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Vegetable Enchiladas
Created by: Howcan Team
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup corn kernels
- 1 cup black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup enchilada sauce
- 8 small flour tortillas
- 1 cup shredded cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat the oven to 375 degrees F. Grease a 9x13 inch baking dish.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 3 minutes.
- Add the minced garlic, diced bell pepper, and diced zucchini to the skillet. Cook for 5 minutes, until the vegetables are tender.
- Stir in the corn kernels, black beans, cumin, chili powder, salt, and black pepper. Cook for an additional 2 minutes, then remove from heat.
- Pour 1/4 cup of enchilada sauce into the bottom of the prepared baking dish.
- Spoon the vegetable mixture evenly onto each flour tortilla, then roll them up and place them seam side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle the shredded cheese on top.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes, until the cheese is melted and bubbly.
- Garnish with chopped cilantro before serving. Enjoy!
Vegetable enchiladas have a rich history rooted in Mexican cuisine, with a modern twist that caters to vegetarian and vegan preferences. This dish originated in the central and southern regions of Mexico, where chefs combined traditional corn tortillas with a variety of fresh, locally sourced vegetables. The vibrant flavors and colors of the vegetables, such as bell peppers, zucchini, and onions, are complemented by a savory enchilada sauce and melted cheese. Today, renowned restaurants across Mexico and the United States offer their unique takes on vegetable enchiladas, with some using alternative ingredients like tofu or mushrooms for added depth of flavor. For the best version of this dish, look for a restaurant that prioritizes using fresh, seasonal vegetables and a homemade enchilada sauce. The key to a successful vegetable enchilada lies in the balance of flavors and textures, so ensuring that the vegetables are cooked to perfection and the tortillas are soft yet sturdy is crucial. Whether it's a classic recipe or a creative variation, vegetable enchiladas continue to be a beloved and versatile dish for those seeking a meatless alternative in Mexican cuisine.
50 min
4
320 calories
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