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Easy Vegetarian Enchiladas Recipe
Delicious and SO easy to make, this easy Vegetarian Enchiladas recipe is the BEST healthy comfort food! Whole wheat tortillas filled with black beans, zucchini, bell peppers, and a creamy yogurt enchilada sauce all topped with melted cheesy goodness. Perfect for dinner tonight or as a make-ahead recipe for the week ahead!
Course Dinner
Cuisine Mexican
Diet Vegetarian
Prep Time 10 minutes minutes
Cook Time 35 minutes minutes
Total Time 45 minutes minutes
Servings 8 Enchiladas
Calories 293 kcal
1 small red bell pepper 1 small green bell pepper 2 small zucchini 2 Tablespoons olive oil 1 teaspoon smoked paprika 1/4 teaspoon cayenne powder 1 teaspoon garlic powder salt/pepper to taste 1 15.5 oz. can black beans 1 1/4 cup enchilada sauce 1 cup plain greek yogurt or sour cream 8 medium whole wheat tortillas 2 cups shredded cheese
Preheat the oven to 350 degrees F.
Chop the bell peppers and zucchini into small cubes (approximately 1/4").
Pour the olive oil into a sauce pan and cook the cubed vegetables and spices over medium-high heat for about 10 minutes.
Add in the beans and cook for about another 5 minutes, or until the vegetables are soft.
In a separate bowl, whisk the enchilada sauce and greek yogurt together until smooth.
Pour half of the sauce mixture over the vegetables in the sauce pan, mix together, and remove from heat.
Place the tortillas in a 9x13 casserole dish or baking dish and spoon the vegetable mixture evenly into each one.
Roll each tortilla into an enchilada and flip over (seam side down).
Pour the remaining enchilada sauce mixture over the enchiladas and top with cheese.
Bake for about 20 minutes.
Serve and enjoy!
For Make-Ahead Vegetarian Enchiladas:
Saute the vegetables.
Mix in the black beans and spices.
Whisk together the enchilada sauce and yogurt in a separate bowl.
Pour half of the sauce mixture into the pan with the vegetables and mix.
Lay the tortillas in a casserole dish and fill each one with the vegetable mixture.
Carefully roll each tortilla into an enchilada and flip over so the seam-side is down.
Add the remaining enchilada sauce mixture.
Let cool, then top with cheese and cover with an airtight lid.
Refrigerate overnight, then simply remove the lid and bake the next day!
Calories: 293 kcal | Carbohydrates: 30 g | Protein: 14 g | Fat: 13 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.001 g | Cholesterol: 23 mg | Sodium: 800 mg | Potassium: 208 mg | Fiber: 5 g | Sugar: 7 g | Vitamin A: 1292 IU | Vitamin C: 37 mg | Calcium: 260 mg | Iron: 2 mg