Dairy-Free Enchiladas

These Dairy-Free Enchiladas are a hearty and flavorful baked dish, filled with spiced vegetables and topped with a zesty homemade sauce. Perfect for a comforting dinner that everyone can enjoy without dairy.

Ingredients

• Corn tortillas - 4
• Olive oil - 1 tablespoon
• Red onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Black beans - 1 cup, drained and rinsed
• Corn kernels - 1/2 cup (frozen or fresh)
• Cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Diced tomatoes - 1 can (400g), drained
• Cilantro - 1/4 cup, chopped (for garnish)

Steps

1. Preheat your oven to 190°C (375°F).
2. In a skillet, heat the olive oil over medium heat and sauté the red onion and garlic until softened, about 3-4 minutes.
3. Add the bell pepper and zucchini to the skillet and cook for another 5 minutes until tender.
4. Stir in the black beans, corn, cumin, chili powder, salt, and pepper, cooking for an additional 2-3 minutes until heated through.
5. Remove the skillet from the heat and prepare a baking dish by spreading a thin layer of diced tomatoes on the bottom.
6. Take a corn tortilla, fill it with the vegetable mixture, and roll it up tightly. Place it seam-side down in the baking dish. Repeat with the remaining tortillas.
7. Once all tortillas are filled and placed in the dish, pour the remaining diced tomatoes over the top.
8. Cover the dish with aluminum foil and bake for 20 minutes.
9. Remove the foil and bake for an additional 5-10 minutes until heated through and slightly crisp on top.
10. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in fiber from beans and vegetables, promoting digestive health.
• Provides a variety of vitamins and minerals from fresh produce.

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