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Easy Vegetarian Enchiladas Recipe

Easy Vegetarian Enchiladas Recipe
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★★★★★

5 from 17 reviews

This easy vegetarian enchiladas recipe features a colorful mix of sautéed bell peppers, zucchini, and black beans, smothered in a creamy enchilada sauce made with Greek yogurt, and topped with shredded cheese. Perfectly spiced with smoked paprika, cayenne, and garlic powder, and wrapped in whole wheat tortillas, these enchiladas are baked to golden perfection for a comforting and nutritious meal.

Ingredients

Scale

Vegetables

  • 1 small red bell pepper, chopped
  • 1 small green bell pepper, chopped
  • 2 small zucchini, chopped

Spices & Oil

  • 2 Tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne powder
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste

Other Ingredients

  • 1 (15.5 oz) can black beans, drained and rinsed
  • 1 1/4 cups enchilada sauce
  • 1 cup plain Greek yogurt (or sour cream)
  • 8 medium whole wheat tortillas
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the enchiladas later.
  2. Chop Vegetables: Chop the red and green bell peppers and zucchini into small, approximately 1/4-inch cubes for even cooking.
  3. Cook Vegetables & Spices: Heat 2 tablespoons of olive oil in a saucepan over medium-high heat. Add the chopped vegetables, smoked paprika, cayenne powder, garlic powder, salt, and pepper. Sauté for about 10 minutes until vegetables are tender.
  4. Add Beans: Stir in the black beans and cook for an additional 5 minutes, allowing the flavors to meld and the vegetables to soften completely.
  5. Whisk Enchilada Sauce: In a separate bowl, whisk together the enchilada sauce and plain Greek yogurt until smooth and creamy.
  6. Add Half Sauce to Pan: Pour half of the enchilada sauce mixture over the cooked vegetable and bean mixture in the pan, stirring to combine. Remove from heat once mixed.
  7. Spoon Vegetable Mixture Into Tortillas: Lay out the whole wheat tortillas in a 9×13 inch casserole or baking dish. Evenly distribute the vegetable and bean mixture into the center of each tortilla.
  8. Roll Each Tortilla: Carefully roll up each tortilla around the filling, then place them seam-side down in the dish to prevent unrolling during baking.
  9. Top With Sauce & Cheese: Pour the remaining enchilada sauce mixture over the rolled tortillas, then sprinkle the shredded cheese evenly on top.
  10. Bake: Place the casserole dish in the preheated oven and bake for about 20 minutes, or until the cheese is melted and bubbly.
  11. Serve and Enjoy: Remove from oven, let cool slightly, and serve warm. Enjoy your easy vegetarian enchiladas!

Notes

  • You can substitute Greek yogurt with sour cream for a more traditional flavor.
  • Use canned black beans that are low in sodium for a healthier option.
  • Feel free to add other vegetables like corn or onions for added texture and flavor.
  • For a vegan version, replace cheese with dairy-free cheese and use a soy-based or coconut yogurt.
  • Make sure to drain and rinse black beans to reduce excess salt and improve taste.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: vegetarian enchiladas, easy enchiladas recipe, black bean enchiladas, healthy Mexican food, whole wheat tortillas

Find it online: https://delishfamilyrecipe.com/easy-vegetarian-enchiladas-recipe/