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Vegetarian Enchiladas

Yields4 Servings

 1 tbsp extra virgin olive oil
 2 garlic cloves minced
 ½ medium chopped onion
 2 cups corn (canned or frozen, whatever your preference!)
 3 small chopped zucchinis
 Salt to taste
 1 tsp chili powder
 1 tsp cumin
 1 15 oz. black beans
 1 10 oz. canned enchilada sauce
 ½ lime
 8 corn tortillas
  cup shredded mozzarella cheese
  cup shredded cheddar (or monterey jack, whatever your preference)
To Garnish:
 1 cup quartered grape tomatoes
 1 sliced avocado
 ¼ cup cilantro leaves
 ¼ cup chopped onion or jalapeño

Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until soft.


Stir in garlic and cook until you smell that delicious aroma. Add corn and zucchinis and season with salt, chili powder, and cumin. Cook, stirring occasionally, until corn is turning golden and zucchini is tender. Add black beans, a 1/4 cup of enchilada sauce, and squeezed lime.


Add a large scoop of your veggie mix onto each tortilla and roll up.( You may have to warm tortillas up a bit since corn tortillas are a bit harder to roll.) Place rolled up tortillas side by side in a 9"-x-13" baking dish and top with cheeses.


Bake until cheese is melted for about 15 to 20 minutes. 


Garnish with toppings of choice such as tomatoes, avocado, onion, jalapeño for some kick and cilantro.

Nutrition Facts

Servings 4