Vegetarian Enchiladas

Ingredients

To adapt this dish to vegetarian cuisine, we replace the traditional meat filling with a medley of colorful vegetables and protein-rich beans. The result is a lighter, yet equally delicious version of the classic enchiladas. We alse have the original recipe for Enchiladas, so you can check it out.

• 8 tortillas 8 tortillas
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, diced 1 onion, diced
• 2 bell peppers, diced 2 bell peppers, diced
• 2 zucchinis, diced 2 zucchinis, diced
• 1 cup corn kernels 1 cup corn kernels
• 1 can (15 oz) black beans, drained and rinsed 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes 1 can (15 oz) diced tomatoes
• 1 tablespoon chili powder 1 tablespoon chili powder
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup shredded cheese (cheddar or Mexican blend) 1 cup shredded cheese (cheddar or Mexican blend)
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 48g, 8g
• Protein: 14g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.
3. 3.
   Add the bell peppers, zucchinis, and corn kernels to the skillet. Cook for 5 minutes, or until the vegetables are tender.
4. 4.
   Stir in the black beans, diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.
5. 5.
   Warm the tortillas in the oven for a few minutes to make them pliable.
6. 6.
   Spoon the vegetable filling onto each tortilla and roll them up tightly. Place the enchiladas seam-side down in a baking dish.
7. 7.
   Sprinkle the shredded cheese over the enchiladas.
8. 8.
   Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Tortillas — To prevent them from cracking when rolling, warm them in the oven or microwave for a few seconds until they become pliable.
• Bell peppers — For added flavor, you can roast the bell peppers before dicing them.
• Cilantro — If you're not a fan of cilantro, you can substitute it with fresh parsley for a similar herbaceous taste.

Tips & Tricks

• To add a smoky flavor, you can sprinkle some smoked paprika or chipotle powder into the vegetable filling.
• Customize the spice level by adjusting the amount of chili powder and adding hot sauce if desired.
• For a creamier enchilada, mix in some sour cream or Greek yogurt into the vegetable filling.
• Leftover enchiladas can be refrigerated and reheated for a quick and satisfying meal.
• Serve the enchiladas with a dollop of guacamole or salsa for an extra burst of flavor.

Serving advice

Serve the Vegetarian Enchiladas hot, garnished with fresh cilantro. Accompany them with a side of Mexican rice and a crisp green salad for a complete and satisfying meal.

Presentation advice

Arrange the enchiladas on a platter, placing them seam-side down to showcase their beautiful golden color. Drizzle some enchilada sauce over the top and sprinkle with additional shredded cheese and cilantro for an appetizing presentation.