Pescatarian Gluten Free Vegetable Enchiladas
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Learn more →Ingredients
4 servings
For the filling
- 2 tbsp olive oil, divided
- 1 medium zucchini, diced into ½-inch pieces
- 1 medium red bell pepper, diced
- 1 cup corn kernels, fresh or thawed frozen
- 1 can (15 oz) black beans, drained and rinsed
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
For the enchilada sauce
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp dried oregano
- 1 can (15 oz) tomato sauce
- 1 cup chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - ½ tsp salt
For assembly
- 8 corn tortillas (6-inch)
- 1 ½ cups shredded monterey jack cheese, divided
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- ¼ cup sour cream (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Heat 1 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the zucchini and red bell pepper and cook, stirring occasionally, until softened and lightly browned at the edges, about 6–7 minutes.
- 2
Add the corn, black beans, cumin, chili powder, smoked paprika, and salt to the skillet. Stir to combine and cook until the spices are fragrant and the mixture is heated through, about 2 minutes. Transfer the filling to a bowl and set aside. Wipe the skillet clean.
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