Vegetarian Enchiladas
Vegetarian enchiladas are a vibrant and flavorful dish that brings together roasted vegetables, black beans, and melted cheese wrapped in soft tortillas and topped with zesty enchilada sauce. Perfect for weeknight dinners or festive gatherings, this recipe is sure to impress even the pickiest eaters. With simple ingredients and straightforward preparation steps, you can create a delicious meal that’s both satisfying and nourishing. Enjoy this delightful dish with family and friends!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 4 large flour tortillas
- 1 can (15 oz) black beans, rinsed
- 1 cup diced bell peppers (mixed colors)
- 2 cups fresh baby spinach
- 1 cup shredded cheddar cheese
- 2 cups enchilada sauce (store-bought or homemade)
- 2 tsp olive oil
- ¼ cup fresh cilantro, chopped (optional garnish)
Instructions
- Preheat your oven to 375°F (190°C) and spray a baking dish with nonstick cooking spray.
- In a skillet over medium heat, add olive oil and sauté diced bell peppers until tender (about 5 minutes). Stir in black beans and spinach until the spinach wilts.
- Lay flour tortillas flat, placing a generous scoop of the veggie mixture and a sprinkle of cheese on each. Roll tightly and place seam-side down in the prepared baking dish.
- Pour enchilada sauce over the rolled tortillas, ensuring they are fully covered.
- Bake for 25 minutes until bubbling and golden brown. Allow to cool slightly before serving with chopped cilantro on top.
Nutrition
- Serving Size: 1 enchilada (180g)
- Calories: 320
- Sugar: 3g
- Sodium: 670mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 25mg