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- 8 small corn tortillas - 1 cup zucchini, diced - 1 cup bell peppers (mixed colors), diced - 1 cup spinach, chopped - 1 cup corn kernels (fresh or frozen) - 1 cup black beans, rinsed and drained - 1 small onion, finely chopped - 2 cloves garlic, minced These main ingredients create a colorful and tasty filling. I love how fresh veggies add crunch and nutrition. Zucchini and bell peppers bring sweetness, while spinach adds color. Corn kernels add a nice pop. Black beans pack protein, making this dish filling and healthy. - 1 teaspoon cumin - 1 teaspoon chili powder - 1 cup sour cream - 1 cup shredded cheese (cheddar or Monterey Jack) - 1 cup enchilada sauce (red or green) The sauces and seasonings are key to flavor. Cumin and chili powder give warmth and depth. The sour cream adds creaminess, while the cheese melts into gooey goodness. I like to use both red and green enchilada sauces for variety. - Olive oil, for sautéing - Salt and pepper, to taste - Fresh cilantro, for garnish Don’t forget the olive oil! It helps to sauté the veggies until tender. Salt and pepper boost all the flavors. Fresh cilantro adds a bright finish on top, making each bite even better. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - In a large skillet, heat one tablespoon of olive oil over medium heat. - Add the finely chopped onion and minced garlic. Sauté them until they turn translucent and fragrant. This takes about 3-4 minutes. - Next, add the diced zucchini and bell peppers. Cook for about 5 minutes. They should be slightly soft. - Stir in the chopped spinach and corn. Cook for an additional 2-3 minutes. The spinach should wilt nicely. - Now, mix in the rinsed black beans, cumin, chili powder, salt, and pepper. Stir well for one minute. Remove from heat. - Warm the corn tortillas in a microwave or on a hot skillet. This will make them easy to roll. - Spread a thin layer of enchilada sauce at the bottom of a baking dish. - Take a tortilla and place a generous scoop of the veggie mixture in the center. - Add a dollop of the sour cream mixture on top. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat this for all tortillas. - Once all tortillas are filled, pour the remaining enchilada sauce over the top and sprinkle the rest of the cheese. - Cover the dish with aluminum foil and bake for 20 minutes. - Remove the foil and bake for another 10 minutes. This helps the cheese get bubbly and golden. To make your veggie enchiladas pop, focus on sautéing. Use olive oil and medium heat. Cook onions and garlic until soft. This adds a sweet and rich flavor. Next, add your zucchini and bell peppers. Cook them until they are tender but still have a bite. This keeps the texture lively. For creaminess, I love using a mix of cheeses. Cheddar gives sharpness, while Monterey Jack adds smoothness. Combining them creates a heavenly blend that melts wonderfully. You can easily lighten up this dish. Swap regular sour cream for low-fat sour cream. It keeps the taste but cuts calories. You can also sneak in more veggies. Try adding diced carrots or mushrooms for extra nutrients. They blend well with the other flavors. If you want to make it heartier, use quinoa instead of black beans. This adds protein and fiber without losing flavor. When it's time to serve, think about sides. A fresh salad with lime dressing pairs perfectly. Guacamole adds creaminess and helps balance flavors. For garnish, sprinkle fresh cilantro on top. It adds a lovely color. You can also add lime wedges for a burst of freshness. These little touches make your dish not only tasty but beautiful too. Pro Tips Prep Your Ingredients: Before you start cooking, have all your vegetables chopped and ready to go. This will make the cooking process smoother and faster. Use Fresh Tortillas: For the best texture and flavor, opt for fresh corn tortillas. They’re softer and more pliable, making it easier to roll your enchiladas. Experiment with Spices: Feel free to adjust the spices according to your taste. Adding a pinch of smoked paprika or cayenne can give your enchiladas an extra kick! Let Them Rest: After baking, allow the enchiladas to sit for a few minutes before serving. This helps them set up and makes them easier to serve. {{image_2}} You can change the veggies in your enchiladas. Use seasonal vegetables for fresh flavors. For example, swap in summer squash or carrots. You can also add mushrooms for a hearty bite. Sweet potatoes offer a sweet twist and pair well with the spices. Homemade enchilada sauce is easy to make. Combine tomatoes, spices, and broth for a rich flavor. You can also try a green sauce made with tomatillos. If you're dairy-free, use cashew cream or coconut milk in place of sour cream. These options taste great and add creaminess. Corn tortillas are the classic choice. They soak up flavors well and add texture. Flour tortillas are softer and easier to roll. If you need gluten-free options, look for rice or corn tortillas. Either choice works well with the creamy filling. After enjoying your creamy veggie enchiladas, you may have some leftovers. To store them, let them cool down first. Place them in an airtight container. This keeps them fresh. You can store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. To freeze enchiladas, wrap them tightly in plastic wrap or aluminum foil. Then, place them in a freezer-safe bag. They can stay good for up to three months. When you’re ready to eat, thaw them in the fridge overnight. To reheat, place them in a preheated oven at 350°F (175°C). Bake for about 20 minutes. This keeps them warm and tasty. You can also microwave them, but the oven gives the best flavor. Yes, you can prepare these enchiladas a day in advance. Assemble the enchiladas, cover them, and keep them in the fridge. When you're ready to bake, just add the sauce and cheese, then pop them in the oven. This makes meal prep easy and quick! Some great toppings include: - Fresh cilantro - Sliced jalapeños - Avocado or guacamole - Sour cream - Lime wedges These toppings add color and flavor, making your dish even better. Absolutely! To make these enchiladas vegan, swap sour cream for a dairy-free alternative like cashew cream or coconut yogurt. Use vegan cheese or skip the cheese for a lighter dish. The flavors from the veggies and spices will still shine through. Enchiladas go well with: - Mexican rice - Black beans - A fresh green salad - Corn salsa These sides add balance and make your meal more filling. To add more heat, try these tips: - Add diced jalapeños or serrano peppers to the filling. - Mix in more chili powder or use a spicier enchilada sauce. - Top with hot sauce before serving. These changes give your dish an extra kick! Creamy veggie enchiladas are simple and fun to make. We covered key ingredients, step-by-step instructions, and even storage tips. I hope you feel inspired to try this dish with your favorite ingredients. Remember, you can mix and match flavors to make it your own. Enjoy your delicious meals and the joy of cooking!

