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mexicanmedium
Vegetable Enchiladas with Red Sauce
These hearty vegetable enchiladas are stuffed with a colorful blend of vegetables and topped with a homemade red enchilada sauce. They're a comforting, vegetarian option that’s great for feeding a crowd.
Ready in 60 minutes · serves 6 · 450 calories per serving · mexican cuisine.
60
min total
6
servings
450
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
- 12 piecescorn tortillas
- 1 cupzucchini
- 1 cupbell pepper
- 1 canblack beans
- 1 pieceonion
- 2 cupsenchilada sauce
- 1 cupcheese
- 2 tablespoonsolive oil
- 1 teaspooncumin
- to tastesalt
Instructions
- 01
Preheat oven to 350°F (175°C).
- 02
Sauté onion, zucchini, and bell pepper in olive oil until tender, about 5-7 minutes. Stir in black beans, cumin, and salt.
- 03
Spread a layer of enchilada sauce on the bottom of a baking dish.
- 04
Fill each tortilla with vegetable mixture, roll up, and place seam-side down in the dish. Top with remaining sauce and cheese.
- 05
Bake for 25 minutes until cheese is melted and bubbly.
