Vegetarian Enchiladas Recipe
Stuffed with grilled onions, poblano peppers, bell peppers, mushrooms, yellow squash, and pineapple served with guacamole salad.
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Ingredients
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Vegetarian Enchiladas
Method
Preparation Instructions
- 1
Prepare the Vegetables
In a large skillet, heat olive oil over medium heat. Add chopped onions, poblano peppers, bell peppers, mushrooms, and yellow squash. Sauté until the vegetables are tender, about 5-7 minutes.
- 2
Add Pineapple and Seasoning
Stir in the pineapple chunks, cumin, chili powder, and salt. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- 3
Assemble the Enchiladas
Preheat the oven to 375°F (190°C). Spread a thin layer of black beans on the bottom of a baking dish. Take a corn tortilla, fill it with the vegetable mixture, and roll it up. Place it seam-side down in the baking dish. Repeat with remaining tortillas.
- 4
- 5
