetables are tender, about 5-7 minutes. Remove from heat.
  2. Fill the Tortillas: Preheat your oven to 375°F (190°C). Spoon the vegetable mixture evenly onto each tortilla, then roll them up tightly and place seam side down in a greased baking dish.
  3. Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well covered. Sprinkle shredded cheese evenly on top of the sauce-covered enchiladas.
  4. Bake the Enchiladas: Place the baking dish in the preheated oven and bake for 20-25 minutes or until the cheese is melted and bubbly, and the sauce is heated through.
  5. Serve: Remove from oven and let cool slightly. Garnish with chopped fresh cilantro if desired. Serve warm.

Notes

  • You can customize the vegetable filling with your favorite vegetables like mushrooms, spinach, or diced tomatoes.
  • For a vegan version, use vegan cheese and a plant-based enchilada sauce.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • To add protein, consider adding cooked shredded chicken or tofu to the vegetable filling.

Keywords: Vegetable Enchiladas, Vegetarian Mexican Recipe, Easy Enchiladas, Baked Enchiladas, Healthy Mexican Food

Find it online: https://stirringwithstella.com/vegetable-enchiladas-recipe/