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Vegetable Enchiladas

Servings: 4

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients:

  • 2 tbsp Olive oil
  • 1 medium Onion
  • 2 medium Bell peppers
  • 1 medium Zucchini
  • 1 cup Corn kernels
  • 1 cup Black beans
  • 8 small Whole wheat tortillas
  • 2 cups Enchilada sauce
  • 2 cups Shredded cheese
  • 1 medium Avocado
  • to taste Cilantro

Instructions:

  1. Preheat the oven to 375 degrees.
  2. In a large skillet, heat the olive oil over medium heat. Add the onion, bell peppers, and zucchini to the skillet.
  3. Cook for about 10 minutes, or until the vegetables are softened.
  4. Add the corn and black beans to the skillet and stir to combine.
  5. Take a tortilla and spread a bit of enchilada sauce onto it. Then, add some of the vegetable mixture onto the tortilla, and finish with a sprinkling of cheese.
  6. Roll up the tortilla and place it into a baking dish. Repeat with the remaining tortillas and filling.
  7. Pour the remaining enchilada sauce over the rolled tortillas, and sprinkle with the remaining cheese.
  8. Bake for about 20 minutes, or until the cheese is melted and bubbly.
  9. Top with sliced avocado and fresh cilantro before serving.