Vegetarian Enchiladas – Because Even Beans Deserve a Fancy Blanket
Hey there, kitchen adventurer! Tired of salads side-eyeing your lack of effort? Let’s wrap things up—literally—with vegetarian enchiladas. They’re cheesy, saucy, and guaranteed to make your taste buds do a happy dance (no mariachi band required).
Ingredients (Serves 4-6):
- 1 tbsp oil (any kind that won’t judge your life choices)
- 1 onion, chopped (tears optional)
- 2 garlic cloves, minced (vampires hate this trick)
- 1 bell pepper, diced (color of your choice—rainbows cost extra)
- 1 zucchini, chopped (the underrated hero of veggies)
- 1 can black beans, drained (15 oz, because dry beans take too long to gossip)
- 1 tsp cumin
- 1 tsp chili powder
- 1 cup corn (fresh, frozen, or canned—no corn police here)
- 8 flour tortillas (or corn, if gluten’s your frenemy)
- 2 cups enchilada sauce (store-bought or homemade—we won’t peek)
- 2 cups shredded cheese (Mexican blend, cheddar, or “whatever’s in the fridge”)
- Toppings: avocado, cilantro, sour cream (optional, but highly recommended for maximum joy)
Instructions:
- Preheat your oven to 375°F (190°C). If your oven’s cold, give it a pep talk.
- Cook the veggies: Heat oil in a pan. Add onion, garlic, bell pepper, and zucchini. Sauté until soft (5-7 minutes). Stir in cumin and chili powder. Pretend you’re a spice wizard.
- Bean time: Add black beans and corn to the pan. Cook 2 more minutes. Taste. Nod approvingly.
- Assemble the enchiladas: Spread ½ cup enchilada sauce in a baking dish. Fill each tortilla with veggie-bean mix and a sprinkle of cheese. Roll tightly. Place seam-side down in the dish. Repeat until dish is full (or you run out of tortillas).
- Sauce it up: Pour remaining sauce over enchiladas. Top with cheese. Bake 20-25 minutes, until bubbly and golden. Resist opening the oven to stare.
- Serve: Garnish with avocado, cilantro, or sour cream. Warn your family/roommates/cat that “these might disappear fast.”
Pro Tips:
- Spice level: Add jalapeños to the filling or hot sauce to the… everything.
- Gluten-free? Use corn tortillas. Warm them first to avoid cracking (cold tortillas are drama queens).
- Leftovers? They reheat well. Hide them behind the broccoli for later.
Why You’ll Love These:
They’re customizable, filling, and proof that veggies can party. Plus, rolling enchiladas counts as arm day. Win-win.
Got questions? Drop them below! (Or just tell us how much cheese you added. We’re listening.) 🧀🌶️