Creamy Veggie Enchiladas

Delicious enchiladas filled with a creamy mixture of vegetables and beans, topped with cheese and enchilada sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 8 small corn tortillas
  • 1 cup zucchini, diced
  • 1 cup bell peppers (mixed colors), diced
  • 1 cup spinach, chopped
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup black beans, rinsed and drained
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup sour cream
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1 cup enchilada sauce (red or green)
  • 1 tablespoon olive oil, for sautéing
  • to taste salt and pepper
  • for garnish fresh cilantro

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become translucent and fragrant (about 3-4 minutes).
  • Add the diced zucchini and bell peppers to the skillet, cooking for another 5 minutes until slightly softened.
  • Stir in the chopped spinach and corn, cooking for an additional 2-3 minutes until the spinach wilts.
  • Add the black beans, cumin, chili powder, salt, and pepper to the vegetable mixture. Stir well to combine and cook for another minute. Remove from heat.
  • In a mixing bowl, combine the sour cream and half of the shredded cheese. Set aside.
  • Warm the corn tortillas slightly in a microwave or on a hot skillet to make them pliable.
  • Spread a thin layer of enchilada sauce at the bottom of a baking dish. Take a tortilla, place a generous amount of the veggie mixture in the center, and add a dollop of the sour cream mixture on top. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
  • Once all tortillas are filled and placed in the dish, pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
  • Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  • Remove from the oven and let sit for 5 minutes. Garnish with fresh cilantro before serving.

Notes

Serve with a side of guacamole or a refreshing salad, and garnish with extra cilantro and lime wedges on the side for an extra pop of color!
Keyword creamy, enchiladas, Mexican, vegetarian