Vegetarian Green Chili Enchiladas

Bursting with vibrant flavors and wholesome ingredients, these Vegetarian Green Chili Enchiladas are a must-try for meatless meal enthusiasts. Packed with sautéed bell peppers, zucchini, black beans, and sweet corn, this cozy dish combines a medley of textures and rich spices like cumin and chili powder. Smothered in a tangy green chili enchilada sauce and topped with gooey melted cheese, these enchiladas are baked to perfection in just 30 minutes. Serve them piping hot with a sprinkle of fresh cilantro and a squeeze of zesty lime for a crowd-pleasing dinner that's as nutritious as it is satisfying. Perfect for weeknight meals or casual gatherings, this vegetarian delight offers a flavorful twist on classic enchiladas that’s sure to impress!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 12 pieces corn tortillas
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 pieces garlic cloves, minced
• 1 medium bell pepper, diced (any color)
• 1 medium zucchini, diced
• 1 cup frozen corn
• 1.5 cups black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 2 cups green chili enchilada sauce
• 2 cups shredded cheese (Monterey Jack or Cheddar)
• 0.5 cup fresh cilantro, chopped
• 1 whole lime, sliced into wedges
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, until translucent.

Step 3

Add the minced garlic and cook for another 30 seconds, until fragrant.

Step 4

Stir in the bell pepper and zucchini, and cook for 5 minutes until the vegetables begin to soften.

Step 5

Add the frozen corn, black beans, cumin, chili powder, salt, and black pepper. Stir well to combine and cook for another 2-3 minutes.

Step 6

Spread 1/2 cup of the green chili enchilada sauce over the bottom of a 9x13 inch baking dish.

Step 7

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

Step 8

Spoon about 1/3 cup of the vegetable mixture into each tortilla, roll it up, and place seam-side down in the prepared baking dish.

Step 9

Pour the remaining 1 1/2 cups of green chili enchilada sauce over the top of the filled tortillas.

Step 10

Sprinkle the shredded cheese evenly over the enchiladas.

Step 11

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

Step 12

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and slightly golden.

Step 13

Remove from the oven and let it cool for a few minutes before garnishing with chopped cilantro.

Step 14

Serve warm with lime wedges on the side for squeezing over the enchiladas.

Nutrition Facts

Serving size	(2556.7g)

Amount per serving	% Daily Value*
Calories	3279.9

Total Fat 127.4g	0%
Saturated Fat 55.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 200mg	0%
Sodium 5241.9mg	0%
Total Carbohydrate 435.7g	0%
Dietary Fiber 87.2g	0%
Total Sugars 36.7g
Protein 130.8g	0%

Vitamin D 48.0IU	0%
Calcium 2317.4mg	0%
Iron 23.9mg	0%
Potassium 4027.9mg	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: 33.6%

Protein: 15.3%

Carbs: 51.1%