Vegetarian Enchiladas

Looking for a healthy vegetarian alternative to a tasty dish? Try these delicious Vegetarian Enchiladas! These are the perfect snack or meals for any worthy social gathering. Plus, you’ll find yourself enthralled with its tantalizingly-tasty flavor! Let’s get started!

YOU’LL NEED: Extra-virgin olive oil, 1/2 medium onion (chopped), 2 cloves garlic (minced), 2 c. frozen corn, 3 small zucchinis (chopped), Kosher salt, 1 tsp. chili powder, 1 tsp. cumin, 1 (15-oz.) black beans (drained and rinsed), 1 (10 oz.) can enchilada sauce, Juice of 1/2 lime, 8 flour tortillas, 2/3 shredded Monterey jack, 1/3 c. shredded cheddar.

STEP 1: Preheat your oven to 350 degrees. In a large skillet over medium heat, heat your oil. Add in onion and cook until soft for about 6 minutes.

STEP 2: Stir in garlic and cook your mixture until it’s nice and fragrant. Then add in your corn and zucchinis and season it with salt, chili, powder, and cumin. Cook, stirring occasionally until corn is turning golden and zucchini is tender. Add black beans, a 1/4 cup of enchilada sauce, and lime juice. Cook for about 2 minutes more.

STEP 3: Pour half the remaining enchilada sauce into a 9″ -x- 13″ baking dish, and spread it into a thin layer. Add a large scoop of the vegetable mixture into the center of each tortilla and roll up tightly. Place rolled-up tortillas side by side in your baking dish and then top it with your remaining enchilada sauce and cheeses.

STEP 4: Bake until the cheese is nice and melty for about 15 to 18 minutes.

STEP 5: Garnish with tomatoes, avocado, onion, and cilantro

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