Vegan Veggie Enchiladas Recipe
Squash, caramelized onions, roasted peppers, corn, ranchero sauce.
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Ingredients
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Veggies and Sauce
Method
Preparation and Cooking
- 1
Prepare the Veggies
Heat the olive oil in a large skillet over medium heat. Add the sliced red onion and sauté until caramelized, about 8-10 minutes. Add the zucchini, yellow squash, and bell peppers, and cook for another 5-7 minutes until softened. Stir in the corn and season with salt and pepper. Remove from heat.
- 2
Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Spread a thin layer of ranchero sauce on the bottom of a baking dish. Take a tortilla, fill it with the veggie mixture, and roll it up tightly. Place it seam-side down in the baking dish. Repeat with the remaining tortillas.
- 3
Top with Sauce and Bake
Once all the enchiladas are assembled, pour the remaining ranchero sauce over the top. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until bubbly.
- 4
Garnish and Serve
Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.
