Everything But the Kitchen Sink Vegetable Enchiladas

vegetable enchiladas
EA Stewart, MBA, RDN
Total Time 35 min
Prep 20 min, Cook 15 min
Yield 4 (2 enchiladas each)

These gluten free vegetable enchiladas with beans and cheese may give our family favorite Tuesday night tacos a run for the money. Not only are they easy to make, they’re also a great way to use up any vegetables that are about to go bad—that's much better than tossing them!

Another thing that's great about these vegetable enchiladas is that they’re packed with fiber from the beans, veggies, and corn, and they’re also a great way to get your daily veggies in. In fact, some kids will happily gobble up kale when it’s chopped into little, itty, bitty pieces.

Ingredients

  • 1 tablespoon avocado oil or vegetable oil, plus extra for greasing pan
  • 1 medium onion, finely chopped
  • 1 red, yellow, or orange bell pepper, finely chopped
  • 2 cups tightly packed kale or other greens (i.e. spinach, chard, etc), finely chopped
  • 2 cloves garlic, minced
  • 1 cup frozen corn kernels
  • 1 15-ounce can low sodium pinto or black beans, rinsed and drained
  • 2 8-ounce packages enchilada sauce or 2 cups of your favorite homemade sauce, divided
  • 8 corn tortillas
  • 8 ounces grated cheddar or Mexican cheese blend, divided
  • Optional, for serving: Chopped cilantro and green onions, sliced olives, plain Greek yogurt or sour cream, sliced avocado

Preparation

  1. Preheat oven to 350F. Grease a 13 x 9 baking dish with avocado/vegetable oil.
  2. Prep the vegetables: Finely chop by hand or use a food processor with cutting blade attachment to chop onions, kale, and bell peppers (chop them all separately), then set aside.

  3. Heat avocado/vegetable oil in a large skillet over medium heat. Add chopped onion and saute for 1 minute, then add minced garlic and saute for an additional minute. Next, add chopped pepper and saute for 1 minute, then add kale/greens and saute for 1 more minute. Add frozen corn kernels and beans, along with ½ cup enchilada sauce. Stir well to combine, and cook for 2 minutes, then remove from heat.

  1. Wrap tortillas in a dish towel and heat in microwave for about 1 minute to soften, or heat individually in a skillet over medium heat. Spoon about ⅓ cup vegetable/bean mixture over a tortilla, repeating with remaining tortillas until all mixture is used up. Sprinkle 4 ounces of grated cheese, divided evenly, over tortillas and vegetable bean mixture. Carefully fold tortillas in thirds, and place each one seam side down in baking dish. Pour remaining enchilada sauce on top, and sprinkle remaining 4 ounces of cheese on top.

  2. Bake in oven for about 15 minutes, or until cheese is melted and bubbly. Remove from oven and allow to cool for 5 minutes before serving with (optional) cilantro, green onions, olives, Greek yogurt, and avocado.

Ingredient Variations and Substitutions

Black beans, or whatever beans you have in the pantry, would be equally delicious instead of the pinto beans. All are equally nutritious.

Have veggies to use up? These vegetables enchiladas are super versatile, and an easy way to use up any vegetables in your fridge or pantry that are wilted or need a little TLC. Some additional ideas include: zucchini, carrots, tomatoes, cauliflower, eggplant, sweet potatoes, and so many more. Have fun being creative!

Cooking and Serving Tips

For serving, these vegetable enchiladas are a meal in themselves. Add some fresh fruit on the side and dinner is served!

Note: You can prepare the enchiladas ahead a day ahead, or in the morning, then keep them in the fridge, well covered, until you’re ready to bake them.

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