Veggie Enchiladas

Name: Veggie Enchiladas
Ingredients: 1 15 oz. can black beans, rinsed and drained; 1 small yellow onion, diced; 1/4 red bell pepper, diced; 1 cup frozen corn (I love Trader Joe's roasted corn); 1/2 small zucchini, diced; 1 1/2 cups shredded pepper jack cheese; 2 teaspoons ground cumin; 2 teaspoons chili powder; 1 teaspoon garlic powder; 1 teaspoon sea salt; 10-12 white corn tortillas; 2 jars/cans of your favorite enchilada sauce; chopped cilantro (optional)

13 ingredients

5 steps

Ingredients

1 15 oz. can black beans, rinsed and drained
1 small yellow onion, diced
1/4 red bell pepper, diced
1 cup frozen corn (I love Trader Joe's roasted corn)
1/2 small zucchini, diced
1 1/2 cups shredded pepper jack cheese
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon sea salt
10-12 white corn tortillas
2 jars/cans of your favorite enchilada sauce
chopped cilantro (optional)

Directions

1

Preheat oven to 375. In a large bowl, add black beans, onion, bell pepper, corn, zucchini and 1/2 cup of the shredded cheese. Add cumin, chili powder, garlic powder and salt and mix to combine.
2

Wrap corn tortillas in a damp paper towel and microwave for 1-2 minutes til softened. You want them to be pliable so they don't crack and break while rolling them up.
3

Pour a thin layer of enchilada sauce in the bottom of a large 9 x 12 inch baking dish. Scoop 2-3 generous spoonfuls of the enchilada filling into each tortilla, rolling tightly and placing in a line in the baking dish. Pack them in until you've filled the dish.
4

Top with remaining enchilada sauce and pepper jack cheese. Bake for 30-35 minutes until the cheese has melted and the sauce is bubbling. Let sit for five minutes before serving.
5

Sprinkle chopped cilantro onto enchiladas after plating, if desired.