Mushroom, Zucchini, and Black Bean Vegetarian Enchiladas
Mushroom, Zucchini, and Black Bean Vegetarian Enchiladas are a magically delicious vegetarian enchilada
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Lifestyle
Cuisine: Mexican
Servings: 8 Enchiladas
Calories: 437kcal
Author: Julia
- 3 tablespoons olive oil
- 10 ounces baby bella mushrooms chopped
- 1 small red bell pepper chopped
- 4 cloves garlic minced
- 1 yellow squash chopped
- 1 zucchini squash chopped
- 1 14-ounce can black beans, drained
- 1 bunch green onion chopped
- 8 to 10 flour tortillas I used gluten-free
- 1 12-ounce can red enchilada sauce
- 8 ounces grated cheese of choice
For Serving:
- Sliced black olives
- Fresh cilantro
Preheat the oven to 400 degrees F.
Heat the olive oil over medium-high in a large skillet and add the mushrooms and bell pepper. Saute, stirring occasionally until mushrooms have softened and begin to brown, about 3 to 5 minutes. Add the garlic, yellow squash, zucchini squash, black beans, and green onion and continue cooking, stirring occasionally, until garlic is fragrant, about 3 minutes.
Spread ¼ cup of enchilada sauce on the bottom of a large casserole dish. Add about ½ cup of enchilada sauce to a wide-mouth bowl. Dip a tortilla into the enchilada sauce to coat. Flip and coat the other side in sauce. Add about ¼ to ? cup of the vegetable mixture to the center of the tortilla and roll to create an enchilada. Place in the prepared casserole dish and repeat with the remaining tortillas and filling.
Pour the rest of the enchilada sauce over the prepared enchiladas and evenly layer the shredded cheese on top. Bake on the center rack of the preheated oven (uncovered) for 20 minutes, or until cheese has melted and enchilada sauce is bubbling. Remove from the oven and allow enchiladas to cool at least 10 minutes before serving. Serve with sliced black olives and chopped cilantro.
Serving: 1Enchilada | Calories: 437kcal | Carbohydrates: 39g | Protein: 15g | Fat: 25g | Fiber: 5g | Sugar: 4g