These vegetable enchiladas are super cheesy and so easy to make. Probably the most difficult part is the enchilada sauce, but that mainly just takes a little bit extra time if you use my recipe. The key ingredient for a good enchilada, is the sauce. The enchilada sauce really combines all the ingredients together to make something great.
I bake these enchilada’s at 375 degrees for about 15 to 20 minutes. At 375 degrees, the cheese and outside of the tortillas are able to turn golden brown. This adds a nice soft crunch to the enchilada, really enhancing the texture. This temperature is also low enough that the inside of the enchilada is cooked through.
Start preheating the oven, if you are making enchilada sauce, I usually start that prior to the preheating, and get that mostly ready to go. Now you’ll want to cut up all the veggies, and measure out the seasonings in a separate bowl (they can all go in one).
Next, heat a large sauce pan. If you’ve seen any of my other articles, I’m ecstatic about my wok, literally the most useful kitchen item I own! Once heated, throw in about a 1 tbs of olive oil, and add the veggies shortly after the oil heats up.
Quick tip: Heating the pan before adding any ingredients ensures that nothing gets stuck to the pan. Basically, as the metal heats up it expands and the small, microscopic imperfections begin to swell, basically grabbing the food.
Add the seasoning, and begin stirring the veggies to mix well.
You’ll want to cook the veggies, until the zucchini is soft, as it will take the longest. This should take about 8-10 minutes, stirring frequently. After the veggies are soft, add the black beans, and half of the sauce. Stir in half of the cheese. I like to add in some pepper jack cheese as well to give it a bit more kick. Mix that all up and grab the tortillas.
Grease a 13 x 9 baking pan, make sure it has some sides. Now with a large spoon, add in about 1/3 cup of the veggie mix to the tortilla, and wrapping the tortilla around the filling, so the tortilla seam will go face down. I usually add in the filling, fold in half like a taco, and then roll, so that it’s fairly tight, and set down quickly on the baking pan, so there isn’t that much mess. I recommend you do this right over the pan to minimize cleanup.
You should be able to make about 8 enchilada’s. Each one you place, you can put pretty tight against the previous ones. Now pour the remaining sauce over the enchilada’s so that most of the tortilla’s are covered.
I like to add some pickled jalepenos to make it pretty, but it’s really not necessary. Sprinkle the remaining cheese and set these babies in the middle oven rack for 15-20 minutes or until the tops of the tortilla’s and cheese are golden brown.
Serve immediately with sour cream and salsa!
Kick Ass Zucchini Enchiladas
Spicy and super fresh vegetarian enchiladas, that blend all the great flavors of Mexican dishes together, into a deliciously cheesy and filling meal. The mix of zucchini, peppers, and beans creates a great texture along with the soft crunch of the tortillas and cheese.
- Prep Time: 10 min.
- Cook Time: 25 min.
- Total Time: 35 min.
- Yield: 4 servings (8 enchiladas) 1x
- Method: Bake
- Cuisine: Mexican
Ingredients
Enchilada Filling
- 2 medium sized zucchinis (quartered)
- 1 bell pepper (diced)
- 1 medium sized yellow onion (diced)
- 1 cup colby jack cheese (you can mix in pepper jack too, for an additional kick)
- 8 medium sized tortillas
- 2 c. (16 oz) enchilada sauce (see my recipe)
Seasonings
- 1/2 tsp salt
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp garlic powder
Instructions
- Preheat the oven to 375 degrees
- Start by cutting up all the veggies (zucchinis, bell pepper, and onion)
- Heat a large skillet, and add 1 tbs of oil.
- Once hot, add the veggies, stirring occasionally, keeping the burner on a medium heat.
- While those are cooking, mix the seasonings together in a small mixing bowl
- Allow the veggies to cook 6-8 min. or until soft.
- Add the seasonings to the veggies and stir until well coated
- Add 1/2 cup (half) the monterry cheddar cheese and 1 c. enchilada sauce, to the mixture, stirring until well mixed. Remove the skillet from heat.
- Grease a 13 x 9 baking pan and set beside the skillet.
- Now spoon about 1/2 c. of the mixture into each tortilla, folding the tortilla around the mixture, and slightly rolling it, so that the seams are facing down, and place on the baking pan
- Once all the tortillas have been placed on the baking pan, pour remaining enchilada sauce over them, followed by the remaining cheese. I like to add some pickled jalapenos here as well, to give it a little more kick.
- Now throw that sucker in the oven for 15 min. You’ll know it’s ready when the exposed areas of the tortillas are slightly brown, and the cheese is golden brown.
Nutrition
- Serving Size: 2 enchiladas
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