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two air fryer enchiladas on a plate garnished with fat free Greek yogurt and salsa macha

Air Fryer Veggie Enchiladas

Green chile and cheese topped enchiladas filled with spinach, corn, spices, and air fryer roasted zucchini, peppers, and onion.
5 from 4 votes
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 Enchiladas
Calories: 180kcal
Author: Mason Woodruff

Ingredients

Air Fryer Roasted Veggies

  • 1 Tablespoon Olive Oil
  • 2 small 8 oz Zucchini, chopped
  • 1 Poblano or Green Bell Pepper medium diced
  • 1/2 large Red Onion medium diced
  • 1 Fresno Chile or Jalapeño Pepper diced

Enchiladas Assembly

  • 2 handfuls Baby Spinach roughly chopped
  • 2/3 cup 93g Frozen Roasted Corn
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Ground Cumin
  • 8 Tortillas
  • 1/2 cup Green Chile Enchilada Sauce red works fine
  • 4 oz Shredded Cheese

Instructions

  • Toss the zucchini, poblano, red onion, and Fresno chile in the olive oil and air fry for 8-10 minutes at 400ºF until the veggies are slightly browning around the edges.
  • While the veggies roast, mix the spinach, corn, and dry spices in a large bowl. Once the veggies are cooked, add them to the bowl and toss together.
  • Fill the tortillas with the veggie mixture, tightly roll, and place on a foil-lined air fryer basket or in an air fryer safe baking dish.
  • Top with the enchilada sauce and cheese. Air fry for 8-10 minutes at 325ºF until the cheese is melted and the edges of the tortillas are slightly browning.

Notes

How to Serve

Garnishing ideas include fat free Greek yogurt or sour cream, fresh cilantro, diced red onion and Fresno chile, salsa macha or hot sauce, avocado salsa or guacamole, and sliced radish. My creamy jalapeño dip and easy refried black beans would also be great with these.

The Air Fryer I Used

I used the bottom rack of an Instant Vortex Pro for air frying. Cook times may vary between different air fryers.

For Oven Roasted Veggie Enchiladas

To make these roasted veggie enchiladas in an oven, roast the veggies on a sheet pan at 450ºF for 10-15 minutes before mixing with the remaining filling ingredients. Fill the tortillas, top with sauce and cheese, and bake in a baking dish for 12-15 minutes at 400ºF.

Tortilla Notes

The nutrition facts were calculated with Mission Carb Balance Flour Tortillas. These add 15g of fiber per enchilada.
If you're using corn tortillas, wrap them in a paper towel and microwave for 30 seconds before filling to prevent cracking when rolling.

For Vegan Enchiladas

To make these vegetarian enchiladas vegan-friendly, simply use a plant-based cheese.

Nutrition

Serving: 1enchilada | Calories: 180kcal | Carbohydrates: 26g | Protein: 10g | Fat: 10g | Fiber: 17g