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Photo:Photographer: Jake Sternquist, Food Sylist: Kelsey Moylan, Prop Stylist: Breanna Ghazali

an image of the Vegetable Enchiladas

Photographer: Jake Sternquist, Food Sylist: Kelsey Moylan, Prop Stylist: Breanna Ghazali

Active Time:25 minsTotal Time:50 minsServings:4Jump to Nutrition Facts

Active Time:25 minsTotal Time:50 minsServings:4

Active Time:25 mins

Active Time:

25 mins

Total Time:50 mins

Total Time:

50 mins

Servings:4

Servings:

4

Jump to Nutrition Facts

an image of the ingredients to make Vegetable Enchiladas

Cook Mode(Keep screen awake)Ingredients1tablespoonavocado oil½cupfinely choppedonion½cupfinely choppedbell pepper2clovesgarlic, minced2cupspackedkaleor other greens such as spinach or chard, finely chopped1(15-ounce) canno-salt-added pinto or black beans, rinsed½cupfrozen corn⅛teaspoonsalt1cupenchilada sauce, divided8corn tortillas, warmed1cupgrated Cheddaror Mexican cheese blend, dividedChopped fresh cilantro and/or sour cream for garnish(optional)

Cook Mode(Keep screen awake)

Ingredients

1tablespoonavocado oil

½cupfinely choppedonion

½cupfinely choppedbell pepper

2clovesgarlic, minced

2cupspackedkaleor other greens such as spinach or chard, finely chopped

1(15-ounce) canno-salt-added pinto or black beans, rinsed

½cupfrozen corn

⅛teaspoonsalt

1cupenchilada sauce, divided

8corn tortillas, warmed

1cupgrated Cheddaror Mexican cheese blend, divided

Chopped fresh cilantro and/or sour cream for garnish(optional)

Directions

Heat 1 tablespoon oil in a large skillet over medium heat. Add ½ cup onion and ½ cup bell pepper; cook, stirring, until softened, about 3 minutes. Add minced garlic; cook until fragrant, 1 minute. Add chopped greens, rinsed beans, ½ cup corn and ⅛ teaspoon salt; cook, stirring, until the greens are wilted, about 2 minutes. Stir in ⅓ cup enchilada sauce and remove from heat.

an image of the greens, beans, and corn cooking down in a skillet

Place 1 tortilla on a clean work surface. Place about 1 tablespoon cheese in the center of the tortilla. Top with about ¼ cup of the vegetable mixture; roll the tortilla over the filling. Place the filled tortilla, seam-side down, in the prepared baking dish. Repeat with the remaining tortillas. Spread the remaining ⅔ cup enchilada sauce over the tops of the rolled tortillas. Top with the remaining ½ cup cheese.

an image of the veggies being rolled into a corn tortilla

Bake until the cheese is melted and bubbly, about 20 minutes. Let stand for 5 minutes before serving. Garnish with cilantro and/or sour cream, if desired.

EatingWell.com, November 2024

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Nutrition Facts(per serving)410Calories15gFat55gCarbs18gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.