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.
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.
Illustrative photo
