• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

One Dish Kitchen logo

  • Recipes
  • Articles
  • Store
  • About
  • FAQ
menu icon
go to homepage
  • Recipes
  • Articles
  • Store
  • About
  • FAQ
search icon
Homepage link
  • Recipes
  • Articles
  • Store
  • About
  • FAQ
×

Home » Recipes » Single Serving Dinners

By Joanie Zisk Published: Jan 3, 2021 · Updated: Nov 11, 2020 · This post may contain affiliate links · Please read my disclosure

Vegetarian Enchiladas For One

Jump to Recipe
baking dish with vegetarian echiladas covered in cheese - promotional image

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.

a single enchilada in a square baking dish topped with cheese and sour cream.

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.

Why This Recipe Works

  • It’s the perfect amount for one person.
  • These vegetable enchiladas can be ready in just under 30 minutes!
  • This makes an incredibly delicious meal and is so easy to make.

RELATED: 20 Single Serving Meatless Recipes

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Tortillas: Corn tortillas are more traditional for enchiladas and this is what I use. You may use flour tortillas instead.
  • Oil: I use canola oil to gently fry the tortillas before layering them in the baking dish. When sautéeing the zucchini, I use olive oil. I prefer using extra virgin olive oil in this vegetarian enchiladas recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil to use but you may use a lighter olive oil instead.
  • Vegetables: I use zucchini but you can use summer squash, eggplant, or another vegetable instead.
  • Spices: Just ¼ teaspoon of cumin adds a tremendous amount of flavor. Season with salt and black pepper to taste.
  • Beans: I use canned black beans. See below for ways to use up leftover ingredients.
  • Salsa: Use your favorite brand of jarred salsa.
  • Cheese: I use Cheddar cheese.
cooking for one subscription ad

How To Make This Recipe

Cook the vegetables: 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.

a bowl of cooked summer squash and zucchini.

Assemble the enchilada:

  1. Spread a layer of salsa on the bottom of a baking dish.
  2. Top with a corn tortilla
  3. Add vegetables.
  4. Top with cheese.
  5. Add another tortilla.
  6. Top with vegetables.
  7. Add more cheese.
  8. Top with tortilla.
  9. Cover with salsa.
Nine photos showing how to make a vegetarian enchilada.

Bake: Add the remaining cheese, cover and bake for about 20 minutes.

a fork filled with vegetables and tortillas.

Expert Tips

  • 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.
  • Yellow corn tortillas hold up well in this enchilada recipe. The tortillas must be softened before they are 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.

RELATED: 40 Easy Recipes For College Students

Frequently Asked Questions

What Are The Best 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 sour cream, chopped cilantro, or green onions.

What Do I Serve With Vegetarian Enchiladas?

Any of these single serving and small batch recipes would be lovely:
Guacamole
Tortilla Chips
Margarita

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 which you can find on our store page. This dish holds about 1.5 cups and has an area of 25 square inches. A 4×6-inch dish has an area of 24 square inches and will work as well. For best results, use a dish of similar size. See our FAQ page for additional information on baking dish sizes.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.

Ways To Use Leftover Ingredients

If you have any ingredients left over from this vegetable enchilada recipe, you might like to consider using them in any of these single serving and small batch recipes:

  • Corn tortillas: Enchiladas Verdes
  • Canola oil: Apple Fritters, Gumbo, Red Velvet Donuts
  • Olive oil: Tuna Salad, Pesto, Broiled Chicken
  • Zucchini: Zucchini Lasagna, Zucchini Noodles With Garlic and Shrimp, Broiled Salmon With Roasted Zucchini
  • Cumin: Classic Chili, Butter Chicken, Beef Tacos
  • Black beans: Turkey Chili, Black Bean Hummus, Breakfast Burritos
  • Salsa: Taco Casserole, Baked Tortilla Chips
  • Cheddar cheese: Chili Baked Potato, Broccoli Cheese Soup

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!

Recipe

baking dish with vegetarian echiladas covered in cheese

Vegetarian Enchiladas For One

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.
5 from 8 votes
Print Pin Rate
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Cool: 5 minutes minutes
Total Time: 30 minutes minutes
Course: Main Dish
Cuisine: Mexican
Servings: 1 person
Calories: 462kcal
Author: Joanie Zisk

Equipment

  • 5-inch baking dish
  • 10-inch skillet
  • 8-inch skillet

Ingredients

  • 3 corn tortillas
  • ¼ cup canola 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 black beans , rinsed and drained
  • ½ cup salsa , divided
  • ⅓ cup shredded Cheddar cheese
US Customary - Metric

Instructions

  • Heat oven to 350° F (177° 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 ¼ cup of the salsa into the cooked zucchini.
    sauteed squash in a bowl
  • 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.
    white baking dish with roasted vegetables covered with shredded yellow cheese
  • Place another softened tortilla on top of the zucchini/cheese and top with the remaining zucchini mixture and 2 tablespoons of cheese.
    white baking dish with roasted vegetables covered with shredded yellow cheese
  • Place the last tortilla on top, cover with the remaining salsa and top with the remaining cheese.
    baking dish with vegetarian echiladas before cheese added
  • Bake, covered for 15 minutes.
    baking dish with vegetarian echiladas covered in cheese
  • Remove foil and bake for an additional 5 minutes, until cheese has melted.

