Quick and Easy Veggie Enchiladas

These quick and easy veggie enchiladas are a delicious and healthy option for a weeknight dinner. Packed with vegetables and topped with a flavorful sauce and melted cheese, they satisfy both vegetarians and meat-lovers alike. The best part is that they can be ready in under 30 minutes!

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 bell peppers, diced
• 2 zucchinis, diced
• 2 cloves garlic, minced
• 1 can black beans, drained and rinsed
• 1 can corn kernels, drained
• 1 cup enchilada sauce
• 8 small flour tortillas
• 1 cup shredded cheese (cheddar or Mexican blend)
• Optional toppings: diced tomatoes, sliced avocado, chopped cilantro

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 cook until translucent, about 5 minutes.
3. Add the bell peppers, zucchinis, and minced garlic to the skillet. Cook for another 5 minutes, or until the vegetables are tender-crisp.
4. Stir in the black beans, corn kernels, and enchilada sauce. Cook for an additional 2 minutes, until heated through.
5. On a clean surface, lay out the flour tortillas. Spoon the vegetable mixture onto each tortilla and sprinkle with shredded cheese.
6. Roll up the tortillas, tucking in the sides, and place them seam-side down in a baking dish.
7. Pour any remaining enchilada sauce over the rolled tortillas, and sprinkle with additional shredded cheese.
8. Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
9. Serve the enchiladas hot, topped with diced tomatoes, sliced avocado, and chopped cilantro, if desired.

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