Vegetarian Enchiladas
These delicious vegetarian enchiladas are filled with a flavorful combination of vegetables and cheese, topped with enchilada sauce and melted cheese.
Ingredients - Serves 6
- 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
Let's Get Started
- Preheat the oven to 375°F.
- Heat the olive oil in a large skillet over medium heat.
- 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.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- 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.
- Pour the remaining enchilada sauce over the rolled tortillas, making sure they are fully covered.
- Sprinkle the shredded cheese on top of the enchiladas.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 400
- Fat: 15g
- Carbs: 45g
- Protein: 20g
- Sodium: 800mg
- Sugar: 5g
