Vegetarian enchiladas are a flavorful and satisfying dish that can easily become a favorite in your household. Packed with colorful vegetables, beans, and topped with a rich enchilada sauce, these enchiladas are perfect for a cozy dinner or a gathering with friends. Here’s a step-by-step guide to making delicious vegetarian enchiladas.

Ingredients

For the Filling:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 medium zucchini, diced
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 (15-ounce) can black beans, rinsed and drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• ¼ cup fresh cilantro, chopped (optional)

For the Enchiladas:

• 8 corn or flour tortillas (8-inch size)
• 2 cups red enchilada sauce (store-bought or homemade)
• 1 cup shredded cheese (cheddar, Monterey Jack, or vegan cheese)

Instructions

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Prepare the Filling:
   • In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until softened.
   • Stir in the minced garlic and cook for another minute until fragrant.
   • Add the diced bell pepper and zucchini to the skillet. Sauté for about 5–7 minutes until the vegetables are tender.
   • Stir in the corn, black beans, cumin, chili powder, salt, and pepper. Cook for an additional 2–3 minutes until everything is heated through. If using cilantro, stir it in just before removing from heat.
3. Assemble the Enchiladas:
   • Spread a thin layer of enchilada sauce on the bottom of a greased 9×13-inch baking dish.
   • Warm the tortillas slightly in a microwave or on a skillet to make them pliable.
   • Spoon about ½ cup of the vegetable filling onto each tortilla, sprinkle with some cheese (if using), then roll them up tightly and place seam-side down in the baking dish.
4. Top with Sauce and Cheese:
   • Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well covered. Sprinkle any remaining cheese on top.
5. Bake:
   • Cover the baking dish with aluminum foil and bake in the preheated oven for about 20 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden.
6. Serve:
   • Let cool slightly before serving. Garnish with extra cilantro, avocado slices, or sour cream if desired.

Tips for Customization

• Vegetable Variations: Feel free to use any combination of vegetables you like! Other great options include spinach, mushrooms, sweet potatoes, or roasted cauliflower.
• Spice Level: Adjust the amount of chili powder based on your heat preference or add jalapeños for an extra kick.
• Make Ahead: You can prepare these enchiladas ahead of time and store them in the refrigerator before baking. Just add a few extra minutes to the baking time if they are cold from the fridge.

These vegetarian enchiladas are not only easy to make but also packed with flavor and nutrition. They make a perfect weeknight meal or can be served at gatherings for friends and family. Enjoy this delicious dish that brings together wholesome ingredients in a comforting way!