Delicious Vegetarian Enchiladas: A Simple Recipe for a Flavorful Meal
Are you looking for a satisfying and flavorful vegetarian meal that's also easy to make? Look no further! This veggie enchilada recipe is perfect for a weeknight dinner or a weekend gathering. It's packed with delicious vegetables, smothered in a rich and creamy sauce, and baked to golden perfection. This recipe is easily customizable to your taste preferences, making it a versatile dish you'll want to make again and again.
Ingredients You'll Need:
This recipe serves 4-6 people. Adjust quantities as needed for larger or smaller groups.
For the Enchiladas:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 cup chopped zucchini
- 1 cup chopped mushrooms
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- Salt and pepper to taste
- 12 corn tortillas
- 2 cups enchilada sauce (your favorite brand, red or green)
- 1 cup shredded cheddar cheese (or your favorite cheese blend)
Optional Toppings:
- Sour cream or Greek yogurt
- Chopped cilantro
- Avocado slices
- Sliced jalapeños (for extra heat)
Instructions: A Step-by-Step Guide
Get Started: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Prepare the Veggie Filling:
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic, bell peppers, zucchini, and mushrooms and cook until tender-crisp, about 5-7 minutes.
- Stir in the black beans, corn, chili powder, cumin, oregano, salt, and pepper. Cook for another 2-3 minutes, allowing the flavors to meld.
Assemble the Enchiladas:
- Warm the corn tortillas slightly to make them more pliable. You can do this by microwaving them for 15-20 seconds, or wrapping them in a damp paper towel and microwaving for 30 seconds.
- Fill each tortilla with about 1/3 cup of the vegetable mixture.
- Roll up the tortillas tightly and place them seam-down in the prepared baking dish.
Bake to Perfection:
- Pour the enchilada sauce evenly over the enchiladas.
- Sprinkle with shredded cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Serve and Enjoy:
Let the enchiladas rest for a few minutes before serving. Top with your favorite toppings, such as sour cream, cilantro, avocado, or jalapeños, and enjoy!
Tips and Variations for Your Veggie Enchiladas:
- Spice it up: Add a pinch of cayenne pepper or some diced jalapeños to the vegetable filling for extra heat.
- Add some protein: Include cooked quinoa, lentils, or crumbled tofu to make these enchiladas even more hearty.
- Use different vegetables: Feel free to substitute your favorite vegetables for those listed in the recipe. Sweet potatoes, spinach, or butternut squash would all be delicious additions.
- Make it ahead: You can assemble the enchiladas ahead of time and bake them just before serving.
This veggie enchilada recipe is a fantastic way to enjoy a healthy and delicious vegetarian meal. Its adaptability ensures it fits perfectly within any dietary preferences. The simple instructions and flavorful result make it a surefire hit for both novice and experienced cooks. Enjoy!
