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mexicanmedium
Vegetarian Enchiladas
These hearty vegetarian enchiladas are packed with roasted vegetables and topped with a zesty red sauce. They make for a comforting meal that's perfect for meal prep or a cozy dinner.
Ready in 55 minutes · serves 4 · 400 calories per serving · mexican cuisine.
55
min total
4
servings
400
cal / serving
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
- 8 unitscorn tortillas
- 1 canblack beans
- 1 mediumzucchini
- 1 largebell pepper
- 1 cupenchilada sauce
- 1 cupcheddar cheese
- 1 mediumonion
- 1 tspcumin
- 2 tbspolive oil
- to tastesalt
Instructions
- 01
Preheat oven to 375°F (190°C).
- 02
Sauté onion, zucchini, and bell pepper in olive oil until tender.
- 03
Mix in black beans and cumin, season with salt.
- 04
Fill corn tortillas with vegetable mixture, roll up and place in a baking dish.
- 05
Pour enchilada sauce over the top and sprinkle with cheese.
- 06
Bake for 20-25 minutes until cheese is melted.
