Vegetarian Enchiladas

Ingredients

• ·2 tbsp olive oil
• ·1 small onion, diced
• ·1 red bell pepper, diced
• ·1 zucchini, diced
• ·1 cup corn kernels (fresh or frozen)
• ·3 cloves garlic, minced
• ·1 can black beans, drained and rinsed (15 oz)
• ·1 tsp ground cumin
• ·1 tsp chili powder
• ·1 tsp smoked paprika
• ·½ tsp salt
• ·½ tsp black pepper
• ·10 corn tortillas
• ·2 ½ cups red enchilada sauce
• ·2 cups shredded Monterey Jack or Mexican blend cheese
• ·¼ cup fresh cilantro, chopped
• ·1 avocado, sliced, for serving
• ·Sour cream, for serving

Instructions

1. 1

   Preheat the oven to 375°F.

2. 2

   Heat the olive oil in a large pan over medium heat. Add the onion, bell pepper, and zucchini. Cook for 6–7 minutes, until softened.

3. 3

   Add the corn, garlic, cumin, chili powder, paprika, salt, and pepper. Cook for 2 more minutes.

4. 4

   Stir in the black beans and ½ cup of enchilada sauce. Cook for 2 minutes, then remove from heat.

5. 5

   Spread ½ cup of enchilada sauce across the bottom of a 9x13 baking dish.

6. 6

   Warm the tortillas briefly (in the microwave or on a dry skillet) so they don't crack. Scoop about ⅓ cup of filling onto each tortilla, roll it up, and place seam-side down in the dish.

7. 7

   Pour the remaining enchilada sauce evenly over the top and sprinkle with cheese.

8. 8

   Bake for 20–25 minutes, until the cheese is melted and bubbly.

9. 9

   Top with cilantro and serve with sliced avocado and sour cream.