Ingredients

How to make it

  • Start by sauteing onion and garlic till tender. Then add the zucchini and saute that a minute then add corn and tomatoes and saute only a minute or two.
  • Heat the vegetable oil up in a pan and add 1 tortilla at a time frying only a couple seconds each side. Drain on a paper towel.
  • Preheat oven to 350.
  • In a shallow dish add 1 can of enchilada sauce. Dredge a tortilla in the sauce liberally. Then place in a 9X13 dish open and start adding the filling. Start with the black beans, then the vegies, then some hot sauce, and ending in cheese. Don't over stuff them or they will be hard to roll. Repeat process until all tortillas are done. Pour remaining enchilada sauce from the dish over the top and open the second can if needed. Sprinkle some cheese over top of that as well.
  • Bake 350 25-30 minutes until cheese is bubbly. Top with your favorite toppings!

Reviews & Comments 5

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  • mommyluvs2cook 9 months ago
    Lilliancooks IMI review Vegie Enchiladas
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  • browneyegirl 10 months ago
    I always wanted to do an enchilada recipe.Here in Missouri there is this gal name Debbie (I'm not sure what her last name is). I've heard of every one calling Debbie the Enchilada Lady.Debbie comes on Live at 5 on KQ2.I don't know if the link would work or not but there is recipes on that site where people can print off recipes.Here's the link http://www.stjoechannel.com and maybe you might see something there that you might like.
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  • mrswilliams 4 years ago
    I made this for dinner tonight and it was very tasty!!! Very simple but lots of flavor! I only made two minor changes, one was that I ended up having to use pinto beans because I was out of black beans and I used half monterey jack cheese for the cheese. They turned out great! Thanks for the recipe :)
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    " It was excellent "
    lilliancooks ate it and said...
    I made this tonight for dinner and it was VERY good!!! The only changes I made was to add salt and pepper while sauteing the zucchini and I also added an extra clove of garlic because I just LOVE garlic! I used 2 small zucchinis, 1 large can of black beans, 1 large can of green sauce and 16 oz. of cheddar cheese. This made 14, taco sized, enchiladas. I agree with you...I think the green enchilada sauce is much better than the red! The green sauce complimented the flavor of the vegetables perfectly! This is a must try recipe! I added my photo :)
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    " It was excellent "
    lilliancooks ate it and said...
    This looks and sounds yummy! I'll be making this very soon!
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