Farmers Market Veggie Enchiladas Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F and grease a baking dish.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the bell peppers, zucchini, corn, and black beans. Sauté until the vegetables are tender.
• STEP 3.In a separate saucepan, combine tomato sauce, chili powder, cumin, garlic powder, and salt. Simmer for 5 minutes.
• STEP 4.Spread a thin layer of the enchilada sauce on the bottom of the baking dish. Fill each tortilla with the sautéed vegetables and roll tightly. Place the filled tortillas in the baking dish.
• STEP 5.Pour the remaining enchilada sauce over the tortillas and sprinkle with shredded cheese. Bake for 20-25 minutes, until the cheese is melted and bubbly.
• STEP 6.Serve the enchiladas with a dollop of sour cream and fresh cilantro.

Cooking Tips

• You can customize the filling by adding other vegetables like mushrooms or spinach.
• If you prefer a spicier 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 2 days. Reheat in the oven 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 for 15-20 minutes, or until heated through.
• Serve the enchiladas with a side of Mexican rice and a fresh salad for a complete meal.