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Vegetarian Enchiladas

Servings: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium sized onion
  • 2 bell peppers
  • 2 garlic cloves
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 1/2 cups enchilada sauce
  • 2 cups shredded cheese
  • 8 tortillas
  • to taste sour cream
  • for garnish cilantro leaves

Instructions:

  1. In a large skillet, heat the olive oil over medium heat. Add the onion, bell peppers, and garlic. Cook until vegetables are tender.
  2. Add the black beans and corn to the skillet. Stir to combine.
  3. Preheat your oven to 375°F (190°C).
  4. Spread 1/2 cup of enchilada sauce in the bottom of a baking dish.
  5. Fill each tortilla with the vegetable and bean mixture. Top with a sprinkle of cheese. Roll up the tortilla and place it seam-side down in the baking dish.
  6. Pour the remaining enchilada sauce over the tortillas. Sprinkle the remaining cheese on top.
  7. Bake for 20 minutes, or until the cheese is melted and bubbly.
  8. Garnish with sour cream and cilantro leaves before serving.