Delicious and Creamy Veggie Enchiladas Recipe

Creamy Veggie Enchiladas are a mouthwatering and satisfying dish filled with a creamy and flavorful vegetable filling wrapped in soft tortillas. This recipe is perfect for vegetarians or anyone looking to incorporate more vegetables into their diet. The creamy sauce combined with the seasoned vegetables creates a delightful flavor combination that will leave you wanting more. This dish can be served as a main course or a side dish, and it is also a great option for gatherings and potlucks. With its vibrant colors and delicious taste, these enchiladas are sure to impress everyone at the table.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 zucchini, diced
• 1 cup corn kernels
• 1 can black beans, rinsed and drained
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 8 flour tortillas
• 1 cup enchilada sauce
• 1/4 cup chopped fresh cilantro, for garnish

Directions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and cook until the onion becomes translucent.
3. Add the diced bell peppers, zucchini, corn kernels, and black beans to the skillet. Cook for 5-7 minutes, until the vegetables are slightly tender.
4. In a small bowl, mix together the chili powder, cumin, paprika, salt, and black pepper. Sprinkle this seasoning mixture over the vegetables in the skillet and stir well to coat.
5. Remove the skillet from heat and stir in the sour cream until well combined. Set aside.
6. Warm the flour tortillas in the microwave for a few seconds, until pliable.
7. Spoon a generous amount of the vegetable mixture onto each tortilla, and roll them up tightly. Place the rolled tortillas in a baking dish, seam side down.
8. Pour the enchilada sauce over the rolled tortillas, making sure to cover them evenly.
9. Sprinkle the shredded cheddar cheese over the top of the enchiladas.
10. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
11. Remove the foil and bake for an additional 5 minutes, until the cheese is melted and bubbly.
12. Garnish the enchiladas with chopped fresh cilantro before serving.
13. Serve hot and enjoy!

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