Vegetarian Enchiladas

Ingredients

• Cilantro - For garnish
• Cheddar cheese - 1 cup, shredded
• Tortillas - 6
• Enchilada sauce - 2 cups
• Salt and pepper - To taste
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Black beans - 1 can, drained and rinsed
• Corn kernels - 1 cup
• Zucchini - 1, diced
• Bell pepper - 1, diced
• Onion - 1, diced
• Olive oil - 2 tablespoons

Instructions

1. Preheat the oven to 375°F.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the onion, bell pepper, zucchini, corn, black beans, cumin, chili powder, salt, and pepper. Cook until the vegetables are tender, about 5-7 minutes.
4. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
5. Place a tortilla on a flat surface and spoon some of the vegetable mixture onto the center. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
6. Pour the remaining enchilada sauce over the rolled tortillas, 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 fresh cilantro before serving.