Some people think vegetarian food can't be filling. Those people are wrong! These enchiladas are stuffed with a hearty combination of corn, beans, and zucchini and topped with two types of cheese.
Garnished with avocado, tomato, and cilantro, it's the definition of a healthy and hearty meal.
If you're feelin' fancy, serve them up with our favorite classic margaritas. Because you deserve it.
INGREDIENTS
- 1 tbsp. extra-virgin olive oil
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 2 c. frozen corn, rinsed and drained
- 3 small zucchinis, chopped
- Kosher salt
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 (15-oz.) black beans, drained and rinsed
- 1 (10-oz.) can enchilada sauce
- Juice of 1/2 lime
- 8 flour tortillas
- 2/3 c. shredded Monterey jack
- 1/3 c. shredded cheddar
For Topping
- 1 c. quartered grape tomatoes
- 1 avocado, sliced
- 1/4 c. finely chopped onion
- 1/4 c. fresh cilantro leaves
INSTRUCTIONS
- Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 6 minutes.
- Stir in garlic and cook until fragrant, 1 minute more. Add corn and zucchinis and season with salt, chili powder, and cumin. Cook, stirring occasionally, until corn is turning golden and zucchini is tender. Add black beans, a 1/4 cup of enchilada sauce, and lime juice. Cook 2 minutes more.
- Add a large scoop of vegetable mixture onto each tortilla and roll up. Place rolled up tortillas side by side in a 9"-x-13" baking dish and top with cheeses.
- Bake until cheese is melty, 15 to 18 minutes.
- Garnish with tomatoes, avocado, onion, and cilantro.
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