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.

Vegetable Enchiladas
  • Prep time: 17 minutes
  • Cook time: 30 minutes
  • Total time: 47 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: International

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.