Vegetable Enchiladas Recipe

Instructions for Vegetable Enchiladas

1. 1

   Prepare the Filling

   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, add the zucchini, bell peppers, and red onion. Sauté for 5-7 minutes until the vegetables are tender. Stir in the black beans and corn, along with cumin, salt, and pepper. Cook for another 2-3 minutes, then remove from heat.

2. 2

   Assemble the Enchiladas

   Preheat the oven to 375°F (190°C). Spread a thin layer of enchilada sauce at the bottom of a baking dish. Take a corn tortilla, fill it with the vegetable mixture, and sprinkle some shredded cheese on top. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat until all tortillas are filled and placed in the dish.

3. 3

   Add Sauce and Cheese

   Pour the remaining enchilada sauce over the assembled enchiladas. Top with the remaining shredded cheese.

4. 4

   Bake

   Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

5. 5

   Serve

   Let the enchiladas cool for a few minutes before serving. Garnish with fresh cilantro, sour cream, or avocado, if desired.