The Best Veggie Enchiladas
+3 photos

The Best Veggie Enchiladas

4 servings
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

  • extra-virgin olive oil
    1 tbsp
  • orange bell pepper

    chopped

    1 small
  • red onion

    chopped

    1 small
  • zucchini

    halved lengthwise and sliced 1/4-inch thick

    1 small
  • corn

    fresh or thawed frozen

    1 c
  • chili powder
    1 tsp
  • salt
    ¼ tsp
  • can no-salt-added black beans

    rinsed

    1
  • chopped fresh cilantro

    plus more for garnish

    2 tbsp
  • yellow corn tortillas

    warmed

    8
  • can red enchilada sauce

    see tip

    1
  • shredded monterey jack cheese
    ¾ c

Directions

  1. 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.

    Step 1
  2. 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.

    Step 2
  3. 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

    Step 3
The Best Veggie Enchiladas
+3

The Best Veggie Enchiladas

65 min4 servings

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About this Recipe

Craving a hearty, satisfying dinner that’s packed with flavor and fresh vegetables? These veggie enchiladas are your answer, delivering a delightful meal without hours of prep.

Why These Veggie Enchiladas Work

The beauty of this recipe lies in its smart combination of fresh produce and time-saving convenience. By leaning on a quality store-bought enchilada sauce, you get rich, authentic flavor without making it from scratch. This allows the vibrant mix of sweet corn, onion, peppers, zucchini, and black beans to truly shine, creating a filling that’s both nutritious and incredibly tasty.

What to Expect

Prepare for a comforting dish where tender yellow corn tortillas envelop a generously seasoned medley of vegetables and hearty black beans. Each bite offers a harmonious blend of textures—the slight chew of the tortilla, the tender crispness of the bell pepper and zucchini, and the creamy, earthy beans. Coated in a robust red enchilada sauce and topped with gooey, melted Monterey Jack cheese, these enchiladas are a savory, satisfying experience that makes a perfect weeknight dinner. The chili powder in the filling adds a gentle warmth that complements the natural sweetness of the corn and peppers.

Customization & Variations

Feel free to make these enchiladas your own! You can easily swap the orange bell pepper for a red or yellow one, or even add a poblano pepper for a touch of smoky heat. If you don't have Monterey Jack, cheddar or a Mexican blend would work wonderfully. For extra protein, consider adding crumbled plant-based sausage. You can also adjust the chili powder to your preference, or add a pinch of cumin for more depth.

Serving & Context

These veggie enchiladas are a fantastic choice for a family dinner or a casual gathering. Serve them hot, garnished with extra fresh cilantro, and perhaps a dollop of sour cream or a side of avocado for a complete and utterly delicious meal.

Frequently Asked Questions