Veggie Loaded Enchiladas

Okay real talk as a Kansas City mom: dinner needs to be delicious and actually doable on a weeknight. This Veggie Loaded Enchiladas has become a total staple in our house. Hearty vegetable enchiladas with black beans, corn, and a homemade red sauce. And honestly it is so much better than anything I could order out.

Why You’ll Love This

• Ready in 50 min with mostly pantry staples
• The whole family devours it every single time
• Great for meal prep and leftovers taste amazing the next day
• Simple enough for a Tuesday but special enough for company

Ingredients

• Corn tortillas
• Black beans
• Corn
• Bell peppers
• Red enchilada sauce
• Monterey jack
• Sour cream

How to Make It

Gather all your ingredients and prep your workspace. I always do a quick mise en place because it makes everything smoother. Follow the recipe card below for the full step-by-step instructions with exact measurements and timing.

What You’ll Need

A few tools make this so much easier: OXO pepper corer. These are my actual go-tos in my KC kitchen.

This is one of those recipes I come back to again and again. If you make it let me know in the comments how it turned out!

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Veggie Loaded Enchiladas

Corn tortillas rolled around black beans, corn and peppers, blanketed in red enchilada sauce and Monterey jack, then baked until the edges bubble.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Mexican

Ingredients Method Notes

Ingredients

  

• 12 corn tortillas
• 2 cans (15oz) black beans rinsed and drained
• 1.5 cups corn kernels
• 2 bell peppers, diced
• 1 onion, diced
• 3 cups red enchilada sauce
• 3 cups Monterey jack, shredded
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 cup sour cream for serving
• 1/3 cup fresh cilantro, chopped

Method

 

1. Heat the oven to 375 degrees and spread 1 cup of the enchilada sauce across the bottom of a 9x13 dish.
2. Warm the olive oil in a skillet over medium heat and cook the onion and bell peppers 6 minutes until soft.
3. Stir in the black beans, corn, cumin and salt and cook 3 minutes more, mashing a few beans against the pan to help it hold together.
4. Warm the tortillas briefly in a dry skillet so they roll without cracking.
5. Fill each tortilla with the vegetable mixture and a little cheese, roll it up, and set it seam side down in the dish.
6. Pour the remaining sauce over the top and scatter the rest of the Monterey jack.
7. Bake 25 to 30 minutes until bubbling, then finish with sour cream and cilantro.

Notes

Warm the tortillas before rolling or they crack every time. A quick 15 seconds in a dry pan does it.