Vegetarian Enchiladas

Craving something spicy and satisfying for dinner tonight? Look no further than these delicious Vegetarian Enchiladas. Packed with flavor and wholesome ingredients, this easy recipe will become a favorite in your household.

Ingredients:

• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 red bell pepper, chopped
• 1 small red onion, diced
• 1 cup diced tomatoes
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 8 small corn tortillas
• 1 cup enchilada sauce
• 1 cup shredded cheddar cheese
• Fresh cilantro, for garnish

Instructions:

• Preheat the oven to 375°F.
• In a large skillet, sauté the bell pepper and onion until softened.
• Add the black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, and onion powder to the skillet. Cook for 5 minutes.
• Spread a spoonful of enchilada sauce on each corn tortilla.
• Place a scoop of the vegetable mixture onto each tortilla and roll them up.
• Place the enchiladas in a baking dish and pour the remaining enchilada sauce over the top.
• Sprinkle the shredded cheese on top.
• Bake for 20 minutes, or until the cheese is melted and bubbly.
• Garnish with fresh cilantro before serving.

Nutrition Information:

• Servings: 4
• Calories: 350 per serving
• Total Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 600mg
• Total Carbohydrates: 50g
• Dietary Fiber: 10g
• Sugars: 10g
• Protein: 15g

Popular questions:

• Q: Can I use flour tortillas instead of corn tortillas?

A: Yes, you can use flour tortillas if you prefer.

• Q: Can I add different vegetables to the filling?

A: Absolutely! Feel free to customize the filling with your favorite vegetables.

• Q: Is the enchilada sauce store-bought or homemade?

A: You can use either store-bought or homemade enchilada sauce for this recipe.

• Q: Can I make these enchiladas ahead of time?

A: Yes, you can assemble the enchiladas ahead of time and bake them when ready to serve.

• Q: Can I make this recipe vegan by omitting the cheese?

A: Yes, you can make these enchiladas vegan by skipping the cheese or using a dairy-free alternative.

• Q: How do I store leftover enchiladas?

A: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.

• Q: Can I freeze these enchiladas?

A: Yes, you can freeze unbaked enchiladas for up to 3 months. Bake from frozen, adding extra cooking time.

• Q: Can I add protein like tofu or tempeh to the filling?

A: Absolutely! Adding tofu or tempeh can provide an extra protein boost to the enchiladas.

• Q: Can I use a different type of cheese?

A: Feel free to experiment with different types of cheese to suit your taste preferences.

• Q: Can I make a spicier version of these enchiladas?

A: Adjust the amount of chili powder or add additional spices like cayenne pepper for a spicier kick.

Helpful tips:

• Add a squeeze of fresh lime juice over the enchiladas before serving for a burst of flavor.
• Top the enchiladas with sliced avocado or a dollop of Greek yogurt for a creamy addition.
• Experiment with different types of beans such as pinto or kidney beans for variety.
• For a gluten-free version, ensure the enchilada sauce and corn tortillas are gluten-free certified.
• Serve the enchiladas with a side of Mexican rice and a mixed green salad for a complete meal.
• Drizzle a little extra enchilada sauce over the top of the baked enchiladas for added sauciness.
• Roast the bell pepper and onion before adding them to the filling for a deeper flavor profile.
• To make the enchiladas more filling, you can add cooked quinoa or rice to the vegetable mixture.
• Sprinkle chopped green onions or jalapenos on top for an extra punch of heat and freshness.
• For a lighter version, you can use low-fat cheese or reduce the amount of cheese in the recipe.

Expert Secrets:

• Precooking the vegetable filling ensures that the flavors meld together beautifully in the final dish.
• Let the assembled enchiladas rest for a few minutes before baking to allow the flavors to intensify.
• For a smoky flavor, add a dash of smoked paprika to the vegetable mixture.
• For a healthier version, you can use whole wheat tortillas instead of corn tortillas.
• Try adding a spoonful of chipotle peppers in adobo sauce to the filling for a spicy and smoky kick.
• To make these enchiladas more indulgent, top them with a drizzle of sour cream or crema Mexicana before serving.
• For a crunchy texture, sprinkle crushed tortilla chips over the top of the enchiladas before baking.
• Enhance the flavor of the enchilada sauce by adding a splash of vegetable broth or a touch of honey.
• To make these enchiladas kid-friendly, you can reduce the amount of chili powder or use a mild enchilada sauce.
• Experiment with different cheese blends such as Monterey Jack, pepper jack, or a Mexican cheese blend for added variety.