Vegetarian Enchiladas
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Vegetarian Enchiladas
Category
Vegetables
Prep Time
15 minutes
Cook Time
35 minutes
Ingredients
- 1 tablespoon Fustini's Chipotle olive oil
- 1/2 medium onion, chopped
- 2 garlic cloves, minced
- 2 cups frozen corn, rinsed and drained
- 3 small zucchinis, chopped
- Kosher salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 (15-oz.) black beans drained and rinsed
- 1 (10 oz.) can of enchilada sauce
- juice of 1/2 lime
- 8 flour tortillas
- 2/3 cup shredded Monterey jack
- 1/3 cup shredded cheddar
- 1 cup quartered grape tomatoes
- 1 avocado, sliced
- 1/4 cup finely chopped onion
- 1/4 cup fresh cilantro leaves
Ingredients
Toppings
Directions
- Preheat oven to 350°,. In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, 6 minutes. Stir in garlic and cook until fragrant, 1 minute more. Add corn and zucchini and season with salt, chili powder, and cumin. Cook, stirring occasionally until corn is turning golden and zucchini is tender. Add black beans, a 1/4 cup of enchilada sauce, and lime juice. Cook for 2 minutes more.
- Pour half the remaining enchilada sauce into a 9"-x-13" baking dish, and spread into a thin layer. Add a large scoop of the vegetable mixture into the center of each tortilla and roll up tightly. Place rolled-up tortillas side by side in the baking dish, then top with remaining enchilada sauce and cheese. Bake until cheese is melty, 15 to 18 minutes. Garnish with tomatoes, avocado, onion, and cilantro.
Recipe Note
For more heat, add Aji Verde Crush olive oil and a splash of Farmstyle sriracha. Adapted from delish.com