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.
Prep Time: 10 mins Cook Time: 15 mins Calories: 462kcal Author: Joanie Zisk
Ingredients
- 3 corn tortillas
- ¼ cup canola oil
- ½ tablespoon olive oil
- 1 small zucchini , diced or thinly sliced (I sub red and green peppers)
- ¼ teaspoon cumin
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ¼ cup canned or cooked black beans , rinsed and drained
- ½ cup salsa, divided (I like peach salsa)
- ⅓ cup shredded Cheddar cheese (I use a blend of jack and Cotija)
Instructions
Notes
- Heat oven to 350° F (177° C)
- 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 ¼ 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.
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
[This is one of my favorite blogs: One Dish Kitchen. I often cook for 1 or 2 people, and these recipes are really helpful for learning to make appropriate portion sizes. I have to adjust the seasoning, but the quantity is spot-on.]