Vegetable Enchiladas

Ingredients

Corn tortillas

10

Bell peppers

1 cup, diced (any color)

Zucchini

1 cup, diced

Red onion

1 medium, diced

Corn kernels

1 cup (fresh or frozen)

Black beans

1 can (15 oz), drained and rinsed

Avocado

1, sliced (for garnish)

Cilantro

1/4 cup, chopped (for garnish)

Mexican cheese blend

2 cups, shredded

Enchilada sauce

2 cups

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet over medium heat, add a splash of olive oil and sauté the diced bell peppers, zucchini, red onion, corn, and black beans until the vegetables are tender and fragrant, about 5-7 minutes.
3. While the vegetables are cooking, warm the corn tortillas in a dry skillet or microwave until pliable, about 15-30 seconds per tortilla.
4. Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish to prevent sticking.
5. Fill each tortilla with a spoonful of the sautéed vegetable mixture, roll it up tightly, and place it seam-side down in the baking dish.
6. Once all the enchiladas are arranged in the dish, pour the remaining enchilada sauce over the top, ensuring they are fully covered.
7. Sprinkle the shredded cheese evenly over the enchiladas.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes. Garnish with sliced avocado and chopped cilantro before serving.