Vegetarian Enchiladas :A Deliciously Easy Comfort Dish

Ingredients

For the Enchiladas:

• 8 large flour or corn tortillas

• 2 tablespoons olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 1 zucchini, diced

• 1 cup corn kernels (fresh or frozen)

• 1 can (15 oz) black beans, drained and rinsed

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1/2 teaspoon chili powder

• Salt and pepper to taste

• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)

• 3 cups enchilada sauce (store-bought or homemade)

Optional Toppings:

• Fresh cilantro

• Sliced avocado

• Sour cream or Greek yogurt

• Jalapeño slices

• Lime wedges

Instructions

1. Prepare the Filling

Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute.

Add the bell peppers and zucchini to the skillet. Cook for 5-7 minutes until the vegetables are tender but still crisp. Stir in the corn and black beans, followed by cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 2-3 minutes, ensuring the spices are evenly distributed.

2. Assemble the Enchiladas

Preheat your oven to 375°F (190°C).

Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish. Take a tortilla, place about 1/3 cup of the vegetable mixture in the center, sprinkle some shredded cheese, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

3. Add Sauce and Cheese

Pour the remaining enchilada sauce over the assembled enchiladas, ensuring they are fully covered. Sprinkle the remaining shredded cheese over the top.

4. Bake

Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.

5. Serve and Enjoy

Allow the enchiladas to cool slightly before serving. Garnish with your favorite toppings like fresh cilantro, avocado slices, sour cream, jalapeños, and a squeeze of lime.

Tips for Perfect Vegetarian Enchiladas

1. Tortilla Choice: Both corn and flour tortillas work, but corn tortillas offer a more authentic flavor. If using corn tortillas, warm them slightly to prevent cracking when rolling.

2. Customize the Filling: Feel free to swap or add vegetables like mushrooms, spinach, or sweet potatoes. The key is to use veggies that hold up well during baking.

3. Homemade Enchilada Sauce: For an extra flavor boost, consider making your own enchilada sauce with tomato paste, vegetable broth, and a blend of spices.

4. Cheese Options: Use your favorite cheese or go dairy-free with vegan cheese alternatives.

5. Make Ahead: Assemble the enchiladas ahead of time and refrigerate them until ready to bake.

FAQs

Q: Can I make vegetarian enchiladas vegan?
A: Absolutely! Simply use vegan cheese or omit it altogether and ensure your tortillas and enchilada sauce are vegan-friendly.

Q: Can I freeze vegetarian enchiladas?
A: Yes, these enchiladas freeze well. Assemble them without baking, wrap tightly, and freeze for up to 3 months. When ready to eat, bake from frozen at 375°F for about 45 minutes.

Q: What sides go well with vegetarian enchiladas?
A: Classic sides like Mexican rice, ferried beans, or a fresh green salad complement enchiladas perfectly.

Q: How do I prevent soggy enchiladas?
A: Avoid over-saturating the tortillas with sauce and bake uncovered for the last 10-15 minutes to help the cheese and edges crisp up.

Q: Can I use store-bought enchilada sauce?
A: Definitely! Store-bought sauce works great, but if you have time, homemade enchilada sauce adds a richer flavor.

With this recipe, you'll have a hearty, flavorful dish that even meat-lovers will crave. Enjoy your vegetarian enchiladas, and don’t forget to share them with friends and family!