Vegetarian Enchiladas
Vegetarian Enchiladas are packed with bold flavors! Black beans, corn, peppers, and fresh lime bring the perfect balance, while melty cheese ties it all together. Load up on toppings and dig in!
Servings: 4 servings (2 enchiladas per person)
Cost: $11.95
Equipment
- 9 x 13-inch baking pan 3-quart
Ingredients
- 1-1/2 tablespoons olive oil
- 1/2 small red onion diced, 1/2 cup
- 1 red bell pepper diced, 3/4 cup
- Salt and pepper
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 cup frozen corn
- 1 (15-ounce) can black beans drained and rinsed
- 1 (15-ounce) can pinto beans drained and rinsed
- 2 (10-ounce) cans red enchilada sauce divided, see note 1
- 1 tablespoon lime juice
- 8 (8-inch) flour tortillas
- 2 cups freshly shredded Monterey Jack cheese or sharp Cheddar cheese, or a combo of both, divided
Optional Toppings
- 1 large avocado
- 1/4 cup finely chopped cilantro
- Sour cream
Instructions
- Preheat oven to 350°F.
- Heat oil in a large pan over medium heat. Add diced onion and pepper, season with salt and pepper (1/4 tsp each), and sauté for 4–6 minutes, until onion is tender. Add garlic and cook for another 30 seconds, until fragrant. Stir in paprika, cumin, and chili powder, cooking for 1–2 minutes until fragrant (lower heat if needed to prevent burning).
- Add frozen corn, black beans, pinto beans, 1/2 cup enchilada sauce, and lime juice. Reduce heat to medium-low and cook, stirring frequently, for about 4 minutes, until the corn is fully defrosted.
- Spread 1/2 cup enchilada sauce evenly across the bottom of a 9x13-inch (3-quart) baking dish.
- Place a slightly heaping 1/2 cup of the veggie filling and 2 tablespoons of cheese onto each tortilla. Roll tightly and place seam-side down in the baking dish. Repeat until all the filling and 1 cup of cheese have been used, filling 8 tortillas.
- Evenly spread remaining enchilada sauce over the enchiladas. Keep corners uncovered by enchilada sauce so they get a little crispy in the oven. Sprinkle the remaining 1 cup of cheese evenly over the enchiladas.
- Bake uncovered for 15–18 minutes, until the cheese is melted. Remove from the oven and serve immediately with diced avocado, fresh cilantro, sour cream, and extra lime juice if desired.
Notes
Note 1: Use a mild enchilada sauce you know you like! My family loves mild red enchilada sauce by Old El Paso best.
Storage: Store leftovers in a sealed container in the fridge for up to 4 days. Reheat in the oven at 350°F or microwave until warm. To freeze, wrap well and store for up to 3 months. Thaw in the fridge before reheating.
Nutrition
Serving: 1serving | Calories: 469kcal | Carbohydrates: 55g | Protein: 21g | Fat: 19g | Cholesterol: 60.7mg | Sodium: 2159.6mg | Fiber: 10.6g | Sugar: 9.4g