lomiloml
Culinary Explorer
I recently tried my hand at making vegetarian enchiladas, and let me tell you—they were a hit!
The mix of flavors was just right, and the whole thing came together more easily than I expected. Here's how you can make them too:Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can black beans, drained and rinsed
- 1 can corn kernels, drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups enchilada sauce
- 8 flour tortillas
- 1 ½ cups shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro, for garnish
Instructions:
- Preheat your oven to 375°F (190°C).
Get your ingredients ready while the oven heats up. - Sauté the veggies.
In a large pan, heat olive oil over medium heat. Add the onion and garlic, and sauté until they’re soft and fragrant. Toss in the bell pepper and zucchini, cooking until tender. - Add the beans and corn.
Stir in the black beans, corn, cumin, chili powder, salt, and pepper. Cook for another 5 minutes until everything is well combined. - Assemble the enchiladas.
Spread a thin layer of enchilada sauce at the bottom of a baking dish. Fill each tortilla with the veggie mixture, roll it up, and place it seam-side down in the dish. Pour the remaining enchilada sauce over the top, and sprinkle with cheese. - Bake.
Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for another 10 minutes or until the cheese is bubbly and golden. - Garnish and serve.
Let the enchiladas cool slightly, then top with fresh cilantro before serving.
Conclusion:
These enchiladas are warm, comforting, and packed with flavor. Whether you're cooking for a crowd or just a weeknight dinner, this recipe is a keeper. Enjoy!
