This Vegetarian Enchiladas recipe is topped with fresh flavors and filled with zucchini, broccoli, red pepper, corn, and black beans for a deliciously filling dinner.
Oh goodness, these photos are making me SO hungry!
I absolutely love Mexican food and these Vegetarian Enchiladas are loaded and I mean LOADED with fresh flavor!
And what’s nice about this vegetable enchilada recipe is that you can mix and match the vegetables to whatever you and your family love best.
You could swap the zucchini for squash, red pepper for green pepper, omit the onion, or even add mushrooms.
Although I’m not a huge fan of bell peppers and Roger doesn’t really like onions, we both loved this recipe!
And while this enchilada recipe makes way more than just the two of us can eat, I greatly enjoy the leftovers for lunches.
Of course my favorite part to any Mexican dish is the toppings.
I always load my plate up with extra cilantro, sour cream, avocado, and a lime slice to squeeze over everything.
Toppings are just so fun and delicious!
Vegetarian Enchiladas
This Vegetarian Enchiladas recipe is topped with fresh flavors and filled with zucchini, broccoli, red pepper, corn, and black beans for a deliciously filling dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes stove top + 10-15 minutes baking
- Total Time: 25-30 minutes
- Yield: 6–8 enchiladas 1x
Ingredients
- 1 Tablespoon Extra Virgin Olive Oil
- 1/2 Cup Onion, chopped
- 2 Garlic Cloves, minced
- 1 Cup Zucchini, chopped
- 1 Cup Broccoli, chopped
- 1 Cup Red Pepper, chopped
- 1 Cup Corn, fresh or defrosted
- 1/4 Teaspoon Salt
- 1 Teaspoon Chili Powder
- 1 Teaspoon Cumin
- 1 Can Black Beans (15 ounces), drained & rinsed
- 2 Cups Enchilada sauce (19-ounce can)
- 1/2 Lime
- 6–8 Tortillas*(1)
- 1 Cup Monterey Jack Cheese, shredded
Optional Toppings
- Queso Fresco, crumbled
- Cilantro
- Lime Slices
- Sour Cream
- Avocado, diced
Instructions
- First, preheat your oven to 350 degrees Fahrenheit and spray an 11×7 inch baking dish with oil.
- In a large frypan over medium heat add the 1 tablespoon extra virgin olive oil and 1/2 cup chopped onion. Cook until the onion is soft, about 3-5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the chopped zucchini, broccoli, red pepper, and corn to the skillet. Season with 1/4 teaspoon salt, 1 teaspoon chili powder, and 1 teaspoon cumin.
- Cook for 5-7 minutes until the vegetables are tender, stirring occasionally.
- Mix in the black beans, 1/4 cup of enchilada sauce, and the juice of 1/2 of lime.
- Cook for 2-3 minutes until the beans are hot, then remove from the heat and set to the side.
- Divide the filling evenly between all of the tortilla wraps, roll them up, and place them next to each other in a baking dish.
- Pour the remaining 1 & 3/4 cup of enchilada sauce over the enchiladas and top with them with 1 cup Monterey jack cheese.
- Bake for 10-15 minutes or until the cheese has melted.
- Top with your favorite toppings and enjoy!
Notes
- This will depend on how much you want to fill each enchillada.
I hope you enjoy your Vegetarian Enchiladas!
Looking for more recipes? You can find many more Mexican inspired recipes by clicking here.
If you make these Vegetarian Enchiladas, be sure to share a picture and tag @DomesticallyBlissful on Instagram so that we can all see your delicious dinner and so that I can share your image on my stories!
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What is your favorite enchilada filling?
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With love, Giusti
You will be secure, because there is hope; you will look about you and take your rest in safety.
Job 11:18 NIV
