Cheesy Vegetable Enchiladas
Creamy, cheesy vegetable enchiladas packed with colorful peppers, beans, and corn, perfect for a hearty vegetarian meal with bold flavors and satisfying textures.
Ingredients
- 1/4 cup vegetable oil ⓘ
- 1 green pepper, chopped ⓘ
- 1 sweet red pepper, chopped ⓘ
- 1 carrot, thinly sliced ⓘ
- 4 green onions, chopped ⓘ
- 2 cloves garlic, minced ⓘ
- 1 tablespoon chili powder ⓘ
- 1/2 teaspoon salt ⓘ
- 2 (about 15 oz each) cans kidney beans, drained and rinsed ⓘ
- 1 (about 11 oz) can kernel corn, drained ⓘ
- 1/2 cup sliced pitted ripe olives ⓘ
- 1/2 cup chopped seeded tomatoes ⓘ
- 1 package fajita-style flour tortillas ⓘ
- 2 (8 oz each) packages Sorrento shredded Mexican Combo or Zesty Ranch cheese ⓘ
- 1 (16 oz) jar salsa ⓘ
Instructions
- In a large pot, over medium heat, heat vegetable oil.
- Cook chopped green pepper, red pepper, carrot, and half the green onions with minced garlic, chili powder, and salt until tender, stirring often.
- Stir in drained kidney beans, drained corn, sliced olives, and chopped tomatoes.
- Heat the mixture through before serving.
- Fill fajita-style flour tortillas with the vegetable mixture and shredded cheese.
- Roll up the tortillas and place them in a baking dish.
- Top with salsa and additional cheese if desired.
- Bake until cheese is melted and bubbly, about 20 minutes at 375°F (190°C).
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or using whole green chilies in the filling. If you're short on time, pre-chopped frozen vegetables can be a great substitute. You can also swap the kidney beans for black beans or pinto beans based on your preference. Experimenting with different cheese blends can add a unique flavor to your enchiladas.
Serving Suggestions
These cheesy vegetable enchiladas are delicious on their own, but they pair beautifully with a side of Mexican rice or a fresh salad. Consider serving them with sour cream, guacamole, or a sprinkle of fresh cilantro on top. For a complete meal, you can also offer a side of Kelvey'S Taco Salad for a refreshing contrast.
Storage & Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Alternatively, you can microwave individual servings for 1-2 minutes until hot, being careful to not overheat and dry them out.
Nutrition & Diet Analysis (per serving)
Each serving of Cheesy Vegetable Enchiladas contains roughly 588 calories, with 13g protein, 56g carbohydrates, and 37g fat. It is an excellent source of vitamin A (157% of the Daily Value), vitamin C (76% of the Daily Value), and dietary fiber (51% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2969mg per serving (129% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas a day in advance. Just cover them tightly with plastic wrap or foil and refrigerate until you're ready to bake. You may need to add a few extra minutes to the baking time if baking straight from the fridge.
Is it possible to make these enchiladas gluten-free?
Absolutely! Simply use gluten-free tortillas instead of regular flour tortillas. Check the labels of your other ingredients, like salsa and beans, to ensure they are also gluten-free.
What can I do with leftover filling?
Leftover filling can be used in various ways! Try adding it to a salad for added protein, mixing it into scrambled eggs for a hearty breakfast, or using it as a topping for baked potatoes. It also makes a great filling for quesadillas or burritos.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).