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.
Contents
Ingredients
- 1 tbsp.extra-virgin olive oil
- 1/2medium onion, chopped
- 2cloves garlic, minced
- 2 c.frozen corn, rinsed and drained
- 3small 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
- 8flour tortillas
- 2/3 c.shredded Monterey jack
- 1/3 c.shredded cheddar
For topping
- 1 c.quartered grape tomatoes
- 1avocado, sliced
- 1/4 c.finely chopped onion
- 1/4 c.fresh cilantro leaves
Directions
- Step 1
Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 6 minutes.
- Step 2Stir 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.
- Step 3Pour half the remaining enchilada sauce into a 9″-x-13″ baking dish, and spread into a thin layer. Add a large scoop of vegetable mixture into the center of each tortilla and roll up tightly. Place rolled up tortillas side by side in baking dish, then top with remaining enchilada sauce and cheeses.
- Step 4Bake until cheese is melty, 15 to 18 minutes.
- Step 5Garnish with tomatoes, avocado, onion, and cilantro.
