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The Best Veggie Enchiladas
These veggie enchiladas are packed with sweet corn, onion, peppers, zucchini and beans and are coated with store-bought enchilada sauce to save time on prep.
Ingredients
- 1 tablespoonextra-virgin olive oil
- 1 smallorange bell pepper, chopped
- 1 smallred onion, chopped
- 1 smallzucchini, halved lengthwise and sliced 1/4-inch thick
- 1 cupcorn, fresh or thawed frozen
- 1 teaspoonchili powder
- ¼ teaspoonsalt
- 1can no-salt-added black beans, rinsed
- 2 tablespoonschopped fresh cilantro, plus more for garnish
- 8yellow corn tortillas, warmed
- 1can red enchilada sauce (see tip)
- ¾ cupshredded monterey jack cheese
Directions
- 1
Preheat oven to 425°F. Lightly coat a 7-by-11-inch baking dish with cooking spray. Heat oil in a large skillet over medium-high heat. Add bell pepper and onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in zucchini, corn, chili powder and salt; cook, stirring occasionally, until the zucchini and corn are tender-crisp, about 5 minutes. Remove from heat; stir in beans and cilantro. Let cool slightly, about 5 minutes.
- 2
Place about 1/2 cup of the vegetable mixture in the center of 1 warmed tortilla; roll the tortilla over the filling. Place the filled tortilla, seam-side down, in the prepared baking dish. Repeat the process with the remaining vegetable mixture and tortillas. Spread enchilada sauce over the tops of the enchiladas. Cover the baking dish with foil.
- 3
Bake until the sauce is bubbly, 15 to 20 minutes. Uncover and sprinkle with cheese; bake until the cheese is melted, about 5 minutes. Garnish with cilantro, if desired. Additional reporting by Carrie Myers, M.S. and Jan Valdez