Veggie Enchiladas Recipe

Prepare vegetables

Finely dice the yellow onion. Core, seed, and thinly slice the bell pepper. Trim the zucchini and summer squash, then cut into 1/4-inch half-moons. Mince the garlic cloves.

Sauté

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the diced onion and a pinch of salt; cook 3–4 minutes until softened and translucent.

Add the bell pepper, zucchini, and squash to the skillet. Cook, stirring occasionally, 5–7 minutes more until vegetables are tender and edges begin to brown.

Stir in the minced garlic, corn kernels, ground cumin, chili powder, remaining salt, and black pepper. Cook 2–3 minutes until the corn is warmed and the garlic is fragrant.

Remove the skillet from heat. Stir in the lime juice and chopped cilantro. Taste and adjust seasoning (add more salt, pepper, or a pinch of chili powder if desired). Set the filling aside to cool slightly so it’s easier to handle when rolling.

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

If using corn tortillas, warm them so they are pliable: wrap a stack of tortillas in a damp kitchen towel and microwave for 30–45 seconds, or warm each in a dry skillet 15–20 seconds per side. Brush or lightly flick each tortilla with a little oil to prevent cracking.

Pour about 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish and spread into an even layer.

Assemble the enchiladas: Lay one warmed tortilla flat. Spoon about 1/4 to 1/3 cup of the vegetable filling down the center. Sprinkle roughly 2 tablespoons of shredded cheese over the filling (reserve the rest for topping). Roll the tortilla tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling. If you have extra filling, you can make a second layer or use a slightly larger dish.

Pour the remaining enchilada sauce evenly over the rolled enchiladas, covering as much surface as possible. Sprinkle the remaining shredded cheese and optional crumbled queso fresco evenly on top.

Bake uncovered in the preheated oven for 18–22 minutes, until the cheese is melted and bubbling and the sauce is hot.

If you prefer a lightly browned top, switch the oven to broil for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 5 minutes. This helps the enchiladas set and makes serving neater.

Transfer enchiladas to plates or serve directly from the baking dish. Top with dollops of sour cream or Greek yogurt, sliced avocado, extra cilantro, pickled jalapeños if using, and lime wedges on the side.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10–12 minutes or until warmed through. Sauces may be refreshed with a splash of water if they thicken.