0 from 36 votes
Veggie Enchiladas
These easy & cheesy enchiladas are filling, flavorful, and budget-friendly!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 servings
Calories: 246 kcal
Course:
Main Course , Dinner
Cuisine:
American , Mexican
Ingredients
- 2 cups enchilada sauce divided
- 8 small corn tortillas 6-inch
- 2 cups shredded pepper jack cheese divided
- 2 tablespoons chopped fresh cilantro
Vegetable Filling
- 6 cups cauliflower florets cut into small florets
- 1 red bell pepper diced
- 1 small zucchini diced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
- ½ teaspoon black pepper
Instructions
- Preheat oven to 450°F. Spread 1 cup enchilada sauce in the bottom of a 9x13 baking dish.
- Combine all of the vegetable filling ingredients in a small bowl. Toss to combine.
- Spread onto a baking sheet, roast 10 minutes. Stir and roast an additional 5-7 minutes or until vegetables are tender.
- Place 2 tablespoons of cheese on each tortilla. Evenly divide vegetable mixture over tortillas. Roll tortillas and place seam side down in the prepared dish.
- Top with remaining sauce. Reduce oven temperature to 375°F. Bake uncovered 20 minutes or until bubbly. Add remaining cheese and bake 5 minutes more.
- Top with chopped cilantro.
Cup of Yum
Nutrition Information
Serving
2enchiladas
Calories
246
(12%)
Carbohydrates
38g
(13%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
1120mg
(47%)
Potassium
296mg
(8%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Vitamin A
1889IU
(38%)
Vitamin C
50mg
(56%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 246
% Daily Value*
| Serving | 2enchiladas | |
| Calories | 246 | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 1120mg | 47% |
| Potassium | 296mg | 6% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 1889IU | 38% |
| Vitamin C | 50mg | 56% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.