Farmers Market Enchiladas Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until fragrant.
• STEP 3.Add bell peppers, zucchini, corn, and black beans to the skillet. Cook until vegetables are tender.
• STEP 4.In a separate saucepan, heat tomato sauce, chili powder, cumin, and salt. Simmer for 5 minutes.
• STEP 5.Spread a thin layer of the enchilada sauce on the bottom of a baking dish.
• STEP 6.Place a tortilla on a flat surface and spoon some of the vegetable mixture onto the center. Roll up the tortilla and place it seam-side down in the baking dish.
• STEP 7.Repeat with the remaining tortillas and vegetable mixture.
• STEP 8.Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle with shredded cheese.
• STEP 9.Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• STEP 10.Remove from the oven and let cool for a few minutes before serving.
• STEP 11.Garnish with sour cream and fresh cilantro, if desired.
• STEP 12.Serve hot and enjoy!

Cooking Tips

• You can customize the filling by adding other vegetables like mushrooms or spinach.
• If you prefer a spicier enchilada sauce, add some chopped jalapenos or a pinch of cayenne pepper.
• These enchiladas can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Storage and Serving

• Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the enchiladas in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
• Serve the enchiladas with a side of Mexican rice, guacamole, and salsa for a complete meal.