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Vegetarian Enchiladas

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Ingredients

Warning0 allergens identified

Vegetarian Enchiladas

2 tablespoons olive oil

1 bell pepperdiced

½ yellow oniondiced

1 jalapeñode-seeded and diced

3 cloves garlicminced

½ tsp cumin

¼ tsp chili powder

½ tsp dried oregano

¼ tsp ground black pepper

½ tsp salt

¾ cup cornfresh or canned

8–12 corn tortillasdepending on size and how much you stuff them

16 ounces refried beans or black beansI prefer refried black beans

1 ½ cups cheesedivided

10 ounces enchilada sauce

For topping1/2 an avocado diced, chopped cilantro, sour cream, etc.

Instructions

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Instructions

Pre-heat the oven to 350 degrees F. Grease a casserole dish and spread 1/2 cup of your enchilada sauce on the bottom of the dish.

In a skillet oven medium heat, heat the oil. Add in the bell pepper, onion, jalapeño, and garlic. Sauté for 10 minutes.

Mix in the corn, cumin, oregano, chili powder, salt and pepper and cook for an additional minute. Take off of the heat.

Add to the center of each tortilla: 2 tablespoons of beans, 2 heaping tablespoons of the veggie mixture, and a small handful of the cheese. Roll up the tortilla and place it, seam side down, neatly into the casserole dish. Repeat this until all of the ingredients have been used.

Spread the remaining enchilada sauce evenly over the tortillas and spread the remaining cheese over top of the enchiladas.

Bake for 30 minutes. Let cool slightly and top with avocado and other toppings and ENJOY!

Notes

Storing leftovers: Any leftover enchiladas can be transferred to an airtight container and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

To freeze: Make the vegetarian enchiladas complete with the sauce and place in 9×13-inch disposable aluminum tin or other freezer-safe pan. Cover tightly with plastic wrap and then again with aluminum foil. Freeze for up to 2-3 months. Let thaw overnight in the fridge before baking.

Nutrition

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Tips & Tricks (5)

Toast Your Spices First 🔥
Lightly toast the dried oregano, cumin, and chili powder in a dry pan for 30 seconds before adding to your sauce to intensify their flavors and create a more complex, authentic taste.
Warm Tortillas Before Filling 🌮
Warm corn tortillas directly over a gas flame or in a dry skillet for 10-15 seconds before filling to make them pliable and prevent cracking during rolling.
Char Your Peppers and Onions 🫑
Sauté bell peppers and onions over high heat until they develop golden char marks; this caramelization adds depth and sweetness that elevates the entire dish.
Create a Cheese Dam 🧀
Reserve a handful of cheese and sprinkle it on the bottom of your baking dish before adding enchiladas to prevent them from sticking and create a golden, crispy base layer.
Let Sauce Reduce Before Baking 🥘
Simmer your enchilada sauce for 5-7 minutes to reduce and concentrate flavors before pouring over tortillas, resulting in a richer sauce that won't make the enchiladas soggy.