Vegetarian Enchiladas

Some people think vegetarian food can't be filling. Those people are wrong! These enchiladas are stuffed with a hearty combination of corn, beans, and zucchini and topped with two types of cheese.

Garnished with avocado, tomato, and cilantro, it's the definition of a healthy and hearty meal.

If you're feelin' fancy, serve them up with our favorite classic margaritas. Because you deserve it.

  • 1 tbsp. extra-virgin olive oil
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 c. frozen corn, rinsed and drained
  • 3 small zucchinis, chopped
  • Kosher salt
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 (15-oz.) black beans, drained and rinsed
  • 1 (10-oz.) can enchilada sauce
  • Juice of 1/2 lime
  • 8 flour tortillas
  • 2/3 c. shredded Monterey jack
  • 1/3 c. shredded cheddar

For Topping

  • 1 c. quartered grape tomatoes
  • 1 avocado, sliced
  • 1/4 c. finely chopped onion
  • 1/4 c. fresh cilantro leaves
  1. Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 6 minutes.
  2. Stir in garlic and cook until fragrant, 1 minute more. Add corn and zucchinis and season with salt, chili powder, and cumin. Cook, stirring occasionally, until corn is turning golden and zucchini is tender. Add black beans, a 1/4 cup of enchilada sauce, and lime juice. Cook 2 minutes more.
  3. Add a large scoop of vegetable mixture onto each tortilla and roll up. Place rolled up tortillas side by side in a 9"-x-13" baking dish and top with cheeses.
  4. Bake until cheese is melty, 15 to 18 minutes. 
  5. Garnish with tomatoes, avocado, onion, and cilantro.

Post a Comment