Raise your hand if you love enchiladas.
Now raise your hand if you like to eat them but hate making them because who has time to fold these little tortillas and make them look pretty?!
If you raised your hands then this is a recipe I think you will enjoy.
Think about this recipe as a ‘dump together and bake real quickly so dinner can just be done already’ kind of recipe.
No folding of tortillas here. All you need to do is chop, sauté some veggies together (having these prepped ahead of time can be a huge timesaver!!) then layer, and finally bake it. While it’s baking you could make some avocado-lime dressing or guacamole along with your favorite chips to keep dinner nice and simple. Perhaps you want to add on a side salad or some extra roasted veggies if you are feeling fancy. Whatever sounds good to you!
Chances are that if this kind of recipe appeals to you, you are running short on time, so let’s get right to the recipe details
First, make sure you have all the ingredients:
- 10 corn tortillas
- 3 cups of greens (I use spinach)
- 3 garlic cloves, chopped
- 1 15 oz. can black beans
- 1 cup zucchini, diced into small bite sizes
- 1 cup frozen corn
- 1/2 cup red onion, diced into small bite sizes
- 2 cups enchilada sauce (I used a homemade sauce but store-bought works great too!)
- 2 Tbsp chili powder
- Pinch of salt
All you have to do is sauté the veggies, open a can of beans, get the sauce ready, and then tear some tortillas apart. The tortillas are the best part.. tear them apart in any way you’d like. In fact, if you have young kids at home this is a great activity for them to do to help them feel involved in the cooking process.
Next, you’ll grab a baking dish and layer, layer, and layer. Bake at 350 degrees F for 25-30 mins. If you enjoy cheese, you could sprinkle some on top before baking. Vegan cheese is a great option too!
What veggies would you add to your enchiladas?
As I mentioned above, I added zucchini, spinach, and corn with the beans but feel free to switch it up. Another great combo would be lentils, potatoes, peppers, and kale. Really your options are endless!
Here is the full recipe so you can save it for later!
Veggie Loaded Enchiladas
Equipment
- Skillet, 9×13 glass baking dish
Ingredients
- 10 corn tortillas ripped or cut into pieces
- 3 Cups fresh spinach
- 3 garlic cloves minced
- 1 15 oz. can black beans rinsed and drained
- 1 Cup zucchini diced
- 1 Cup frozen corn
- 1/2 Cup red onion diced
- 2 Tbsp chili powder
- pinch sea salt
- 2 Cups red enchilada sauce
Instructions
- Preheat oven to 350 degrees F. Grab a 9×13 glass pan and set it to the side.
- In a skillet add 2 Tbsp of water and lightly sauté the spinach until wilted. Add in zucchini, onions, and frozen corn. Cook for about 8-10 minutes or until slightly brown, stirring on occasion.
- To the skillet, add minced garlic, black beans, chili powder, and sea salt. Stir well until warmed through.
- In the glass baking sheet, you will start to layer. Beginning with a small layer of enchilada sauce followed by a few torn tortilla pieces, veggie mix, and then more sauce. Tortillas, veggie mix, sauce, and then repeat. You will repeat until all veggie mixture is gone.
- If preferred, you can add on cheese, vegan works great too, onto the top just before baking.
- Bake uncovered for 25-30 minutes or until sizzling.
- Serve immediately with your favorite toppings such as guacamole, cilantro, or salsa.
- Leftovers can be kept in an airtight container in the fridge for 3-4 days or freezer for up to 6 months.
I can’t wait for you to make this simple dinner recipe. You will love the simplicity of it and your family will love it because it is delicious! Just don’t tell them how nutritious it is too!
