Bean and Veggie Enchiladas


Bean and Veggie Enchiladas

A great family dinner, these vegetable bean enchiladas are full of healthful vegetables. This is a great dish for Mexican food lovers and a great way to get the kids eating more veggies.


  • 12 tortillas
  • 3 1/2 cups enchilada sauce
  • 3 tablespoons oil
  • 1 onion, minced
  • 1 green pepper, chopped
  • 3 celery stalks, chopped
  • 1 tablespoon parsley
  • 2 zucchini, coarsely grated
  • 2 green beans, chopped
  • 1 tablespoon cornmeal
  • 1 dash cumin
  • 1 dash chili powder
  • 1 dash garlic powder
  • 1 cup low-fat cheddar and/or jack cheese, grated
  • 2 cups cooked pinto, kidney or other beans


For enchiladas:

1. Preheat oven to 350 degrees. Saute onion, pepper, celery and parsley in oil. Add vegetables and cook, covered until tender.

2. Add cornmeal, seasonings, and beans. Fill tortillas with generous 1/3 cup vegetable mixture and roll to form enchilada.

3. Place enchiladas in single layer in baking pan. Cover with sauce. Top with cheese. Heat in oven for 20-30 minutes.

For enchilada sauce:


2 cans (15 oz) tomato sauce
1/2 green pepper, chopped
1 stalk of celery, chopped finely
1/2 onion, chopped
Parsley to taste
1/8 teaspoon garlic powder
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon chili powder

1. Puree vegetables and spices with 1 can tomato sauce in blender. Pour into pan and add second can of tomato sauce. Simmer for 10-15 minutes.

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