Veggie Enchiladas

Total Time
20 mins
35 mins
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  1. In a large frying pan, melt 3 tablespoons unsalted butter.
  2. Heat butter and oil together and fry tortillas for about 5 seconds on each side.
  3. Remove as soon as they become limp and drain on paper towels.
  4. In a separate pan, sauté onion in the remaining butter until transparent.
  5. Stir in the zucchini, olives, garlic, black beans, green chilies, and salt and pepper to taste.
  6. Sauté for 5 minutes, stirring occasionally.
  7. Heap a rounded ¼ cup of the sautéed mixture in the center of each tortilla.
  8. Top with a heaping tablespoon of Monterey Jack cheese.
  9. Roll up and place seam-side down in a 9 x 13-inch dish.
  10. When all the tortillas are rolled, pour enchilada sauce over all and top with cheddar cheese.
  11. Enchiladas may be covered and refrigerated overnight at this point.
  12. Bake uncovered in a preheated oven at 350°F for 15 minutes (if enchiladas have been refrigerated, bake 30 minutes).
  13. Serve with a dollop of sour cream and green onions.
Most Helpful

4 5

Great flavor, and pretty easy to make!

4 5

This was very good...I used a reduced fat Mexican shredded cheese blend throughout, probably a little less cheese than called for but it was still plenty cheesy. Also, tried to use less of the butter and oil for the tortillas, but ran out near the end...I got the impression though that you could probably just skip that fat and nuke them in the microwave for a few seconds to soften them up. Oh, and I subbed a cup of chopped bell pepper for a cup of the zucchini, which was quite tasty.

5 5

These were great! A lot simlper than it looks. The vegetables all went together very well. I must admit, I did partially peel the zucchini though, personal preference. Thanks!