Vegetarian Enchiladas For One
Layered vegetarian enchiladas with zucchini, black beans, salsa, and cheese. Easy to assemble and ready in about 30 minutes.
Servings: 1 serving
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 5x5-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 5x5 inches or similar) so the layers fit snugly and heat evenly.
Nutrition
Serving: 1serving | Calories: 462kcal | Carbohydrates: 58g | Protein: 18g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 1428mg | Potassium: 976mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1145IU | Vitamin C: 23.6mg | Calcium: 336mg | Iron: 3.3mg
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