Easy Vegetable Enchiladas

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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SERVES 6

INGREDIENTS

10 corn tortillas

1 large or 2 medium zucchini, chopped

1/2 onion, chopped

1 red pepper, chopped

2 cloves garlic, minced

1/2 jalapeno, chopped

1 c. frozen corn

1 can black beans, drained and rinsed

1 tsp. each of cumin and corriander

1 tablespoon chili power

Pinch Cayenne

1 c. your favorite enchilada sauce (I like El Pato brand)

1 c. shredded colby jack cheese

Avocado, sour cream, cilantro and extra jalapeno for garnish

INSTRUCTIONS

Preheat Oven to 375 degrees.

Heat a small amount of avocado oil in a cast iron skillet. Toss in the zucchini, onion, pepper, and jalapeno. Saute until the zucchini softens and the onions are translucent. When this is almost done add in the garlic, black beans, frozen corn, chili powder, cumin and coriander. You’re only warming these items through so don’t add them at the beginning or things will become mushy.

Once all of the vegetable mixture is warmed through. Microwave your corn tortillas between two moist paper towels for about one minute. Corn tortillas do want to break, but don’t panic. Just don’t over fill them and remember , you are covering this with cheese and sauce so any imperfections will be covered up.

Roll up some of the vegetable mixture into each tortilla and lay them seem side down in a large casserole dish. Pour over the enchilada sauce, add the cheese, and bake for 25-30 minutes until golden and bubbly.

NOTES

Adding suggested garnishments will change nutrition information.

From freshkitchen.com