Vegetarian Enchiladas For One

Name: Vegetarian Enchiladas For One
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican, Latin American, American
Ingredients: 3 corn tortillas; ▢¼ cup canola oil; ▢½ tablespoon olive oil; ▢1 small zucchini , diced or thinly sliced; ▢¼ teaspoon cumin; ▢⅛ teaspoon kosher salt; ▢⅛ teaspoon coarsely ground black pepper; ▢¼ cup black beans , rinsed and drained; ▢½ cup salsa , divided; ⅓ cup shredded Cheddar cheese

9 steps

Prep:10minCook:15min

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.

Updated at: Thu, 17 Aug 2023 11:29:30 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1232.3 kcal (62%)

Total Fat78.2 g (112%)

Carbs105.9 g (41%)

Sugars9.5 g (11%)

Protein30.4 g (61%)

Sodium1372.4 mg (69%)

Fiber13.9 g (50%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

3corn tortillas

¼ cupcanola oil

½ tablespoonolive oil

1zucchini

small, diced or thinly sliced

¼ teaspooncumin

⅛ teaspoonkosher salt

⅛ teaspooncoarsely ground black pepper

¼ cupblack beans

rinsed and drained

½ cupsalsa

divided

⅓ cupshredded cheddar cheese

Instructions

Step 1

Heat oven to 350° F (177° C)

Step 2

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.

Step 3

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.

Step 4

Stir the black beans and ¼ cup of the salsa into the cooked zucchini.

Step 5

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.

Step 6

Place another softened tortilla on top of the zucchini/cheese and top with the remaining zucchini mixture and 2 tablespoons of cheese.

Step 7

Place the last tortilla on top, cover with the remaining salsa and top with the remaining cheese.

Step 8

Bake, covered for 15 minutes.

Step 9

Remove foil and bake for an additional 5 minutes, until cheese has melted.

View on One Dish Kitchen

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