Vegetable Enchiladas

These hearty vegetable enchiladas are packed with a vibrant mix of seasoned vegetables and black beans, all rolled in soft corn tortillas. Smothered in a rich red enchilada sauce and melted cheese, they offer comforting flavors in every savory bite.

Photo is illustrative and may not depict the finished recipe. Follow the written ingredients and method.

By the Home Cooking Recipes Editorial Team · How we develop and review recipes

• Prep time: 17 minutes
• Cook time: 30 minutes
• Total time: 47 minutes
• Servings: 4
• Difficulty: Easy
• Cuisine: Mexican

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 1 (15-ounce) can black beans, rinsed and drained
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 cup chopped fresh cilantro
• 1 (19-ounce) can red enchilada sauce
• 12 corn tortillas
• 2 cups shredded Monterey Jack cheese

Instructions

1. Preheat oven to 375F (190C). Lightly grease a 9x13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add diced onion, bell pepper, and zucchini; cook for 5-7 minutes until softened.
3. Stir in corn, black beans, cumin, chili powder, and salt. Cook for another 2-3 minutes, then remove from heat and stir in cilantro.
4. Pour about 1/2 cup of enchilada sauce into the bottom of the prepared baking dish. Dip each corn tortilla briefly into the enchilada sauce to soften.
5. Fill each softened tortilla with about 1/4 cup of the vegetable mixture and a sprinkle of cheese. Roll tightly and place seam-side down in the baking dish.
6. Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle generously with the remaining Monterey Jack cheese.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. Serve hot.

Tips

• For best results, use a good quality store-bought enchilada sauce or make your own from scratch for superior flavor.
• To prevent tortillas from tearing when rolling, quickly warm them in a microwave for 15-20 seconds or dip them in warm enchilada sauce.
• Feel free to customize the vegetable filling with other favorites like spinach, mushrooms, or sweet potatoes.

Frequently Asked Questions

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas up to 24 hours in advance. Cover them tightly with plastic wrap and refrigerate. Bake as directed, adding 5-10 minutes to the baking time if baking from cold.

How should I store leftover enchiladas?

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven until warmed through.

What can I substitute for Monterey Jack cheese?

Cheddar, Colby Jack, or a Mexican blend cheese would all be excellent substitutes for Monterey Jack cheese in this recipe, offering similar melting properties and flavor.