How To Make Vegetarian Enchiladas
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 8 corn tortillas
- 1 cup of black beans, drained and rinsed
- 1 cup of corn kernels
- 1 bell pepper, diced
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 tsp cumin powder
- 1 tsp chili powder
- 1 cup of enchilada sauce
- 1 cup of shredded cheese (cheddar or Mexican blend)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
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Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
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In a large skillet, heat some oil over medium heat. Add the onion, bell pepper, and garlic. Cook until the vegetables are tender.
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Add the black beans, corn, cumin powder, chili powder, salt, and pepper. Stir and cook for another 2-3 minutes.
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Warm the tortillas in the microwave or on a skillet to make them pliable.
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Spoon about 1/4 cup of the vegetable mixture onto each tortilla and roll them up tightly. Place them seam side down in the prepared baking dish.
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Pour the enchilada sauce evenly over the rolled tortillas.
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Sprinkle the shredded cheese on top.
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Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
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Garnish with fresh cilantro before serving.
Nutrition
- Calories : 320kcal
- Total Fat : 8g
- Saturated Fat : 4g
- Cholesterol : 20mg
- Sodium : 650mg
- Total Carbohydrates : 53g
- Dietary Fiber : 8g
- Sugar : 5g
- Protein : 12g
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