Vegetarian Enchiladas

A veggie filled twist on enchiladas.


Olive oil 1 Teaspoon
Zucchini 1 , chopped
Carrot 1 , grated
Serrano pepper 1/2 , minced (((ribs and seeds removed)))
Salt 1/2 Teaspoon
Pepper 1/4 Teaspoon
Cumin 1/4 Teaspoon
Ginger 1/4 Teaspoon
Chili powder 1 Teaspoon
Garlic cloves 3 , minced
Black beans 1 Cup (16 tbs)
Cranberry and kidney beans mixture 1 Cup (16 tbs)
Cooked brown rice 1 1/2 Cup (24 tbs)
Corn 1/2 Cup (8 tbs) (((frozen is fine)))
For the sauce
Tomato sauce 2 Cup (32 tbs)
Vegetable stock 1 Cup (16 tbs)
Salt To Taste
Pepper To Taste
For assembling
Tortillas 8
Pepper jack cheese 1 1/2 Cup (24 tbs) , grated
Salsa To Taste (((for serving)))
Greek yogurt To Taste (((for serving)))
Chopped tomato To Taste (((for serving)))



1.Pre-heat the oven to 350F.


2.Heat a skillet and add olive oil. When oil is hot, add zucchini through chili powder (in filling section). Cook for 5 minutes, stirring occasionally, over medium-low heat.

3.Add rice, beans, garlic, and corn. Cook for 5-10 minutes, stirring occasionally. Taste and adjust seasoning if needed.

4.Whisk sauce ingredients together. Taste and adjust seasoning if needed. Pour about 1/2 into the bottom of a large greased ovenproof dish.

5.Divide filling between tortillas. Tuck ends in and roll up. Place seam side down in sauce.

6.Top with remaining sauce (or enough sauce to partially cover), and sprinkle with cheese.

7.Bake uncovered for 20-30 minutes, or until cheese and sauce are bubbly.


8.Serve topped with yogurt, salsa, and tomatoes.

Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 610Calories from Fat 123

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 779 mg32.46%

Total Carbohydrates 91 g30.3%

Dietary Fiber 17 g68%

Sugars 8 g

Protein 30 g60%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet