Hearty Vegetarian Enchiladas

Ingredients

Cilantro

1/4 cup, chopped

Cheddar cheese

2 cups, shredded

Tortillas

8 (8-inch) tortillas

Enchilada sauce

2 cups

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Chili powder

1 teaspoon

Cumin

1 teaspoon

Black beans

1 can (15 oz), drained and rinsed

Corn kernels

1 cup, fresh or frozen

Zucchini

1 medium, diced

Bell pepper

1, diced

Onion

1 medium, diced

Olive oil

2 tablespoons

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a large skillet over medium heat. Add the diced onion, bell pepper, and zucchini. Cook until they start to soften, about 5 minutes.
3. Stir in the corn kernels and black beans. Season with cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes until everything is well combined and heated through.
4. Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish. This prevents the enchiladas from sticking and adds extra flavor.
5. Lay a tortilla flat and spoon about 1/8 of the vegetable mixture into the center. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
6. Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered. Sprinkle the shredded cheese over the top.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. If you prefer a golden top, you can broil the enchiladas for an additional 2-3 minutes.
8. Remove from the oven and let cool for a few minutes before garnishing with fresh chopped cilantro. Serve hot.