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Veggie Enchiladas are packed with sweet corn, onion, peppers, zucchini and black beans yum!


  • 1 tablespoon extra-virgin olive oil

  • 1 small orange bell pepper, chopped

  • 1 small red onion, chopped

  • 1 small zucchini, halved lengthwise and sliced 1/4-inch thick

  • 1 cup corn, fresh or thawed frozen

  • 1 teaspoon chili powder

  • 1/4 teaspoon salt

  • 1 (15 ounce) can no-salt-added black beans, rinsed

  • 2 tablespoons chopped fresh cilantro, plus more for garnish

  • 8 (6-inch) yellow corn tortillas, warmed

  • 1 (10-ounce) can red enchilada sauce 

  • 3/4 cup shredded Monterey Jack cheese


  1. Preheat oven to 425°F. Lightly coat a 7-by-11-inch baking dish with cooking spray. Heat oil in a large skillet over medium-high heat. Add bell pepper and onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in zucchini, corn, chili powder and salt; cook, stirring occasionally, until the zucchini and corn are tender-crisp, about 5 minutes. Remove from heat; stir in beans and cilantro. Let cool slightly, about 5 minutes.

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