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These Vegetarian Enchiladas are layered with sautéed zucchini, black beans, salsa, and cheese. They’re easy to assemble and ready in just 30 minutes.
Why You’ll Love This Recipe
- Perfectly Portioned: Made for one—no leftovers, no waste.
- Customizable: Swap or add vegetables to suit your taste.
- Quick and Easy: Uses simple ingredients and comes together fast.
This is one of my favorite feel-good meals—layers of warm corn tortillas, tender zucchini, black beans, salsa, and melted cheese. It’s hearty, flavorful, and easy to make, and I love how it turns simple ingredients into something really satisfying.
Searching for more single serving vegetarian recipes? Try our Sweet Potato and Black Bean Salad, Buffalo Cauliflower Tacos, Baked Black Bean Tacos, or Baked Penne with Roasted Vegetables.
Ingredients
If you have any ingredients leftover from this single serving vegetarian enchilada recipe, check out our Leftover Ingredients Recipe Finder.
- Corn Tortillas: Traditional enchiladas use corn tortillas, which add a firmer texture and a rich corn flavor. Flour tortillas can be used if you prefer a softer option. Extra tortillas can be used in Baked Black Bean Tacos.
- Oil: Use any neutral oil—like canola, avocado, sunflower, or vegetable oil—for frying the tortillas. We also use olive or avocado oil to sauté the zucchini.
- Zucchini: Don’t like zucchini? Swap it with yellow squash, bell peppers, mushrooms, or spinach. If you have extra zucchini, use it in recipes like Zucchini Bread, Pasta Primavera, or Zucchini Lasagna.
Recipe Variations
Switch things up with these easy enchilada variations:
- Spicy: Stir in chopped jalapeños or chipotle peppers for heat.
- Vegan: Use vegan cheese or nutritional yeast instead of regular cheese.
- Grain Boost: Add a spoonful of cooked quinoa or brown rice to the filling for extra texture and fiber.
How To Make Vegetarian Enchiladas
These photos and instructions help you visualize how to make vegetarian enchiladas. See the recipe box below for ingredient amounts and full recipe instructions.
Before You Begin
- Prep Step 1: In a small skillet, heat a little oil and sauté the zucchini with a pinch of salt. Cook for about 5 minutes, until fork-tender.
- Prep Step 2: Transfer the zucchini to a bowl and stir in salsa, black beans, and spices.
Assemble the Enchiladas
- Spread salsa on the bottom of a small baking dish.
- Top with a corn tortilla.
- Add some of the vegetable mixture.
- Sprinkle with cheese.
- Add another tortilla.
- Add more vegetables.
- Add more cheese.
- Top with a final tortilla.
- Cover with salsa.
Bake
Sprinkle the remaining cheese on top, cover with foil, and bake at 375°F (190°C) for about 20 minutes, until hot and the cheese is melted.
Expert Tips
- Make Ahead: Assemble the vegetable enchiladas, cover, and refrigerate before baking. When ready, bake as directed.
- Baking Dish Size: Use a small baking dish (about 5×5 inches or similar) so the layers fit snugly and heat evenly.
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Frequently Asked Questions
If you have leftovers, cover and refrigerate them. Reheat in the oven or microwave until warmed through. The texture is best the same day, but it will still taste great the next day.
They pair well with Mexican Street Corn Salad, Tortilla Chips, or a scoop of Spanish Rice.
RELATED: 20 Single Serving Meatless Recipes
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this vegetarian recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: Single Serving Comfort Food Recipes
If you’ve tried these vegetarian enchiladas or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Vegetarian Enchiladas For One
Equipment
Ingredients
- 3 corn tortillas
- ¼ cup avocado oil , canola or vegetable oil
- ½ tablespoon olive oil
- 1 small zucchini -diced or thinly sliced
- ¼ teaspoon cumin
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ¼ cup canned black beans -rinsed and drained
- ½ cup salsa -divided
- ⅓ cup shredded Cheddar cheese -divided
Instructions
- Preheat oven to 350°F (177°C).
- In a 10-inch skillet, heat oil over medium heat. Soften tortillas one at a time in the oil for 15 to 20 seconds each. Transfer to a paper towel-lined plate. Remove pan from heat.
- In a separate 8-inch skillet, heat olive oil over medium-high heat. Add zucchini, cumin, salt, and pepper. Cook, stirring often, for 5 minutes until tender.
- Transfer zucchini to a bowl. Stir in black beans and 1/4 cup of salsa.
- Spread 2 tablespoons of salsa in the bottom of a 5×5-inch baking dish. Place 1 tortilla on top. Add half the zucchini mixture and sprinkle with 2 tablespoons of cheese.
- Top with another tortilla. Add the remaining zucchini mixture and 2 more tablespoons of cheese.
- Add the final tortilla. Pour remaining salsa on top and sprinkle with the rest of the cheese.
- Cover and bake for 15 minutes.
- Uncover and bake for 5 more minutes, until the cheese is melted.
Notes
- Make Ahead: Assemble the enchiladas, cover, and refrigerate before baking. When ready, bake as directed.
- Baking Dish Size: Use a small baking dish (about 5×5 inches or similar) so the layers fit snugly and heat evenly.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This is so good, easy and quick. I’m on my third night of making it with all this zucchini I have! Thank you for all these recipes, I’ve been looking for healthy single serving recipes.
I’m so happy to hear that you’re enjoying the enchiladas—and putting that zucchini to good use! Thank you for your kind words, and I’m thrilled the recipes have been helpful. Hope you find many more favorites to enjoy!
This recipe is amazing! I made it this week and it’s so delicious. I’m a vegetarian, so I’m in heaven whenever I find an easy recipe like this with healthy veggies, plant protein, and dairy protein. I’ve never thought of how to make enchiladas for one before. So creative and efficient! I love how your method of cooking for one helps me keep my food fresh and gives me more space in my fridge. I’d highly recommend this recipe to anyone, especially my vegetarian friends!