Vegetarian Enchiladas Verdes (Green Enchiladas)
Vegetarian enchiladas verdes, or green enchiladas, are a delicious, high-protein meal made primarily from pantry staples. They are easy to make and come together in 30 minutes!
Servings: 8 enchiladas
- ½ tablespoon olive oil
- 2 medium green bell peppers, cored and chopped
- 1 large zucchini, chopped
- 1 15.5 oz can white beans, rinsed and drained
- 12 oz green enchilada sauce, divided
- 1 cup shredded mozzarella cheese
- 8 8- inch flour or corn tortillas
- 2 tablespoons cilantro, chopped , for garnish
Preheat oven to 400F. Spread ¼ cup enchilada sauce over the bottom of a 13x9” baking dish.
Heat oil in a large pan over medium heat. Add bell peppers and zucchini. Cook for 6 minutes, or until the veggies are slightly charred and softened.
Add white beans and cook for an additional 2 minutes. Stir in ½ cup enchilada sauce and let it simmer for 2 minutes. Season with salt and pepper. Remove from heat.
Assemble the enchiladas: Lay out a tortilla. Spread the veggie mixture evenly into the middle of each tortilla (about ¼ cup for each tortilla). Roll up the tortilla and place it face-down into the baking dish. Repeat with all of the tortillas.
Spread the remaining enchilada sauce over the tortillas in the dish. Sprinkle the mozzarella cheese evenly over the top.
Bake for 12-15 minutes, or until the cheese has melted. Remove from oven and serve immediately. Garnish with cilantro.