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mexicanmedium
Vegetarian Enchiladas
These cheesy vegetarian enchiladas are filled with colorful veggies and smothered in a homemade enchilada sauce, making them a favorite for both meat-lovers and vegetarians.
Ready in 60 minutes · serves 4 · 450 calories per serving · mexican cuisine.
60
min total
4
servings
450
cal / serving
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
- 8 piecestortillas
- 1 canblack beans
- 1 cupbell peppers
- 1 pieceonion
- 2 cupsenchilada sauce
- 1 cupcheese
- 1 tbspolive oil
- 1 tspcumin
- to tastesalt
Instructions
- 01
Preheat the oven to 350°F (175°C).
- 02
In a skillet, heat olive oil and sauté onion and bell peppers until soft.
- 03
Mix in black beans, cumin, and salt.
- 04
Fill tortillas with the vegetable mixture, roll them up, and place them in a baking dish.
- 05
Pour enchilada sauce over the rolled tortillas and sprinkle with cheese.
- 06
Bake for 20-30 minutes until cheese is bubbly.
