Veggie Enchiladas
A healthier, lighter take on classic enchiladas. Easy one pot meal, for either a stove or an Instant Pot. Credit: Full of Beans
Servings: 4 yield(s)
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Ingredients
  • 10 large corn or flour tortillas
  • 1 cup frozen corn
  • 1 chopped red bell pepper
  • 1/2 cup chopped onion
  • 2 medium zucchini, diced
  • 1 can black beans, drained and rinsed
  • 1 tbsp cumin
  • 1 tsp chili powder ((add more/less depending on your spice level))
  • 1 tsp garlic powder
  • salt and pepper to taste
  • 1/2 - 1 cup cheddar or Mexican blend cheese
  • 1 10 oz can enchilada sauce
Instructions
  1. Preheat oven to 350 degrees.
  2. Add oil to a large saute pan on medium or turn your Instant Pot to saute setting. Once oil is hot, add chopped onion and let soften for 2-3 minutes. Add remaining chopped veggies and spices and let cook for about 5 minutes until soft.
  3. Add the drained and rinsed beans and stir to combine.
  4. Place tortilla flat on counter and spoon about 1/2 cup of the veggie mixture onto the tortilla. Roll the tortilla tightly and place in 9×13 pan.
  5. Once the pan is filled, pour enchilada sauce over the tortillas and top with shredded cheese.
  6. Place pan in oven and cook for 15-20 min until cheese is melted. Or if you’re without an oven, place in microwave (make sure pan is NOT metal) for 3-5 minutes until cheese is melted and sauce is hot. Serve and enjoy!