Notes

Expert Tips
  • 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.
  • Yellow corn tortillas hold up well in this enchilada recipe. The tortillas must be softened before they are 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.
Nutrition Facts
Vegetarian Enchiladas For One
Amount Per Serving (1 serving)
Calories 462 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 7g44%
Cholesterol 29mg10%
Sodium 1428mg62%
Potassium 976mg28%
Carbohydrates 58g19%
Fiber 12g50%
Sugar 8g9%
Protein 18g36%
Vitamin A 1145IU23%
Vitamin C 23.6mg29%
Calcium 336mg34%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Receive Our Latest Single Serving Recipes!Sign Up for the weekly One Dish Kitchen Newsletter!!
baking dish advertisement

More Dinner Recipes for One

  • 6 barbecued baby back ribs on a baking sheet
    Oven Baked Ribs For One
  • a spoonful of hashbrown casserole over the baking dish
    Hashbrown Casserole For One
  • a fork filled with chicken and broccoli over a small dish of chicken divan
    Chicken Divan For One
  • an overhead view of King Charles' Coronation Quiche next to a red tablecloth
    Crustless Coronation Quiche

About Joanie Zisk

Joanie Zisk is the creator behind OneDishKitchen.com, the number one website for single-serving recipes. Joanie has over 10 years of experience in developing and publishing recipes, author of “The Ultimate Cooking for One Cookbook”, and a passionate home cook. Our aim is to inspire individuals with access to single-serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Helene says

    August 27, 2021 at 6:24 pm

    These were amazing. I used flour tortillas instead, and made some Spanish rice that I put inside of each enchilada. I also doubled the recipe for myself and my husband.

    Reply
  2. Susan says

    February 08, 2021 at 12:15 am

    I haven’t made this yet, but it looks very tasty. I’m trying to figure out which ingredient I can adjust so it won’t have so much sodium (besides not adding the salt). Any suggestions?

    Reply
    • Joanie Zisk says

      February 08, 2021 at 9:43 am

      Rinsing the beans will remove some of the sodium and I would look for lower sodium cheese such as Swiss or Gruyere which has less sodium than cheddar.

      Reply
  3. Mary says

    January 25, 2021 at 3:21 pm

    What other size pan (similar size) can I use hard to find your pan

    Reply
    • Joanie Zisk says

      January 26, 2021 at 10:34 am

      Use any baking dish that comfortably holds the corn tortillas. I use a 5x5-inch dish and also a 4x6 dish. We link to the dishes we use on our bakeware page: https://onedishkitchen.com/bakeware-cooking-for-one-kitchen/

      Reply
  4. mary says

    July 13, 2020 at 11:07 am

    Simple, delicious recipe! I followed the directions as written. I ate half, as it was very filling. I am looking forward to the leftovers tomorrow.

    Reply
    • Joanie Zisk says

      July 13, 2020 at 1:04 pm

      I'm so glad you enjoyed the recipe, thank you for taking the time to let me know.

      Reply
  5. Ben says

    April 21, 2020 at 7:00 pm

    I never expected such a simple recipe to make such a flavorful and satisfying dinner. This is definitely going into my regular meal rotation. The chunkier the salsa, the better!

    Reply
  6. Nancy says

    September 07, 2019 at 12:38 pm

    I missed rating this earlier. It is a winner in my books!
    Nancy

    Reply
    • Joanie Zisk says

      September 09, 2019 at 9:01 am

      Thank you, Nancy! I'm so happy you enjoyed it.

      Reply
  7. Nancy says

    September 07, 2019 at 12:33 pm

    I made this as written and it is absolutely delicious! I ate half of it and several days later reheated the remainder in the microwave. It was just as good if not better!
    Love this recipe.
    Nancy

    Reply
  8. Shannon says

    July 11, 2019 at 7:48 pm

    I didn't have salsa so I used homemade roasted tomato sauce which worked our well with leftover pepper jack cheese. Great recipe!

    Reply
  9. Wendy says

    May 18, 2019 at 6:03 pm

    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?

    Reply
    • Joanie Zisk says

      May 19, 2019 at 8:38 am

      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.

      Reply
  10. Judy G says

    May 17, 2019 at 6:12 pm

    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.

    Reply
    • Judy G says

      May 17, 2019 at 6:13 pm

      Ugh. Autocorrect. It would LEND itself . . .

      Reply

Primary Sidebar

Your Cooking for One Source - Because you are worth it - info graphic
joanie zisk leaning on a counter in the kitchen.

Welcome to One Dish Kitchen, I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

More about me →

Newsletter signup graphic
10% off when you purchase the cookbook and 5-inch baking dish together

Summer Recipes

  • a bowl filled with chicken salad with grapes next to a bowl of crackers
  • a mini icebox cake topped with strawberries on a tray
  • two stuffed bell peppers in a baking dish
  • a plate of shrimp scampi on a silver tray next to a brown napkin
  • ratatouille in a bowl next to a block of Parmesan cheese
  • Low Carb Lemon Cake | One Dish Kitchen

Featured On...

Logos of publications that One Dish Kitchen has been published

Popular Recipes

  • banana muffin with piece taken out
    Easy Small Batch Banana Muffins Recipe
  • stack of pancakes for one with blueberries on top
    Fluffy Pancakes For One
  • a loaf of french bread on a dark counter.
    How To Make A Small Loaf Of French Bread
  • slices of pound cake on a plate.
    Mini Pound Cake Recipe

Cooking for One Tips

Cooking For One - Tips To Eat Healthy and Save Money - Whether you live alone, you're a parent that wants to indulge while the kids enjoy their favorites, or you have a partner who travels, you're sure to find these simple tips for cooking for one and tasty recipes helpful. | One Dish Kitchen

Footer

↑ back to top

One Dish Kitchen

  • Privacy Policy
  • Disclosure Statement
  • Accessibility Statement
  • Contact
  • Work with Us

Newsletter

  • Sign Up! for emails and updates
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Food and Recipes

  • Recipes
  • Meal Plans
  • Cookbook
  • FAQ
  • Store

Copyright © 2023 One Dish Kitchen