Veggie Enchiladas Recipe
Two corn tortillas filled with monterrey jack cheese, sautéed mushrooms, bell peppers, corn, carrots, squash, onions, cilantro, zucchini, and tomatoes. Topped with verde sauce, monterrey jack cheese, and sliced bell peppers. Served with black beans and cilantro white rice.
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Ingredients
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Enchiladas
Black Beans
Cilantro White Rice
Method
Enchiladas Preparation
- 1
- 2
Assemble the Enchiladas
Take a corn tortilla, place a generous amount of the sautéed vegetable mixture in the center, followed by a sprinkle of Monterrey Jack cheese. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat with remaining tortillas.
- 3
Add Sauce and Bake
Pour verde sauce over the rolled enchiladas, ensuring they are fully covered. Top with remaining Monterrey Jack cheese and sliced bell peppers. Bake in a preheated oven at 375°F (190°C) for 20 minutes or until cheese is melted and bubbly.
Black Beans Preparation
- 4
Heat Black Beans
In a small saucepan, combine canned black beans (drained and rinsed), minced garlic, cumin, and salt. Heat over medium heat for about 5-10 minutes until warm, stirring occasionally.
Cilantro White Rice Preparation
- 5
Cook Rice
In a pot, bring water to a boil. Add white rice, cover, and reduce heat to low. Cook for about 15 minutes or until rice is tender and water is absorbed.
- 6