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.
:max_bytes(150000):strip_icc()/JF_VeggieEnchiladas_3x2_13553-0efc6810744246439d370ee94f7a5473.jpg)
- Prep time
- 20 min
- Cook time
- 46 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon extra-virgin olive oil
- 1 small orange bell pepper, chopped
- 1 small red onion, chopped
- 1 small zucchini, halved lengthwise and sliced 1/4-inch thick
- 1 cup corn, fresh or thawed frozen
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1 (15-ounce) can no-salt-added black beans, rinsed
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- 8 (6-inch) yellow corn tortillas, warmed
- 1 (10-ounce) can red enchilada sauce (see Tip)
- 3/4 cup shredded Monterey Jack cheese
Instructions
- 1
Preheat oven to 425°F. Lightly coat a 7-by-11-inch baking dish with cooking spray. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 1 small bell pepper and 1 small onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in 1 small zucchini, 1 cup corn, 1 teaspoon chili powder and ¼ teaspoon salt; cook, stirring occasionally, until the zucchini and corn are tender-crisp, about 5 minutes. Remove from heat; stir in 1 can (15-ounce) beans and 2 tablespoons 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 1 (10-ounce) can 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 ¾ cup 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