Vegetable Enchiladas

These Vegetable Enchiladas are a colorful and flavorful dish, packed with fresh vegetables and topped with a zesty homemade enchilada sauce. Perfect for a satisfying vegetarian dinner, they are sure to delight both veggie lovers and skeptics alike.

Ingredients

• Corn tortillas - 4 pieces
• Black beans - 1 cup, drained and rinsed
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Corn kernels - 1/2 cup (fresh or frozen)
• Red onion - 1/2 medium, diced
• Spinach - 1 cup, chopped
• Olive oil - 1 tablespoon
• Cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Garlic powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Pepper - 1/4 teaspoon
• Enchilada sauce - 1 cup (store-bought or homemade)
• Shredded cheese (cheddar or Mexican blend) - 1 cup
• Fresh cilantro - for garnish (optional)

Steps

1. Preheat your oven to 180°C (350°F).
2. In a large skillet, heat the olive oil over medium heat. Add the diced red onion and bell pepper, sautéing for about 3-4 minutes until they begin to soften.
3. Add the diced zucchini, corn, and chopped spinach to the skillet. Season with cumin, chili powder, garlic powder, salt, and pepper. Cook for an additional 5-7 minutes until the vegetables are tender. Stir in the black beans and remove from heat.
4. Spread 1/4 cup of the enchilada sauce on the bottom of a baking dish.
5. Take a corn tortilla, fill it with about 1/3 cup of the vegetable mixture, sprinkle with a little shredded cheese, and roll it up tightly. Place seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
6. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the remaining shredded cheese on top.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
8. Once baked, remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro if desired, and serve warm.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 750 mg
• Cholesterol: 20 mg
• Total Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, which aids digestion.
• Packed with vitamins and minerals from a variety of vegetables.

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