Veggie Enchiladas
Corn tortillas wrapped around a spiced bean-and-vegetable filling, smothered in enchilada sauce and cheese, then baked until bubbly. The vegetarian Mexican classic — comfort food with depth. Better made a day ahead so flavors meld.
Prep Time
11 min
Cook Time
29 min
Servings
4
Calories
290 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Tortilla2
- Beans1 cup
- Cheese1 cup
- Salt1 tsp
- Black Pepper½ tsp
- Cooking Oil1
- Garlic3 cloves
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Tortilla2
- Beans1 cup
- Cheese1 cup
- Salt1 tsp
- Black Pepper0.5 tsp
- Cooking Oil1
- Garlic3 cloves
Instructions
- 1
Heat the oven to 375°F (190°C). Make the filling: heat 1 tablespoon olive oil in a skillet. Sauté 1 chopped onion 4 minutes. Add 2 minced garlic cloves, 1 chopped bell pepper, 1 cup of corn kernels. Cook 5 minutes.
- 2
Add 1 can (15 oz) drained black beans, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon paprika, 1.5 teaspoons salt. Cook 3 minutes. Stir in ½ cup of shredded cheese and ¼ cup of chopped cilantro. Remove from heat.
- 3
Warm 8 corn tortillas in a dry skillet or wrapped in damp paper towels in the microwave for 30 seconds. Warm tortillas roll without cracking.
- 4
Pour ½ cup of enchilada sauce into the bottom of a 9×13 baking dish. Spoon ⅓ cup of filling onto each tortilla, roll up tightly, place seam-side down in the dish.
- 5
Pour 2 cups of enchilada sauce over the rolled tortillas, making sure every surface is covered. Sprinkle with 1.5 cups of shredded Monterey Jack and cheddar cheese.
- 6
Bake 20-25 minutes until the cheese is bubbly and golden. Rest 5 minutes before serving. Top with sour cream, sliced avocado, more cilantro, and pickled jalapeños. Serve with rice on the side.
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💡 Expert Tips
- 1.Warm the tortillas. Cold corn tortillas crack and tear when rolled. 30 seconds of warming makes them pliable.
- 2.Sauce on bottom of dish. The bottom layer of sauce prevents the tortillas from sticking and burning.
- 3.Don't overfill. ⅓ cup per tortilla is plenty. Overstuffed enchiladas burst and spill.
- 4.Cover every surface with sauce. Any dry tortilla edges turn into hard chips during baking.
🔬 Why It Works
Enchiladas are a layered dish where the cooking method (covered in sauce and baked) softens the corn tortillas into something tender and saucy. The filling provides substance and flavor; the sauce provides moisture and the distinctive Mexican character; the cheese melts on top into a crust that holds everything together. Pre-warming the tortillas and saucing both bottom and top prevents the common issue of dry-edge or hard-tortilla failures.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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