Veggie Enchiladas (2) Recipe
Make Veggie Enchiladas (2) Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetable Filling
Enchilada Assembly
Method
Vegetable Filling Preparation
- 1
Heat Oil
In a large skillet, heat the olive oil over medium heat.
- 2
- 3
Cook Vegetables
Add diced red bell pepper and zucchini to the skillet. Cook for an additional 4-5 minutes until the vegetables are tender.
- 4
Mix in Remaining Ingredients
Stir in the corn kernels, black beans, ground cumin, chili powder, salt, and black pepper. Mix well and cook for another 2-3 minutes until heated through.
- 5
Set Filling Aside
Remove from heat and set aside.
Enchilada Assembly
- 6
Preheat Oven
Preheat your oven to 375°F (190°C).
- 7
Prepare Baking Dish
Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- 8
Assemble Enchiladas
Take one corn tortilla, fill it with a generous amount of the vegetable filling, and roll it tightly. Place the rolled enchilada seam-side down in the baking dish.
- 9
Continue Assembling
Repeat the filling and rolling process for the remaining tortillas.
- 10
Add Sauce
Pour the remaining enchilada sauce over the assembled enchiladas, ensuring they are well covered.
- 11
Add Cheese
Sprinkle the shredded cheese evenly on top of the sauce.
- 12
Bake Covered
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- 13
Bake Uncovered
After 20 minutes, remove the foil and continue baking for another 10-15 minutes, or until the cheese is bubbly and golden.
- 14
Cool and Serve
Remove from the oven and allow to cool for a few minutes before serving.