Summer Squash Enchiladas

Brighten up your dinner table with these colorful and flavorful Summer Squash Enchiladas! This vegetarian enchilada recipe is a delightful blend of diced yellow squash, zucchini, red bell pepper, sweet corn, and hearty black beans, all seasoned with a smoky-spiced mix of cumin, smoked paprika, and garlic powder. Rolled in soft corn tortillas, smothered in rich enchilada sauce, and topped with a generous layer of melty Mexican cheese, these enchiladas are baked to golden perfection. With just 20 minutes of prep, this wholesome, veggie-packed dish is perfect for busy weeknights or meatless Monday meals. Serve these enchiladas hot from the oven, garnished with fresh cilantro and a dollop of tangy sour cream for a satisfying, fuss-free dinner that even meat lovers will adore!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 2 medium, diced yellow squash
• 2 medium, diced zucchini
• 1 medium, diced red bell pepper
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 can (15 oz), rinsed and drained black beans
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 12 small corn tortillas
• 2 cups enchilada sauce
• 2 cups shredded Mexican cheese blend
• 2 tablespoons, chopped (optional) fresh cilantro
• 0.5 cup (optional, for garnish) sour cream or plain Greek yogurt

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.

Step 2

Heat olive oil in a large skillet over medium heat. Add the diced yellow squash, zucchini, and red bell pepper. Sauté for 5-7 minutes, or until softened.

Step 3

Stir in the corn, black beans, ground cumin, smoked paprika, garlic powder, salt, and ground black pepper. Cook for another 2 minutes, then remove from heat.

Step 4

Warm the corn tortillas slightly in the microwave or on a dry skillet to make them pliable.

Step 5

Spread 1/2 cup of the enchilada sauce over the bottom of the prepared baking dish.

Step 6

Spoon about 2-3 tablespoons of the vegetable mixture onto each tortilla. Add a small sprinkle of cheese (reserve most of the cheese for topping). Roll up the tortillas tightly and place them seam-side down in the baking dish.

Step 7

Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure to cover them well.

Step 8

Sprinkle the remaining shredded cheese over the top.

Step 9

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 10

Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 11

Remove from the oven and let the enchiladas cool for a few minutes. Garnish with chopped fresh cilantro, and serve with sour cream or plain Greek yogurt if desired.

Nutrition Facts

Serving size	(1718.5g)

Amount per serving	% Daily Value*
Calories	2347.1

Total Fat 163.2g	0%
Saturated Fat 87.0g	0%
Polyunsaturated Fat 1.7g
Cholesterol 512.8mg	0%
Sodium 5927.4mg	0%
Total Carbohydrate 107.8g	0%
Dietary Fiber 16.1g	0%
Total Sugars 38.0g
Protein 135.9g	0%

Vitamin D 102.6IU	0%
Calcium 3586.4mg	0%
Iron 12.6mg	0%
Potassium 2670.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.1%

Protein: 22.2%

Carbs: 17.6%