Vegetarian Enchiladas for One

Course Main Course

Cuisine American

Keyword enchiladas for one, meatless enchiladas, vegetarian dinner for one, zucchini black bean

Prep Time 10

Cook Time 25

Total Time 35

Servings 1 serving

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

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

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.