Are you ready to transform your dinner routine with a mouthwatering Mexican-inspired dish that's both incredibly delicious and surprisingly easy to make? These Veggie Enchiladas are about to become your new obsession - packed with vibrant flavors, nutritious ingredients, and a cheesy goodness that will have everyone at the table begging for seconds! Whether you're a vegetarian, a veggie lover, or simply someone who appreciates a fantastic meal, this recipe is guaranteed to become a staple in your cooking repertoire.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 8 corn tortillas
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 bell pepper, diced
- 1 onion, diced
- 2 cups enchilada sauce
- 1 cup shredded cheese
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your enchiladas cook evenly and are heated through by the time they are ready to serve.
- In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the diced onion and bell pepper. Sauté for about 5 minutes, or until the onion becomes translucent and the bell pepper softens.
- Add the drained and rinsed black beans, corn, cumin, salt, and pepper to the skillet. Stir well to combine all the ingredients. Cook for an additional 3-4 minutes, allowing the flavors to meld together. Remove the skillet from heat.
- In a large baking dish, spread a thin layer (about 1/2 cup) of enchilada sauce on the bottom to prevent sticking.
- Take a corn tortilla and fill it with a generous amount of the veggie mixture (about 1/4 cup). Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat this process for the remaining tortillas and filling.
- Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce evenly over the top. Make sure to cover all the tortillas to keep them moist while baking.
- Sprinkle the shredded cheese evenly over the sauce-covered enchiladas, ensuring that every enchilada gets a nice cheesy topping.
- Cover the baking dish with aluminum foil to prevent the cheese from burning. Bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Once baked, remove the enchiladas from the oven and let them cool for about 5 minutes before serving. This will make them easier to handle and allow the flavors to settle.
- Serve the enchiladas warm, garnished with your choice of toppings such as fresh cilantro, avocado slices, or a dollop of sour cream. Enjoy your delicious veggie enchiladas!
Tips
- Warm your tortillas slightly before filling to prevent cracking and make them more pliable.
- Don't overfill the tortillas - this can make rolling difficult and cause them to burst during baking.
- For extra flavor, consider roasting your bell peppers and corn before adding them to the filling.
- Use fresh, high-quality enchilada sauce for the best taste - homemade is always a bonus!
- If you want to make this dish ahead of time, you can assemble the enchiladas and refrigerate them, then bake when ready to serve.
- Experiment with different types of cheese like pepper jack or a Mexican cheese blend for varied flavor profiles.
- For a vegan version, substitute the cheese with a plant-based alternative and use nutritional yeast for added flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 15mg
