Easy to assemble Vegetarian Enchiladas For One! Seasoned vegetables and black beans are sandwiched between corn tortillas and cheese. The ingredients are layered, casserole style in a small baking dish. Topped with salsa and cheese, this wonderful single serving meal can be ready in under 30 minutes.
Enchiladas are one of my favorite meals to make, especially when I’ve had a busy day and want to fix something quick for dinner. These colorful single serving vegetarian enchiladas are filled with vegetables and cheese and are layered, instead of rolled, and baked in a small baking dish. It’s the perfect amount for one person and perhaps best of all, these vegetable enchiladas can be ready in just under 30 minutes.
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Vegetables
Because we love zucchini around here, I like to use one small zucchini in this vegetarian enchilada recipe. You could also use one small yellow squash, a red pepper, or a combination of either. In the photos shown, I used half of a yellow squash and half of a zucchini because I had both in my refrigerator.
One small zucchini, when diced or thinly sliced will yield approximately one cup. Try to keep the amount of vegetables you use the same.
How To Make Vegetarian Enchiladas
You don’t need to do a lot to make zucchini stand out. The quickest way to cook zucchini is in a small skillet with a little oil and a pinch of salt. The zucchini cooks quickly and becomes fork-tender in about 5 minutes.
After the vegetables have cooked, transfer them to a bowl and add a little salsa, black beans and spices.
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Pro Tip: Yellow corn tortillas hold up well in this enchilada recipe. The tortillas must be softened before baked. Frying them gently in a little oil greatly enhances the flavor of the tortillas. It also creates a “barrier” on the surface of the tortilla that allows the tortilla to absorb some of the sauce without falling apart.
Follow these easy steps to make the BEST vegetarian enchiladas:
Spread a layer of salsa on the bottom of a baking dish 
Top with a corn tortilla 
Add vegetables 
Top with cheese 
Add another tortilla 
Top with vegetables 
Add more cheese 
Top with tortilla 
Cover with salsa
Add the remaining cheese, cover and bake for about 20 minutes.
Toppings For Enchiladas
You certainly don’t need to top your vegetable enchilada with much – it’s absolutely delicious on its own.
But, I happen to love adding a dollop of sour cream and perhaps a sprinkling of chopped cilantro or green onions.
Other Zucchini Recipes
If you like this zucchini recipe, you might also like these single serving zucchini recipes:
Zucchini Noodles With Garlic and Shrimp
Broiled Salmon With Roasted Zucchini
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What To Do With The Remaining Black Beans
You will only use about 1/4 cup of canned black beans in this vegetable enchilada recipe. You might consider using the rest of the beans in any of these recipes:
Huevos Rancheros Breakfast Burritos
You can also store the remaining beans in an airtight container in the refrigerator. They will keep for 3-4 days.
Beans can also be frozen when stored in an airtight container for 1-2 months.
What Is The Best Size Dish To Use In A Single Serving Vegetarian Enchilada Recipe
For this vegetarian enchilada recipe, I use a 5-inch baking dish. For best results please use a dish of similar size.
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Vegetarian Enchiladas Recipe
Ingredients
- 3 corn tortillas
- 1/4 cup canola oil
- 1/2 tablespoon olive oil
- 1 small zucchini , diced or thinly sliced
- 1/4 teaspoon cumin
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup black beans , rinsed and drained
- 1/2 cup salsa , divided
- 1/3 cup shredded Cheddar cheese
Instructions
Heat oven to 350 degrees F (177 degrees C).
- Heat canola oil in a 10-inch skillet. Once the oil is hot, place tortillas in the oil one at a time to soften for about 15 to 20 seconds each. Take each tortilla out and reserve on a paper-towel lined plate. Remove pan from heat and set aside.
- Heat olive oil in a separate 8-inch skillet over medium-high heat. Add the zucchini, cumin, salt, and pepper and cook, stirring frequently 5 minutes until zucchini is fork tender. Transfer to a bowl and set aside.
- Stir the black beans and 1/4 cup of the salsa into the cooked zucchini.
- To assemble the enchiladas, place about 2 tablespoons of salsa on bottom of a 5-inch baking dish. Place 1 tortilla on top of the sauce. Top with about half of the cooked zucchini and sprinkle with 2 tablespoons of cheese.
- Place another softened tortilla on top of the zucchini/cheese and top with the remaining zucchini mixture and 2 tablespoons of cheese.
- Place the last tortilla on top, cover with the remaining salsa and top with the remaining cheese.
- Bake, covered for 15 minutes.
- Remove foil and bake for an additional 5 minutes, until cheese has melted.
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.
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Yum! Thanks for the tasty and easy recipe. I added some tomatoes. I probably used more cheese than recipe called for. It would kind itself to whatever vegetables you have on hand.
Ugh. Autocorrect. It would LEND itself . . .
I’m confused this recipe states 1/4 cup cheese, the first 2 steps use 2 Tbsp cheese per layer, yet the last step says to add the remaining cheese on top, so wouldn’t the total amount of cheese actually be 1/3 cup or thereabouts, so there is in fact some left for the top layer?
Hi Wendy, Yes – use 1/3 cup of cheese. The recipe has been adjusted to reflect that change. Thank you for bringing it to my attention.