Vegetarian enchiladas in a glass casserole dish topped with avocado and cilantro.
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Easy Vegetarian Enchiladas Recipe

Delicious, comforting, and SO easy to make. This Vegetarian Enchiladas recipe is the BEST! Perfect for dinner tonight or as a make ahead recipe for the week ahead!
Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 Enchiladas
Calories 349kcal
Author Christine McMichael

Ingredients

  • 1 medium red bell pepper
  • 1 medium green bell pepper
  • 2 small zucchini
  • 2 Tbsp olive oil
  • 2 tsp paprika
  • 1/4 tsp cayenne powder
  • 1 tsp garlic powder
  • salt/pepper to taste
  • 1 15.5 oz. can black beans
  • 1 1/4 cup enchilada sauce
  • 1 cup plain greek yogurt
  • 8 whole wheat tortillas
  • 2 cups shredded cheese

Instructions

  • Preheat the oven to 350 degrees F.
  • Chop the bell peppers and zucchini into small (approximately 1/4" size) cubes.
  • 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.
  • Whisk the enchilada sauce and greek yogurt until smooth.
  • Pour half of the mixture over the vegetables in the sauce pan, mix together, and remove from heat.
  • Place the tortillas in a casserole 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!

Notes

*Feel free to adjust the ratio of enchilada sauce and greek yogurt to taste.

Nutrition

Calories: 349kcal | Carbohydrates: 44g | Protein: 18g | Fat: 13g