Vegetable Enchiladas Recipe
Corn tortillas filled with seasonal vegetables
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Ingredients
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Filling
Enchiladas
Method
Preparation
- 1
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- 2
- 3
Season the Filling
Stir in the black beans, cumin, chili powder, salt, and black pepper. Cook for another 2-3 minutes, mixing well to combine flavors. Remove from heat and set aside.
Assembly and Baking
- 4
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 5
Prepare the Tortillas
In a separate pan, warm the corn tortillas for about 30 seconds on each side to make them pliable.
- 6
Fill the Tortillas
Spread a small amount of enchilada sauce on the bottom of a baking dish. Place 1/4 cup of the vegetable filling into each tortilla, roll them up tightly, and place seam-side down in the dish.
- 7
Top with Sauce and Cheese
Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top and sprinkle with shredded cheese if using.
- 8
- 9
Serve
Remove from the oven, let cool for a few minutes, then serve warm with your choice of toppings like sour cream or avocado.
