Veggie Enchiladas

⏱ 50 min · 🍽 4 Servings · 🧂 14 Ingredients

Ingredients

  • 8 piece wheat tortillas
  • 2 piece red bell peppers
  • 1 piece zucchini
  • 1 can sweet corn
  • 1 can black beans
  • 1 piece onion
  • 2 cloves garlic
  • 500 g sieved tomatoes
  • 200 g grated gouda
  • 5 g ground cumin
  • 5 g sweet paprika
  • 1 bunch fresh cilantro
  • 20 ml olive oil
  • 1 pinch salt

Instructions

  1. Dice the onion and garlic and cut the bell peppers and zucchini into small pieces. Drain the beans and corn.
  2. Heat the olive oil in a pan, soften the onion and garlic, then add the peppers and zucchini and fry for a few minutes. Stir in the corn, beans, cumin and paprika and season with salt.
  3. Spread the vegetable filling over the tortillas, roll them up and place them seam-side down in a baking dish.
  4. Pour over the sieved tomatoes, scatter with gouda and bake in a preheated oven at 200 degrees for about twenty minutes until golden. Serve scattered with fresh cilantro.
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Veggie Enchiladas
📖 Culinse
casserolevegetarianmexicanmeal-prep

Veggie Enchiladas

Soft tortillas filled with bell pepper, zucchini, corn and black beans, baked under a spiced tomato sauce and melted cheese. Fresh cilantro adds the Mexican touch..

⏱

Cook time

50 min

🍽

Servings

4

🧂

Ingredients

14

View Original ↗

Nutrition

per serving

557 kcal

Calories

24 g

Protein

21 g

Fat

68 g

Carbs

Ingredients

For 4 servings

  • 🛒
  • 🛒

Instructions

  1. 1

    Dice the onion and garlic and cut the bell peppers and zucchini into small pieces. Drain the beans and corn.

  2. 2

    Heat the olive oil in a pan, soften the onion and garlic, then add the peppers and zucchini and fry for a few minutes. Stir in the corn, beans, cumin and paprika and season with salt.

  3. 3

    Spread the vegetable filling over the tortillas, roll them up and place them seam-side down in a baking dish.

  4. 4

    Pour over the sieved tomatoes, scatter with gouda and bake in a preheated oven at 200 degrees for about twenty minutes until golden. Serve scattered with fresh cilantro.

Veggie Enchiladas Recipe | Culinse