Vegetable And Cheese Enchiladas
Colorful vegetable and cheese enchiladas bursting with flavors from peppers, beans, and spices, complemented by creamy cheese and yogurt fillings—perfect for a satisfying vegetarian meal.
Ingredients
- 1 red pepper, chopped ⓘ
- 1 onion, chopped ⓘ
- 1 clove garlic, minced ⓘ
- 1/2 cup sliced mushrooms ⓘ
- 1/2 cup sliced zucchini ⓘ
- 1 teaspoon olive oil ⓘ
- 1 1/2 cups cooked pinto beans ⓘ
- 1 1/2 cups chopped tomatoes ⓘ
- 1 tablespoon chili powder ⓘ
- 1 teaspoon cumin ⓘ
- 1/4 teaspoon ground coriander ⓘ
- 6 corn tortillas ⓘ
- 2 ounces grated Cheddar cheese ⓘ
- 1/2 cup part skim Ricotta cheese ⓘ
- 1/4 cup nonfat yogurt ⓘ
Instructions
- Sauté the red pepper, onion, garlic, mushrooms, and zucchini in olive oil over medium heat until the onion is translucent.
- Add the cooked pinto beans, chopped tomatoes, chili powder, cumin, and ground coriander to the vegetable mixture. Cook for a few minutes to combine flavors.
- Remove the mixture from heat. In a small bowl, mix the Ricotta cheese and nonfat yogurt together.
- Soften the corn tortillas by steaming in the microwave for 20 seconds on high power.
- On each tortilla, place three teaspoons of grated Cheddar cheese and two tablespoons of the Ricotta-yogurt mixture.
- Roll the tortilla around the filling and place seam-side down in a baking dish.
- Repeat with the remaining tortillas and fillings.
- Top the rolled tortillas with the bean mixture.
- Bake at 350°F (175°C) for 15 to 20 minutes or until the cheese melts.
- Serve hot.
Tips & Substitutions
For added flavor, consider using smoked paprika instead of chili powder. You can swap pinto beans for black beans or refried beans if preferred. If you want a creamier texture, mix in some sour cream with the Ricotta and yogurt. Don’t hesitate to add more vegetables like spinach or corn for extra nutrition. This dish also pairs beautifully with Mexican Hot Corn Bread.
Serving Suggestions
These Vegetable And Cheese Enchiladas are delightful on their own but can be served with a side of Mexican rice or a fresh green salad for a complete meal. For extra flavor, top with avocado slices or fresh cilantro. They also pair well with Cream Cheese Taco Dip for a fun appetizer before the main course.
Storage & Reheating
To store leftovers, place the enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also microwave individual servings, covered, for 2-3 minutes, checking to ensure they are heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable And Cheese Enchiladas contains roughly 519 calories, with 25g protein, 44g carbohydrates, and 30g fat. It is an excellent source of iron (71% of the Daily Value), calcium (57% of the Daily Value), and protein (49% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 862mg per serving (37% 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 prepare the enchiladas a day in advance. Assemble them in the baking dish, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove the wrap and bake as directed, adding a few extra minutes to the cooking time if needed.
What can I substitute for the corn tortillas?
If you're looking for a gluten-free option, you can use corn tortillas as listed, but whole wheat tortillas are also a great substitute if gluten is not a concern. Additionally, you could try using large lettuce leaves for a low-carb alternative.
Can I freeze these enchiladas?
Absolutely! To freeze, assemble the enchiladas without baking them. Wrap tightly in foil or place in a freezer-safe container. They can be frozen for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and bake as instructed.
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).