So here we are back again, to give you right vibes of Tuesday. To add on into our continuity of easy vegetarian recipes let's taste what's in the menu for this time!
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 are feeling fancy, serve them up with classic margaritas. Coz you deserve it!
YIELDS: 4 servings
PREP TIME: 15 minutes
TOTAL TIME: 50 minutes
CAL/SERV: 992
INGREDIENTS
- 1 tbsp. extra – virgin olive oil
- ½ medium onion, chopped
- 2 garlic cloves (minced)
- 2 c. frozen corn, rinsed and drained
- 3 small zucchinis, chopped
- Kosher salt
- 1 tsp. chilli powder
- 1 tsp. cumin
- 1 (15-oz.) black beans, drained and rinsed
- 1 (10-oz.) can enchilada sauce
- Juice of ½ 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)
- ¼ c. finely chopped onion
- ¼ c. fresh cilantro leaves
DIRECTIONS FOR RECIPE
Step-1: Pre-heat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 6 minutes.
Step-2: Stir in garlic and cook until fragrant, 1 minute more. Add corn and zucchinis and season with salt, chilli powder and cumin. Cook, stirring occasionally, until corn is turning golden and zucchini is tender. Add black beans, a ¼ cup of enchilada sauce, and lime juice. Cook for 2 minutes more.
Step-3: Pour half the remaining enchilada sauce into a 9”-x-13” baking dish, and spread into a thin layer. Add a large scoop of vegetable mixture into the center of each tortilla and roll up tightly. Place rolled up tortillas side by side in baking dish, then top with remaining enchilada sauce and cheese.
Step-4: Bake until cheese is melty for atleast 15 to 18 minutes.
Step-5: Garnish with tomatoes, avocado, onion and cilantro.