Enchiladas for the Vegetarian

Get ready to savor the vibrant flavors of "Enchiladas for the Vegetarian," a wholesome and satisfying twist on classic Mexican comfort food. Packed with a colorful medley of diced zucchini, red bell peppers, black beans, and sweet corn, these enchiladas offer a hearty and nutritious filling that’s perfectly spiced with cumin and chili powder. Wrapped in soft flour tortillas, smothered in rich enchilada sauce, and crowned with gooey melted cheese, this dish is an irresistible crowd-pleaser. Easy to make in just under an hour, it’s perfect for weeknight dinners or casual gatherings. Serve it fresh from the oven, garnished with cilantro and a dollop of sour cream for an extra touch of brightness. Vegetarian-friendly, protein-packed, and bursting with bold flavors, these homemade enchiladas are guaranteed to be a hit!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium red bell pepper, diced
• 1 small zucchini, diced
• 1.5 cups black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon salt
• 8 small flour tortillas
• 2 cups enchilada sauce (store-bought or homemade)
• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• 0.25 cup fresh cilantro, chopped (optional)
• 0.5 cup sour cream (optional, for serving)

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.

Step 2

Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Step 3

Stir in the minced garlic, diced bell pepper, and zucchini. Cook for another 5 minutes until the vegetables are tender.

Step 4

Add the black beans, corn, ground cumin, chili powder, and salt to the skillet. Stir well and cook for an additional 2-3 minutes. Remove from heat.

Step 5

Spread 1/2 cup of enchilada sauce evenly across the bottom of the prepared baking dish.

Step 6

Take one flour tortilla and spoon approximately 1/4 cup of the vegetable mixture into the center. Sprinkle a small handful of shredded cheese over the filling, then roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

Step 7

Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure to cover them completely. Sprinkle the rest of the shredded cheese on top.

Step 8

Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 9

Garnish with chopped fresh cilantro, if desired, and serve warm with a dollop of sour cream on the side.

Nutrition Facts

Serving size	2130.8 grams (2130.8g)

Amount per serving	% Daily Value*
Calories	2918

Total Fat 151.10g	194%
Saturated Fat 69.20g	346%
Polyunsaturated Fat 2.70g
Cholesterol 300mg	100%
Sodium 6820mg	297%
Total Carbohydrate 296.40g	108%
Dietary Fiber 51.80g	185%
Total Sugars 38.30g
Protein 120.20g	240%

Vitamin D 48IU	240%
Calcium 2514mg	193%
Iron 24mg	134%
Potassium 3607mg	77%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.9%

Protein: 15.9%

Carbs: 39.2%