Veggie Enchiladas

🛒 Ingredients

• Corn Tortillas 80 g · 180 kcal
• Enchilada Sauce 120 g · 80 kcal
• Shredded Monterey Jack Cheese 40 g · 150 kcal
• Mixed Bell Peppers 75 g · 20 kcal
• Yellow Onion 35 g · 14 kcal
• Zucchini 50 g · 8 kcal
• Canned Black Beans 60 g · 80 kcal
• Frozen Corn Kernels 40 g · 35 kcal
• Olive Oil 7 g · 60 kcal
• Garlic (minced) 1 g · 2 kcal
• Ground Cumin 1 g · 2 kcal
• Chili Powder 2 g · 6 kcal

👨‍🍳 Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2. Heat olive oil in a large skillet over medium-high heat. Add chopped onion and bell peppers and cook until softened, about 5-7 minutes.
3. Add minced garlic, zucchini, black beans, corn, cumin, and chili powder to the skillet. Cook for another 3-5 minutes, stirring occasionally, then remove from heat.
4. Pour about 1/2 cup of enchilada sauce into the bottom of the prepared baking dish.
5. Warm the corn tortillas slightly to make them pliable. Dip each tortilla briefly into the enchilada sauce, then place a portion of the veggie filling and a sprinkle of cheese down the center.
6. Roll up each tortilla tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
7. Pour the remaining enchilada sauce evenly over the rolled enchiladas, ensuring they are well-covered. Sprinkle the remaining shredded cheese over the top.
8. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. Let stand for a few minutes before serving.