Jul 14 2026
Restaurants›Picante Annapolis›Vegetable Enchiladas Recipe

Vegetable Enchiladas Recipe

Inspired by Picante Annapolis
Time45m
Serves4

Corn tortillas stuffed with seasonal vegetables and cheese.

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Ingredients

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Vegetable Filling

Enchiladas

Method

Prepare the Filling

  1. 1

    Sauté the Vegetables

    In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until softened, about 3 minutes.

  2. 2

    Add Remaining Vegetables

    Stir in zucchini, bell pepper, corn, and black beans. Season with cumin, salt, and black pepper. Cook for another 5-7 minutes until the vegetables are tender.

Assemble the Enchiladas

  1. 3

    Prepare Tortillas

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  2. 4

    Fill the Tortillas

    Place a generous amount of the vegetable filling in the center of each tortilla, top with a sprinkle of cheese, and roll them tightly.

  3. 5

    Place in Baking Dish

    Spread a thin layer of enchilada sauce on the bottom of a baking dish. Arrange the rolled tortillas seam-side down in the dish.

  4. 6

    Add Sauce and Cheese

    Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the rest of the cheese.

Bake

  1. 7

    Preheat the Oven

    Preheat the oven to 375°F (190°C).

  2. 8

    Bake the Enchiladas

    Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Serve

  1. 9

    Garnish and Serve

    Remove from the oven, let cool for a few minutes, then garnish with fresh cilantro before serving.

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