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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.
Featured Comment
“This recipe is amazing! I made it this week and it’s so delicious.”
– Lauren
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 or small batch king ranch chicken casserole.
- 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 mini zucchini bread, pasta primavera for one, or a small 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 single serve 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, a small batch of tortilla chips, or Spanish rice for one.
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.
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.
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?
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.
What other size pan (similar size) can I use hard to find your pan
Use any baking dish that comfortably holds the corn tortillas. I use a 5×5-inch dish and also a 4×6 dish. We link to the dishes we use on our bakeware page: https://onedishkitchen.com/bakeware-cooking-for-one-kitchen/
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.
I’m so glad you enjoyed the recipe, thank you for taking the time to let me know.
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!
I missed rating this earlier. It is a winner in my books!
Nancy
Thank you, Nancy! I’m so happy you enjoyed it.
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
I didn’t have salsa so I used homemade roasted tomato sauce which worked our well with leftover pepper jack cheese. Great recipe!
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.
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 . . .