Vegetable and Black Bean Enchiladas

  • Servings: 8
  • Prep Time: 15m
  • Cook Time: 40m
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Nutritional Info

This information is per serving.

  • Calories



  • 1 can black beans, drained and rinsed
  • 1 small onion or 1/2 large onion, diced
  • 1 tomato, diced
  • 1 zucchini, chopped
  • 1 green bell pepper, diced
  • 3/4 cup frozen corn
  • 1 can olives, drained
  • 1 can diced green chiles
  • 1 tsp. cumin
  • 8 corn tortillas
  • 1 29.2-oz. can enchilada sauce
  • 1/3 cup Daiya Cheddar Style Shreds, optional
  • 1/3 cup Daiya Mozzarella Style Shreds, optional
  • 3 Tbsp. water
  • nonstick cooking spray



Step 1

Preheat oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and set aside.

Step 2

In a large skillet, add the water, onion, and bell pepper. Water saute over medium heat for 5-7 minutes, or until onions are translucent. Add the zucchini, tomatoes, olives, beans, corn, chiles, and cumin and cook for 3 more minutes.

Step 3

Place tortillas on a plate and cover with a damp paper towel. Microwave for 1 minute to soften. Pour a little enchilada sauce on a plate and dip both sides of each tortilla in the sauce. Spoon 1/3 cup veggie mixture down the center of tortilla. Roll up and place seam side down in the baking dish. Top with the remainder of the enchilada sauce.

Step 4

Tent loosely with foil and bake at 375 degrees F for 30 minutes. Remove foil and sprinle with Daiya cheese, if using.

Step 5

Bake for 10 minutes more.


Bon Appetit!

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