Vegetarian Enchiladas

Name: Vegetarian Enchiladas
Prep time: 15 min
Total time: 50 min
Ingredients: 1 tbsp. extra-virgin olive oil; 1/2 medium onion, chopped; 2 cloves garlic, crushed; 300 g frozen corn, rinsed and drained; 3 small courgettes, chopped; Salt; 1 tsp. chilli powder; 1 tsp. cumin; 1 (400g) can black beans, drained and rinsed; 300 g enchilada cooking sauce; Juice of 1/2 lime; 8 flour tortillas; 70 g grated Monterey jack; 35 g grated cheddar; 200 g quartered grape tomatoes; 1 avocado, sliced; 40 g finely chopped onion; 5 g fresh coriander leaves

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Prep Time: 15 minutes

Total: 50 minutes

Servings: 4

Author : Lena Abraham

best enchiladas vegetarian enchiladas no meat enchiladas

Instructions

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Step 1

Preheat oven to 180°C (160ºC fan). In a large pan 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 courgette and season with salt, chilli powder, and cumin. Cook, stirring occasionally, until corn is turning golden and courgette is tender. Add black beans, some enchilada sauce, and lime juice. Cook 2 minutes more.

Step 3

Add a large scoop of vegetable mixture onto each tortilla and roll up. Place rolled up tortillas side by side in a 22 x 33 cm baking dish and top with cheeses.

Step 4

Bake until cheese is melty, 15 to 18 minutes.

Step 5

Garnish with tomatoes, avocado, onion, and coriander.

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