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Sweet Summer Vegetable Enchiladas

Sweet Summer Vegetable Enchiladas

You know how when you walk into a Mexican restaurant you’re immediately struck by all of the color? Banners, wall hangings, the menu, the flatware – everything pops with bright color. That is how I feel about this dish. I take such pleasure in chopping all of the bright vegetables and even more in spilling them across my plate and spooning them into my mouth. It is like a party…a Cinco de Mayo party! I know for most of us it isn’t really a holiday we know much about, but it is the perfect excuse for spicy food and margaritas. Works for me! For more color in this dish, top with sour cream or guacamole…or both. Why not? It is a party right?

You might see fresh corn in the grocery store by the time May 5th rolls around. It probably won’t be local (unless you live in Florida), but you can substitute frozen from the freezer aisle or from your own personal stash if needed. Or pin this recipe for later in the summer when you can find all of these items locally. Are you starting to see the benefit of buying fresh local produce in bulk at the season’s peak? Then you have delicious veggies at your fingertips year round.

Sweet Summer Vegetable Enchiladas


Kim @ onceamonthmeals.com



Heat oil in a large skillet over medium heat. Saute zucchini, pepper, and corn until tender. Remove from heat and stir in black beans and chicken. Pour one cup of enchilada sauce in the bottom of 8×8 pans. Divide black bean mixture evenly among tortillas, top with two tablespoons cheese, and roll. Place seam side down in the pan. Pour remaining sauce over top of the enchiladas. Reserve remaining cheese for baking. Bake covered at 350 for 20-25 minutes. Remove foil, top with remaining cheese and bake for 10-15 more minutes until cheese is melted. Sprinkle with cilantro and serve.

Freezing Directions:

Cover baking pans tightly with foil and freeze before baking. Freeze remaining cheese in a small freezer bag. TO SERVE: Thaw and bake as directed above. Sprinkle with cilantro and serve.

Servings: 4

**conversion chart image provided by Erik Spiekermann

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15 Responses to “Sweet Summer Vegetable Enchiladas”

  1. SarahM says:

    These look amazing! I can’t wait to try them!

  2. Miz Helen says:

    I can’t wait to try these awesome enchilada’s, they are going to be delicious! Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. skouba says:

    these were really good! also used the homemade enchilada sauce, very mild yet tasty. thanks for a great healthy enchilada recipe!

  4. […] I used the recipe for Sweet Summer Vegetable Enchiladas, but I made a few small changes. The biggest change that I made was using larger whole wheat […]

  5. […] Next, we made Sweet Summer Vegetable Enchiladas […]

  6. Irene says:

    I just started following this blog and find it sooo helpful to maintain a healthy lifestyle. So I am a beginner on the freezing, so we cook these enchiladas and freeze and cook again as directed, correct?

  7. Amanda says:

    These we soooo yummy!! Definitely adding to my rotation. I used the homemade sauce, it was easy to make too.

  8. Katharine in Brussels says:

    Hi, the cheese is melting over a batch in my oven, and four tins are cooling in the deep freezer. I put in vegetarian beef-style crumble for a veggie version and added shredded carrots that needed a home. What a relief for school beginning next week. Thank you!!!

  9. M13Lucky says:

    I made this, and the flour tortillas became very doughy. If I made this again I would only use corn tortillas

  10. Jenn says:

    I made this adding about half a cup more beans and 2 red bell peppers (to make it more filling). I used low carb, high fiber tortillas and it was amazing! My husband and I were full after only one enchilada each and it was perfectly low-carb for my gestational diabetes!

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