Vegetarian Enchiladas
These simple vegetarian enchiladas feature a creamy sauce made with White Mountain Yogurt, loaded with colorful veggies and beans. A comforting and easy dinner that’s ready in under an hour.
- Dinner
Ingredients
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 small zucchini, diced
- 1 can (15 oz) black beans, drained & rinsed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- Salt & pepper, to taste
- 1¼ cups enchilada sauce
- ¾ cup White Mountain Yogurt
- 8 whole wheat tortillas (or tortillas of choice)
- 2 cups shredded cheese (Mexican blend or cheddar)
directions
- Preheat oven to 350 °F
- In a skillet, heat olive oil and sauté bell peppers and zucchini until tender (about 7–10 minutes)
- Add black beans, smoked paprika, cayenne (if using), salt & pepper. Stir and cook 2 more minutes.
- In a bowl, whisk together enchilada sauce and White Mountain Yogurt until smooth.
- Pour half of that sauce into the veggie mixture and stir to coat.
- In a baking dish, lay out tortillas and evenly divide the veggie mixture among them. Roll each tortilla and place seam-side down.
- Pour the remaining sauce over the rolled enchiladas and sprinkle cheese on top.
- Bake for 20 minutes, or until cheese is melted and sauce is bubbly.
- Cool before serving and enjoy!
