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Baked Vegetarian Enchilada

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Baked Vegetarian Enchilada

5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Baked Vegetarian Enchilada
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Calories: 736kcal


  • 1 none cooking spray
  • 2 medium bell pepper, red
  • 2 medium bell pepper, green
  • 1/2 medium onion, red
  • 2 cup corn, canned
  • 2 teaspoon chili powder
  • 2 teaspoon cumin, ground
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 18 regular tortillas, corn
  • 15 ounce refried beans, canned, fat-free
  • 2 cup enchilada sauce
  • 2 cup cheddar cheese, shredded
  • 1 medium avocado

Serve With

  • 4 medium kiwi


  • Preheat oven to 350° F.
  • Spray a large baking dish with cooking spray. Spray a sauté pan with cooking spray and heat over medium.
  • Dice peppers and onion; drain corn. Add all to a bowl along with the chili powder, cumin, salt, and pepper; toss to combine.
  • Add veggies to hot pan and cook for 6-7 minutes, allowing to soften.
  • Place a layer of tortillas into prepared baking dish, followed by some beans, veggies, sauce, and cheese. Layer in this manner until all ingredients have been used, ending with cheese on top.
  • Bake for 30-40 minutes until bubbly.
  • Top with avocado slices and serve kiwi on the side.
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Calories: 736kcal | Carbohydrates: 112g | Protein: 32g | Fat: 31g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 2282mg | Fiber: 25g | Sugar: 24g

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