Savor the Flavor: Vegetable Enchiladas Recipe

Mexican cuisine is known for its bold flavors and comforting dishes, and enchiladas are no exception. Traditionally made with meat, this vegetarian version is filled with a colorful mix of vegetables and smothered in a rich and flavorful enchilada sauce and cheese. Here’s how to make vegetable enchiladas at home:

Ingredients:

• 2 cups mixed vegetables (bell peppers, zucchini, corn, etc.), chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups enchilada sauce
• 8 corn tortillas
• 1 cup shredded cheese (cheddar or Mexican blend)
• 2 tablespoons oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish
• Sour cream, for serving

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the oil over medium heat. Add the onions and garlic and cook until they are soft and translucent, about 5 minutes.
3. Add the mixed vegetables, cumin, chili powder, salt, and pepper. Cook until the vegetables are tender, about 7-10 minutes.
4. Warm the tortillas according to the package instructions. This will make them easier to roll.
5. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
6. Spoon the vegetable mixture onto a tortilla, then sprinkle with a little cheese. Roll up the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas and vegetable mixture.
7. Pour the remaining enchilada sauce over the filled tortillas and sprinkle with the remaining cheese.
8. Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes before serving.
10. Garnish with chopped cilantro and serve with sour cream.

Notes:

• Feel free to customize the vegetables according to your preference and season. Other good options include spinach, mushrooms, and carrots.
• You can make your own enchilada sauce or use store-bought.

These vegetable enchiladas are a perfect dish for a comforting weeknight dinner or for entertaining guests. Serve them with a side of Mexican rice and refried beans for a complete meal. Enjoy!

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