Veggie Enchiladas

Veggie Enchiladas


"I love to get veggies in my families meals as much as possible and here is a dish that does the job!"
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50 servings
Serving size has been adjusted!
Original recipe yields 5 servings

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  1. Start by sauteing onion and garlic till tender. Then add the zucchini and saute that a minute then add corn and tomatoes and saute only a minute or two.
  2. Heat the vegetable oil up in a pan and add 1 tortilla at a time frying only a couple seconds each side. Drain on a paper towel.
  3. Preheat oven to 350.
  4. In a shallow dish add 1 can of enchilada sauce. Dredge a tortilla in the sauce liberally. Then place in a 9X13 dish open and start adding the filling. Start with the black beans, then the vegies, then some hot sauce, and ending in cheese. Don't over stuff them or they will be hard to roll. Repeat process until all tortillas are done. Pour remaining enchilada sauce from the dish over the top and open the second can if needed. Sprinkle some cheese over top of that as well.
  5. Bake 350 25-30 minutes until cheese is bubbly. Top with your favorite toppings!


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