Vegetarian Enchiladas Recipe
Corn tortillas stuffed with cheese and vegetables, topped with green sauce.
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Ingredients
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Filling
Method
Preparation
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent. Add zucchini and bell pepper, and continue to cook until tender. Stir in black beans and cook for another 2 minutes. Remove from heat.
Assemble the Enchiladas
Preheat the oven to 375°F (190°C). Take a corn tortilla, place a few tablespoons of the vegetable mixture and a sprinkle of cheese in the center. Roll the tortilla tightly and place seam side down in a greased baking dish. Repeat with remaining tortillas.
Serve
Remove from the oven and let cool for a few minutes before serving. Enjoy your vegetarian enchiladas with toppings of your choice like sour cream, avocado, or cilantro.