Vegetarian Enchiladas Recipe

Directions for Vegetarian Enchiladas

1. 1

   Prepare the Filling

   In a large skillet, heat olive oil over medium heat. Add diced red onion and bell pepper, sauté for 5-7 minutes until softened. Stir in black beans, corn, spinach, cumin, chili powder, salt, and black pepper. Cook for an additional 3-5 minutes until spinach is wilted. Remove from heat.

2. 2

   Assemble the Enchiladas

   Preheat your oven to 375°F (190°C). Spread a small amount of enchilada sauce at the bottom of a baking dish. Take a corn tortilla, fill it with the filling mixture, sprinkle some shredded cheese, and roll it up. Place seam-side down in the baking dish. Repeat for all tortillas.

3. 3

   Add Sauce and Bake

   Once all enchiladas are assembled, pour the remaining enchilada sauce over the top and sprinkle with remaining cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes or until cheese is bubbly and golden.

4. 4

   Serve

   Let the enchiladas cool for a few minutes before serving. Enjoy with your favorite toppings like avocado, sour cream, or fresh cilantro.