Savor the flavors of Mexico with Vegetarian Enchiladas, a delicious and satisfying dish that’s perfect for a meatless meal. These enchiladas are filled with a flavorful mixture of vegetables, beans, and cheese, then topped with a zesty enchilada sauce and baked until bubbly and golden. Whether you’re a vegetarian or simply looking for a tasty alternative to traditional enchiladas, this recipe is sure to become a new favorite in your kitchen.

Ingredients:

• 8 large flour tortillas
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 2 cups enchilada sauce (store-bought or homemade)
• 1 1/2 cups shredded Mexican cheese blend
• Fresh cilantro, chopped, for garnish
• Sliced avocado, for serving (optional)
• Sour cream, for serving (optional)

Instructions:

• Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or olive oil.
• In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until softened and fragrant, about 2-3 minutes.
• Add diced bell pepper, diced zucchini, and corn kernels to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
• Stir in the black beans, ground cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld together. Remove from heat.
• Warm the flour tortillas in the microwave or on a skillet for a few seconds to make them pliable.
• Spoon a generous amount of the vegetable and bean mixture onto each tortilla, then roll them up tightly and place seam-side down in the prepared baking dish.
• Pour the enchilada sauce over the rolled tortillas, spreading it evenly to cover them completely.
• Sprinkle shredded Mexican cheese blend over the top of the enchiladas.
• Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• Remove the foil and bake for an additional 5 minutes, or until the cheese is golden brown and the enchiladas are heated through.
• Remove from the oven and let the enchiladas cool for a few minutes before serving.
• Garnish with chopped fresh cilantro and serve hot with sliced avocado and sour cream on the side, if desired.

Suggested Pairing:

Pair your Vegetarian Enchiladas with a side of Mexican rice and refried beans for a complete and satisfying meal. Enjoy with a refreshing glass of agua fresca or your favorite Mexican-inspired beverage. ¡Buen provecho!