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Vegetarian Enchiladas

Delicious and easy vegetarian enchiladas packed with flavor.
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Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 8 pcs Corn tortillas
  • 2 cups Black beans cooked
  • 1 cup Corn kernels frozen or fresh
  • 1 cup Shredded cheese cheddar or Mexican blend
  • 2 cups Enchilada sauce
  • 1 pcs Bell pepper diced
  • 1 pcs Onion diced
  • 2 tablespoon Olive oil
  • 1 teaspoon Cumin
  • 1 teaspoon Chili powder
  • to taste Salt and pepper

Instructions 

  1. Preheat oven to 375°F (190°C).
  2. In a large mixing bowl, combine black beans, corn, bell pepper, onion, cumin, chili powder, salt, and pepper.
  3. Heat olive oil in a pan over medium heat. Add the mixture and cook for 5-7 minutes until vegetables are tender.
  4. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
  5. Fill each tortilla with the vegetable mixture and a sprinkle of cheese. Roll up and place seam-side down in the baking dish.
  6. Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
  7. Bake for 20-25 minutes until cheese is melted and bubbly.
  8. Serve hot and enjoy!

Nutritional Value

Calories: 350kcal | Carbohydrates: 45g | Protein: 15g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 800mg | Potassium: 600mg | Fiber: 10g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 200mg | Iron: 3mg

Keywords

Enchiladas, Vegetarian
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