Enchiladas de Vegetales

Ingredients

• Avocado - 1, sliced (for garnish)
• Cilantro - 1/4 cup, chopped
• Enchilada sauce - 2 cups
• Mexican cheese blend - 1 cup, shredded
• Black beans - 1 cup, cooked
• Corn kernels - 1 cup
• Red onion - 1, thinly sliced
• Zucchini - 1, diced
• Bell peppers - 2, thinly sliced
• Corn tortillas - 8

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, sauté the bell peppers, zucchini, red onion, corn kernels, and black beans until tender.
3. Warm the corn tortillas in a dry skillet or microwave until pliable.
4. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
5. Fill each tortilla with a spoonful of the vegetable mixture and roll it up tightly. Place the rolled enchiladas in the baking dish.
6. Pour the remaining enchilada sauce over the enchiladas, making sure they are fully covered.
7. Sprinkle the shredded cheese on top of the enchiladas.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. Garnish with chopped cilantro and sliced avocado before serving.