Vegetarian Queso Fresco Enchiladas

Delight your taste buds with these Vegetarian Queso Fresco Enchiladas—a vibrant, flavor-packed dish that's both comforting and nutritious. Perfectly soft corn tortillas are stuffed with a savory filling of crumbled queso fresco, tender black beans, and sautéed vegetables like zucchini, red bell pepper, and onion, all seasoned to perfection. The enchiladas are smothered in rich, tangy enchilada sauce and baked to savory perfection, creating a satisfying dish that's perfect for weeknight dinners or entertaining guests. Topped with a burst of fresh cilantro and a squeeze of lime, these enchiladas are packed with protein and satisfying textures while remaining completely vegetarian. Quick to assemble, with just 20 minutes of prep time, this recipe is ideal for those looking for a meatless twist on a Mexican classic. Perfect for families or meal-prep, these enchiladas serve up bold flavors in every bite!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 12 pieces corn tortillas
• 300 grams queso fresco
• 400 grams canned black beans
• 1 large red bell pepper
• 1 medium zucchini
• 1 medium yellow onion
• 2 pieces cloves of garlic
• 2 tablespoons olive oil
• 2 cups enchilada sauce
• 0.5 bunch cilantro
• 1 whole lime
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Drain and rinse the black beans. Set them aside.

Step 3

Chop the red bell pepper and zucchini into small dice. Finely chop the onion and garlic.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sauté until the onion is translucent, about 3 minutes.

Step 5

Add the bell pepper and zucchini to the skillet. Cook for 5 minutes until the vegetables are tender.

Step 6

Stir in the black beans, salt, and pepper. Cook for another 2 minutes to heat through. Remove the skillet from heat and let the mixture cool slightly.

Step 7

Crumble the queso fresco into the vegetable mixture and stir until well combined.

Step 8

Warm the corn tortillas to make them pliable by wrapping them in a damp paper towel and microwaving for 30 seconds.

Step 9

Spread a thin layer of enchilada sauce over the bottom of a 9x13-inch baking dish.

Step 10

Fill each tortilla with a generous spoonful of the queso fresco and vegetable mixture. Roll them tightly and place seam-side down in the prepared baking dish.

Step 11

Once all tortillas are filled and placed in the baking dish, pour the remaining enchilada sauce evenly over the enchiladas.

Step 12

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

Step 13

Remove the foil and bake for an additional 5-10 minutes, until the enchiladas are heated through and lightly crispy on top.

Step 14

Finely chop the cilantro and sprinkle over the enchiladas. Serve with lime wedges on the side for squeezing over the enchiladas before eating.

Nutrition Facts

Serving size	(2401.1g)

Amount per serving	% Daily Value*
Calories	3303.8

Total Fat 116.8g	0%
Saturated Fat 56.4g	0%
Polyunsaturated Fat 5.0g
Cholesterol 54mg	0%
Sodium 10168.7mg	0%
Total Carbohydrate 437.2g	0%
Dietary Fiber 91.0g	0%
Total Sugars 40.8g
Protein 143.8g	0%

Vitamin D 0IU	0%
Calcium 1781.5mg	0%
Iron 24.8mg	0%
Potassium 4369.2mg	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: 31.1%

Protein: 17.0%

Carbs: 51.8%