No-Cheese Enchiladas

Jun 02, 2023June 2, 20230 2

Tasty No-Cheese Enchiladas for dinner tonight

by The Chefin Entree

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

360

Sugar

Fat

No-Cheese Enchiladas are a delicious and satisfying dinner option that is perfect for vegetarians and anyone looking to reduce their dairy intake. These enchiladas are filled with a flavorful combination of black beans, zucchini, cumin, and chili powder, and are topped with a rich and tangy enchilada sauce. The corn kernels sprinkled over the top add a sweet and crunchy element to the dish, making it a tasty and enjoyable meal that the whole family will love.

Instructions

1.	Preheat your oven to 375°F.
2.	Begin by preparing the filling. Drain and rinse the black beans, then place them in a mixing bowl.
3.	Cut the zucchini into small pieces and add them to the bowl with the beans. Add 1 teaspoon each of cumin and chili powder, and mix well to combine.
4.	Open the can of enchilada sauce and pour a small amount into the bottom of a baking dish.
5.	To assemble the enchiladas, take a tortilla and spoon some of the filling into the center. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
6.	Once all the enchiladas are rolled and in the baking dish, pour the remaining enchilada sauce over the top, making sure all the enchiladas are covered.
7.	Sprinkle the cup of corn over the top of the enchiladas, covering them evenly.
8.	Bake the enchiladas for 25-30 minutes, until heated through and the sauce is bubbly.

PROS

These enchiladas are a delicious vegetarian alternative to traditional cheese enchiladas.

They are easy to make and take less than an hour to prepare, which makes them perfect for a quick and tasty weeknight dinner.

CONS

The tortillas can become soggy if overfilled with the filling or if baked for too long.

Also, if you prefer a spicier dish, you may want to add extra chili powder or hot sauce to the filling or sauce.

HEALTH & BENEFITS

This recipe is high in fiber, protein, and vitamins, making it a healthy and nutritious option.
Black beans are a great source of plant-based protein and fiber, while zucchini is low in calories but high in vitamin C and potassium. Additionally, the enchilada sauce contains tomatoes, which are high in lycopene, a powerful antioxidant.

	1 cup corn
	1 zucchini
	1 can black beans
	1 can red enchilada sauce
	8 small tortillas
	cumin
	chili powder