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Vegetarian

Vegetable enchilada bake

Softened tortillas are easier to roll without splitting.

Prep 20 minCook 35 minEasyServes 4
Let’s cook
Vegetable enchilada bake serving inspiration

Category inspiration, not a photograph of this recipe. Recipes are AI-assisted and not independently kitchen-tested.

Let’s make it.

  1. Cook the vegetables

    Heat oven to 375°F / 190°C. Warm oil in a skillet and cook pepper and zucchini for 8–10 minutes. Stir in beans, cumin, and half the salt.

  2. Make a simple sauce

    Mix tomatoes, paprika, and remaining salt in a bowl. Spread a thin layer in a medium baking dish. Warm tortillas briefly so they bend without cracking.

  3. Fill and arrange

    Divide the vegetable filling among tortillas, roll gently, and place seam-side down in the dish. Spoon over remaining sauce and sprinkle with cheese.

  4. Bake

    Cover loosely with foil and bake 20 minutes. Uncover for 10–15 minutes until bubbling and heated through to 165°F / 74°C. Rest 5 minutes before serving.

A little kitchen wisdomSoftened tortillas are easier to roll without splitting. This simplified tomato-based bake is inspired by enchiladas rather than a traditional regional version.

Make it your own

Layer the tortillas with filling like a casserole if rolling is awkward.

Build a skill while you cookMise en place: cook without the scramble →Learn to season with confidence →
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