Creamy Vegetarian Enchiladas (Easy Recipe!)
An easy and healthy recipe for vegetarian enchiladas packed with fresh vegetables. This simple casserole features a savory filling of sautéed bell peppers, zucchini, and black beans, seasoned with smoked paprika and garlic powder. A unique creamy enchilada sauce is made by whisking Greek yogurt or sour cream with canned enchilada sauce. The vegetable filling is rolled into whole wheat tortillas, placed in a baking dish, and then topped with the creamy sauce and shredded cheese before being baked until hot and bubbly.
Ingredients
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 2 small zucchini, diced
- 2 Tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 (15.5-ounce) can black beans, drained and rinsed
- 1 1/4 cup enchilada sauce
- 1 cup plain Greek yogurt or sour cream
- 8 medium whole wheat tortillas
- 2 cups shredded cheese (e.g., cheddar or Mexican blend)
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13-inch casserole dish.
- Chop the bell peppers and zucchini into small, 1/4-inch cubes.
- Heat the olive oil in a large skillet over medium-high heat. Add the cubed vegetables and the spices (paprika, cayenne, garlic powder, salt, pepper). Cook for about 10 minutes.
- Add the drained and rinsed black beans to the skillet and cook for another 5 minutes, or until the vegetables are soft.
- In a separate bowl, whisk the enchilada sauce and the Greek yogurt together until smooth.
- Pour half of the creamy sauce mixture over the vegetables in the skillet, mix to combine, and remove from the heat.
- Warm the tortillas briefly to make them pliable. Spoon the vegetable mixture evenly into each tortilla.
- Roll each tortilla into an enchilada and place it in the prepared casserole dish with the seam side down.
- Pour the remaining creamy enchilada sauce mixture over the enchiladas and top with the shredded cheese.
- Bake for about 20 minutes, or until the cheese is melted and the sauce is bubbly.
- Let it cool for a few minutes before serving.
Notes
- This is a hearty and healthy ‘Meatless Monday’ or vegetarian main course option.
- Whisking Greek yogurt into the enchilada sauce is a key step that creates a rich, creamy topping with added protein.
- Using pre-cooked canned beans and jarred enchilada sauce are convenient time-saving shortcuts.
Find it online: https://www.eatswithsoul.com/veggie-enchilada-casserole/