veggie and black bean enchiladas

Servings: 8

Prep Time: 20 minutes

Cook Time: 45 minutes 


10 large corn or flour tortillas

**1 cup corn

**1 red bell pepper, diced

**½ green bell pepper, diced

**1 small red onion, diced

**2 medium zucchini, diced

2 (15 oz.) cans black beans, rinsed and drained

1 tbsp. olive oil

1 tsp. cumin

2 tsp. chili powder

Salt and pepper to taste

**1 cup pepper jack cheese, shredded

1 (28 oz.) can green chili enchilada sauce


  1. Preheat the oven to 375 degrees.

  2. Lightly oil a large skillet and sauté over medium to high heat the bell peppers, onions, corn, and zucchini until softened, approximately 5 minutes.

  3. Toss in the spices, black beans and salt and pepper until heated through and well combined. Remove from heat.

  4. Lightly oil a 9x13 pan.

  5. To fill tortillas, lay each flat on a work surface and fill with approximately 1/2 to 2/3 cups of the bean mixture, depending on the size of your tortilla.

  6. Roll up tightly and place in prepared pan, seam side down. Repeat with remaining tortillas and place them side by side.

  7. Pour sauce over enchiladas and sprinkle with cheese.

  8. Bake covered for 30 minutes until bubbly. Broil for 3-5 minutes until cheese is browned if desired.

Nutrition (per serving)

291 calories; 8 g fat(3 g sat); 12 g fiber; 44 g carbohydrates; 14 g protein; 107 mcg folate; 13 mg cholesterol; 7 g sugars; 72 IU vitamin A; 54 mg vitamin C; 189 mg calcium; 3 mg iron; 400 mg sodium; 798 mg potassium

Recipe adjusted from