There’s nothing quite like a hearty vegetarian enchilada – a warm, comforting dish packed with flavorful fillings and smothered in a rich sauce. This veggie-loaded version is sure to satisfy meat-eaters and vegetarians alike! Follow this simple recipe to make scrumptious vegetarian enchiladas at home.
Vegetarian Enchiladas
The yummy cheesy vegetarian enchiladas!!!!
Ingredients
- 1 cup shredded Cheese(cheddar, Monterey jack)
- 10 tortillas
- 1 cup enchilada sauce
- 2 tbsp olive oil
- 1 diced onion
- 3 cloves garlic
- 1 can black beans
- 1 diced bell pepper
- 1 diced zucchini
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 cup diced olives
- 1 cup avocado
- 1 tbsp sour cream
Instructions
For the Vegetable Filling:
- In a skillet, heat the olive oil over medium heat. Sauté the onion for 2-3 minutes until translucent.
- Add the garlic and sauté for 1 minute until fragrant.
- Add the diced bell pepper, zucchini, corn, and black beans. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender but still crisp.
- Remove from heat and stir in 1 cup of the enchilada sauce or salsa until well combined. Season with salt, pepper, cumin or other spices as desired.
Building the Enchiladas:
- Preheat oven to 350°F. Grease a 9×13 baking dish and spread a thin layer of enchilada sauce on the bottom.
- Warm the tortillas briefly in a dry skillet or microwave to make them pliable.
- Place a scoop of the vegetable filling down the center of each tortilla. Top with shredded cheese.
- Roll up the tortillas tightly and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce evenly over the top of the enchiladas. Sprinkle with more cheese.
- Cover dish with foil and bake for 20 minutes. Remove foil and bake 5-10 minutes more until heated through and cheese is melted.
Serving
- Let the vegetarian enchiladas cool for 5 minutes before serving.
- Garnish with desired toppings like diced tomatoes, sliced black olives, diced avocado, sour cream, etc. Enjoy this wholesome and comforting dish!