A delicious and easy Mexican meal filled with healthy veggies!
It’s September! School is back in session and if you’re lucky, the weather is starting to cool down a bit. It’s still in the 100s here, but I’m keeping my fingers crossed that cooler weather comes my way soon 🙂 Today I’m joining with some other awesome bloggers to celebrate September produce!
I feel like September is a time to use up the rest of your summer produce, but also cook hearty, comforting meals. I hope these Enchilada Style Veggie Burritos are just that.
These burritos are packed with zucchini, peppers, onions and kale. There’s also some beans and cheese in there for protein and then they’re baked to deliciousness with enchilada sauce. They’re the perfect mix between enchiladas and burritos 🙂
This recipe makes 6 pretty good sized burritos so it’s perfect if you have a big family. And, if not, they’re great to eat as leftovers for lunch during the week. Lately, I’ve been loving making big batch dinners and then eating the leftovers for dinner the next few nights. It makes weeknight dinners really easy!
Don’t forget to check out the other delicious recipes below that all highlight September produce! And make sure to check out Becky’s awesome list of everything that is in season this month 🙂
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Baked Enchilada Style Veggie Burritos
- Total Time: 45 minutes
- Yield: 6 1x
Description
An easy and healthy Mexican dinner that your whole family will love!
Ingredients
- 1 teaspoon olive oil
- 1/2 diced onion
- 1 large red pepper, diced
- 1 medium sized zucchini, diced
- 1 cup packed chopped kale
- 1 teaspoon paprika
- 1 teaspoon cumin
- 3/4 teaspoon granulated garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 large tortillas
- 2 cups refried beans
- 2 cups grated cheese, divided
- 2 cups enchilada sauce
Instructions
- Pre-heat oven to 400 degrees F. Heat a large pan over medium heat and add olive oil, onion, red pepper, zucchini, salt, pepper and spices. Cook for 7 minutes and then add kale and cook for another 2 minutes.
- Pour 1 cup of enchilada sauce into the bottom of a 9×13 inch baking dish. Spread 1/3 cup refried beans in the middle of your tortilla and top with 1/4 cup cheese and 1/6 of the veggie mixture. Fold the sides of the tortilla in and then roll up tightly. Place burrito in the pan and repeat with the remaining 5 tortillas.
- Pour the remaining 1 cup of enchilada sauce over the burritos and top with 1/2 cup cheese. Bake burritos until cheese is melted and burritos are heated through, 15-20 minutes. Garnish with your favorite burrito toppings and enjoy.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner, Vegetarian
Nutrition
- Serving Size: 1 burrito
- Calories: 347
- Sugar: 3 g
- Sodium: 1343 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Carbohydrates: 31 g
- Fiber: 7 g
- Protein: 17 g
- Cholesterol: 45 mg
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These check all the busy mom dinner boxes!
Can prep in advance
Packed with vegetables
Hearty but healthy
Delicious and comforting
Usually a leftover or two
Gets you compliments from a 6 to a 36 year old lol!
I like to shred my zucchini instead of dice it and sometimes I do half refried half black bean but I really follow the recipe otherwise. It’s a winner!!
Yah!! So glad you liked this recipe!!
So de-freaking-licious. I LOVED them and so did my husband. Packed with flavor. Thank you!
Yah! So glad to hear!
This is awesome! Thank you.
Thanks so much!!
My husband and I absolutely loved these! I used corn tortillas instead, to make it more like enchiladas, since that is what I had on hand.
I’m so glad to hear you both loved them! 🙂
Looks awesome! Going to make it this weekend but wanted to check if you meant shredded cheese, like cheddar?
Hi Sandy! You can use any kind of shredded cheese you like! 🙂
Yum–I call these enchurritos!! Love all the summer veggies inside!
Haha, I love that name!!
These enchilada burritos look so satisfying! And I’m right there with you on the batch cooking. My single readers probably hate me because I always have at least 4 servings with every recipe. It saves so much time!
Batch cooking is the best! I could eat the same meal for dinner every single night of the week, Eric is a different story though haha 🙂
What a perfect idea to use up late Summer produce! I could eat a burrito every day… especially smothered in enchilada sauce and loaded with veggies like this! So good!!
I could eat a burrito every single day too!! Thanks, Becky!
I love everything about these Izzy! Anything that resembles Mexican food is going to be a hit here and I love all the veggies you crammed inside these! I’m with you on batch dinners too…it’s so nice to take a night or two off of cooking!
So nice! I could eat Mexican food every single night haha! Thanks, Marcie 🙂
These look delicious! And I love how many veggies are in here! Perfect hearty dinner!
Thanks, Liz! I try to hide veggies anywhere I can get away with it 🙂