16 Mexican Vegetarian Enchiladas Recipe Prepare To Be Amazed!

Ingredients:

For the enchilada filling:

• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 yellow onion, diced
• 1 cup corn kernels
• 1 can black beans, drained and rinsed
• 1 jalapeño, seeded and minced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt to taste

For the enchilada sauce:

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 2 tablespoons chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 cups vegetable broth
• Salt to taste

For assembling the enchiladas:

• 8 tortillas
• 1/2 cup shredded cheese (optional)
• Cilantro for garnish

Instructions:

1. Prepare the enchilada filling

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced bell peppers, onion, and jalapeño, and cook until softened, about 5 minutes. Add in the corn, black beans, garlic, chili powder, cumin, and salt to taste. Stir well and cook for an additional 5 minutes. Remove from heat and set aside.

2. Make the enchilada sauce

In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add in the flour and whisk until it forms a paste. Stir in the chili powder, cumin, garlic powder, onion powder, and salt to taste. Gradually pour in the vegetable broth, whisking constantly to prevent lumps. Bring the sauce to a simmer and cook until it thickens, about 5 minutes. Remove from heat and set aside.

3. Assemble the enchiladas

Preheat the oven to 375°F. Spread a thin layer of the enchilada sauce on the bottom of a 9x13 inch baking dish. Take a tortilla and spoon a generous amount of the filling onto one side. Roll the tortilla tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas and filling. Pour the remaining enchilada sauce over the enchiladas and top with shredded cheese if desired.

4. Bake and serve

Bake the enchiladas for 20 minutes, until the sauce is bubbly and the cheese is melted. Garnish with fresh cilantro and serve hot. These enchiladas are delicious on their own or served with a side of rice and beans for a complete meal.

With this recipe, you can enjoy the flavors of Mexican cuisine in a healthy and vegetarian-friendly way. These enchiladas are packed with protein and fiber from the black beans and vegetables, making them a nutritious and satisfying meal. So next time you're craving Mexican food, give this recipe a try and impress your family and friends with your homemade Mexican vegetarian enchiladas.