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vegetarian-enchiladas-recipe

Vegetarian Enchiladas Recipe

This recipe is vegan.
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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: 300 kcal

Ingredients 

Main Ingredients

  • 2 cups black beans cooked
  • 1 cup corn kernels
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup enchilada sauce
  • 8 small tortillas
  • 1 avocado sliced (optional)
  • Fresh cilantro chopped (optional)

Instructions 

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, sauté onions and garlic until translucent.
  3. Add bell peppers, corn, black beans, cumin, and chili powder. Cook for 5-7 minutes.
  4. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
  5. Fill each tortilla with the vegetable mixture, roll up, and place seam-side down in the dish.
  6. Pour remaining enchilada sauce over the top.
  7. Bake for 20 minutes.
  8. Garnish with avocado slices and cilantro if desired.

Nutritional Value

Calories: 300kcal | Carbohydrates: 45g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 600mg | Fiber: 10g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 60mg | Calcium: 100mg | Iron: 3mg

Keywords

Enchiladas, Vegan, Vegetarian
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