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vegetarian-enchiladas-recipe

Vegetarian Enchiladas

A delicious and easy vegetarian enchilada recipe perfect for a weeknight dinner.
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Preparation Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 8 pieces Corn Tortillas
  • 2 cups Black Beans, cooked
  • 1 cup Corn Kernels
  • 1 piece Bell Pepper, diced
  • 1 piece Small Onion, diced
  • 2 cups Enchilada Sauce
  • 1 cup Shredded Cheese (cheddar or Mexican blend)
  • 1 tablespoon Olive Oil
  • Salt and Pepper to taste
  • Optional toppings: sour cream, avocado, cilantro

Instructions 

  1. Preheat oven to 375°F (190°C).
  2. In a pan, heat olive oil over medium heat. Add diced onion and bell pepper, cook until softened.
  3. Add black beans and corn to the pan. Season with salt and pepper. Cook for another 5 minutes.
  4. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
  5. Fill each tortilla with the bean and veggie mixture, roll them up, and place them seam-side down in the dish.
  6. Pour the remaining enchilada sauce over the top of the rolled tortillas.
  7. Sprinkle shredded cheese over the top.
  8. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
  9. Serve with optional toppings like sour cream, avocado, and cilantro.

Nutritional Value

Calories: 350kcal | Carbohydrates: 45g | Protein: 15g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 800mg | Potassium: 600mg | Fiber: 10g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 40mg | Calcium: 200mg | Iron: 3mg

Keywords

Enchiladas, Vegetarian
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