Zesty Veggie enchiladas

Enchiladas are a family favorite. I’m glad they are because they’re so easy to make, but that’s not the only reason I love them. They combine all my favorites, soft tortillas, a zesty filling and a whole lotta cheese. I have a chicken version of Enchiladas up on the blog already, and they are amazing in their simplicity, but there’s something about these veggie enchiladas. The earthy notes balanced out with spicy jalapeños. A cooking creamy tomato sauce and the perfect amount of bubbling cheese studded with green onions. It’s beautiful. (This can easily be made gluten free by using corn tortillas)

Here’s what you’ll need for a 9×13 in dish.

9-10 – 8″ corn/flour tortillas

1 can black beans, drained

1 can kidney beans, drained

1 can corn, drained

1 bell pepper, finely diced

1 sweet potato, finely diced

1 1/2 Tblspn taco seasoning

1/4 tsp smoked paprika

1/2 tsp black pepper

salt to taste

1 cup salsa (I prefer using any with roasted tomatoes)

2 jalapeños, chopped (you can use canned jalapeño)

3/4 cup taco sauce

1/2 cup heavy cream

1.5 cups shredded mozarella

1/4 cup chopped green onions

Start off by sautéing the pepper and sweet potato in the oil. Saute for about 5 minutes, then add the drained corn, black beans and kidney beans along with the seasoning. Sauté for 4-5 minutes, then add the jalapeño, salsa and 1/2 cup water. Bring the pot to a simmer, cover and cook for 15-20 minutes on a low flame, stirring occasionally, then turn off the flame.

In a small bowl mix the cream and taco sauce with a splash of water and set aside. Spray your dish with cooking spray, then start filling each tortilla with about 1/4 cup filling. Roll the tortilla and place fold side down in your dish. Pour over the cream mixture and spread out evenly. Then top with the cheese and green onions. Bake at 400 F for about 15-20 minutes, or until the edges are bubbling and the cheese is starting to turn golden brown. Serve with sour cream and a light salad.

*You’ll have some filling left over. I usually make an extra tray and freeze it for a rainy day, or you can use this filling and make Southwest Springrolls.

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[…] basically use the filling from my Zesty Veggie Enchiladas but I’ll add the ingredient list here for your convenience. I usually make a batch of these […]


[…] love adding tex mex flavors to just about anything, like my Zesty Veggie Enchiladas, and this lasagna is taken over the top with all the layers of flavor. The corn and beans add such […]

3 months ago

If you haven’t tried his recipe.. you are seriously missing good food in life.. easy, quick, flavorful, perfect for a food coma!!

3 months ago
Reply to  Sara

Thank you for your feedback!