Vegetarian Enchiladas for One
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Corn tortillas layered with zucchini, black beans, salsa, and cheddar, baked in a 5-inch dish.
Ingredients
- 3 corn tortillas
- ¼ cup avocado canola, or vegetable oil (for softening tortillas)
- ½ tbsp olive oil
- 1 small zucchini diced or thinly sliced
- ¼ tsp cumin
- ⅛ tsp kosher salt
- ⅛ tsp coarse black pepper
- ¼ cup canned black beans rinsed and drained
- ½ cup salsa divided
- ⅓ cup shredded cheddar divided
Equipment
- skillet
Directions
- Heat the oven to 350°F.
- Heat the ¼ cup of oil in a 10-inch skillet over medium heat. Soften each tortilla in the hot oil for 15 to 20 seconds, then drain it on a paper towel.
- In an 8-inch skillet, heat the olive oil over medium-high heat. Add the zucchini, cumin, salt, and pepper and cook for 5 minutes, until soft.
- Stir the black beans and ¼ cup of the salsa into the zucchini.
- Spread 2 tablespoons of salsa in the bottom of a 5-inch baking dish. Add a tortilla, half the zucchini mixture, and 2 tablespoons of cheddar.
- Add the second tortilla, the rest of the zucchini mixture, and 2 more tablespoons of cheddar.
- Top with the last tortilla, the rest of the salsa, and the rest of the cheese. Cover and bake for 15 minutes.
- Uncover and bake 5 minutes more, until the cheese melts.
Nutrition
Serving: 424g | Calories: 483kcal | Carbohydrates: 56g | Protein: 19g | Fat: 22g | Saturated Fat: 8.6g | Trans Fat: 0g | Cholesterol: 37mg | Sodium: 1676mg | Potassium: 1009mg | Fiber: 12g | Sugar: 9.4g | Vitamin A: 1333IU | Vitamin C: 27mg | Calcium: 411mg | Iron: 3.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); zucchini (the first choice counted). Brands and portions vary, so use it only as an approximation.