Cheesy Veggie Enchiladas

These Veggie Enchiladas are packed with flavorful roasted vegetables, black beans, and gooey melted cheese, all wrapped in soft tortillas and smothered in a rich enchilada sauce. Whether you’re serving them for a cozy weeknight meal or a fun dinner party, these enchiladas are hearty, satisfying, and completely meat-free!

Ingredients:

For the Filling:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 small zucchini, diced
• 1 cup mushrooms, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Enchiladas:

• 8 small flour or corn tortillas
• 1 can (15 oz) enchilada sauce (red or green)
• 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• ½ cup fresh cilantro, chopped (for garnish)
• 1 avocado, sliced (for serving)
• Sour cream or Greek yogurt (for serving)

Instructions:

1. Preheat the Oven:

• Preheat your oven to 375°F (190°C).

2. Cook the Veggies:

• Heat olive oil in a large skillet over medium heat.
• Sauté the onion and garlic until softened, about 2 minutes.
• Add bell pepper, zucchini, mushrooms, and corn, cooking for another 5 minutes until slightly tender.
• Stir in black beans, chili powder, cumin, smoked paprika, salt, and black pepper.
• Cook for 2 more minutes, then remove from heat.

3. Assemble the Enchiladas:

• Spread ½ cup of enchilada sauce on the bottom of a greased baking dish.
• Fill each tortilla with the veggie mixture and a sprinkle of cheese, then roll them up and place them seam-side down in the dish.

4. Add Sauce & Cheese:

• Pour the remaining enchilada sauce over the top of the rolled tortillas.
• Sprinkle with the remaining shredded cheese.

5. Bake Until Bubbly:

• Cover with foil and bake for 20 minutes.
• Remove the foil and bake for another 5-10 minutes, until the cheese is melted and bubbly.

6. Garnish & Serve:

• Let the enchiladas rest for 5 minutes before serving.
• Garnish with fresh cilantro, avocado slices, and sour cream.

Serving Suggestions:

✔ Make It Spicier: Add diced jalapeños or drizzle with hot sauce.
✔ Protein Boost: Add tofu, lentils, or quinoa to the filling.
✔ Side Pairings: Serve with rice, guacamole, or a crisp green salad.

These Cheesy Veggie Enchiladas are hearty, satisfying, and full of bold, zesty flavors—a perfect meatless meal that even carnivores will love! 🌮🧀🔥