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BasicsEasyRecipesVegan

Southwest Veggie Enchilada Bake

20 min Cook
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  • Comfort food, Tex Mex style

Enchiladas are a Tex-Mex classic. They’re cheesy, saucy, and always a crowd-pleaser. And all that melty goodness makes the perfect cover for sneaking in extra veggies, especially for the picky eaters in the house.

This version swaps chicken for hearty black beans, keeping things simple, filling, and budget-friendly. I’m a busy woman, so I live for a good “chop, sauté, dump, and bake” recipe – something I can clean up while it turns into bubbly perfection in the oven.

For me, this dish checks every box: quick, easy cleanup, practically foolproof, and it tastes like heaven on a plate.

Did you make this recipe? Rate it here!

Southwest Veggie Enchilada Bake

jenniferlbartholomew
This Southwest Veggie Enchilada Bake is everything you want in comfort food. It's warm, cheesy, packed with vegetables, and easy on the wallet. Layers of tortillas, black beans, corn, peppers, and zucchini soak up all that enchilada sauce goodness for a meal that feels like a hug from the oven.
prep time
10 min
cooking time
20 min
servings
6-8
total time
30 min

Equipment

  • 9x13-inch baking dish

  • Large skillet or sauté pan

  • Cutting board and chef’s knife

  • Mixing spoon or spatula

  • Measuring cups and spoons

  • Can opener

  • Colander (for draining beans and corn)

  • Oven mitts

  • Optional: Grater (if shredding your own cheese)

Ingredients

  • We provide:

  • 1 bell pepper, diced

  • 1 zucchini, chopped

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1 cup diced tomatoes (fresh or canned, drained)

  • Pantry staples:

  • 1 tsp salt

  • ½ tsp pepper

  • 1 tbsp oil (for sautéing)

  • You provide:

  • 1 large can red enchilada sauce (about 28 oz)

  • 8–10 flour tortillas

  • 1 can black beans, drained and rinsed

  • 1 can corn, drained (or 1½ cups frozen corn)

  • Optional Add-ins: (if desired):

  • 2 cup shredded cheese, any kind (cheddar, Monterey jack, or blend)

  • ½ cup sour cream or Greek yogurt for topping

  • handful fresh cilantro or green onion, chopped, for garnish

Instructions

1

Preheat your oven

Preheat oven to 375°F (190°C) and lightly grease a 9x13 baking dish.
2

Sauté your veggies

Heat oil in a large skillet. Add onion and garlic, cook 2–3 minutes. Add bell pepper, zucchini, corn, and tomatoes. Season with salt and pepper. Cook until softened (about 5 minutes). Stir in black beans, about 1/2 of your enchilada sauce, and 1 cup of your shredded cheese. Stir in the cheese until it starts to melt then immediately remove from heat.
3

Fill your tortillas

Stuff your tortillas evenly, roll them up, and place them in the baking dish.
4

Sauce and Cheese it up

Drizzle the remainder of the sauce over the burritos in the baking dish, then top with the remainder of the cheese.
5

Bake

Bake uncovered for 25–30 minutes, until bubbly and golden on top.
6

Serve

Top with sour cream, cilantro, or sliced green onions if you’ve got them.

Notes

You can add 1/2 lb cooked ground turkey, shredded chicken, or beef to the veggie mixture if you prefer it with meat. For extra richness without spending much, stir a spoonful of sour cream into the sauce before layering. If you want more fiber and texture, toss in a handful of cooked brown rice or quinoa.
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