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.
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.
Notes
Expert Tips
To make the enchiladas ahead of time, you can prepare them up to the point of baking and then refrigerate them. When you are ready to bake, simply bake the enchiladas according to the instructions.
To make the enchiladas gluten-free, use gluten-free corn tortillas.