Total Time
Prep 30 mins
Cook 15 mins

A substantial vegetarian enchilada dish. This recipe makes 18 enchiladas. If you don't need that many, the enchiladas freeze well, and the toppings can be added just before baking. I have, at times, substituted in whole wheat tortillas.

Ingredients Nutrition


  1. In a large skillet sauté the onion, garlic and peppers in the olive oil.
  2. Add to the skillet and heat through the black beans, tomatoes, corn, zucchini and carrot.
  3. Season with the garlic powder, cumin, oregano, cayenne powder, and white pepper.
  4. In a bowl, whisk to a thin liquid the tomato sauce, chili powder, and cumin.
  5. Spray a long rectangular pan with nonstick spray.
  6. Spread about 5 tablespoons of filling and a sprinkle of jack cheese into a tortilla. Roll it up.
  7. To make the sauce, mix the tomato sauce with chili powder and cumin.
  8. Pour the sauce over enchiladas and top with more jack cheese.
  9. Bake at 350 degrees for 15 minutes until the cheese is melted and bubbly.
Most Helpful

These were really good. I followed recipe very closely, except for adding 1/2 pound of browned ground turkey. Needed a little bit of meat I think. Very yummy and filling!

pinkie June 03, 2010

Made these for Cinco de Mayo. Delicious! I followed another reviewer's suggestion to add hot sauce, which I would also recommend. Thanks!

Katie224 May 08, 2010

The sauce is little bland, otherwise very good. I added Frank's Red hot to the sauce to give it more kick!

nhtardif November 01, 2009