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Ingredients:
For the Filling
1 tbsp olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 bell pepper (any color), chopped
1 zucchini, diced
1 cup corn kernels (fresh or frozen)
1½ cups cooked black beans (or 1 can, drained and rinsed)
1 tsp ground cumin
1 tsp chili powder
Salt & pepper to taste
Juice of ½ lime
2 tbsp chopped cilantro (optional)
For the Sauce:
1 tbsp olive oil
2 tbsp all-purpose flour
2 tbsp chili powder
½ tsp garlic powder
½ tsp onion powder
¼ tsp cumin
¼ tsp oregano
2 cups vegetable broth
Salt to taste
1 tsp tomato paste (optional for richness)
Other:
8 small corn or flour tortillas
1½ cups shredded cheese (cheddar, Monterey jack, or vegan cheese)
Chopped cilantro, sliced avocado, and lime wedges for garnish
Instructions:
1. Prepare the enchilada sauce:
In a saucepan, heat oil over medium heat.
Stir in flour and chili powder. Cook for 1 minute, stirring constantly.
Add garlic powder, onion powder, cumin, and oregano.
Gradually whisk in vegetable broth.
Simmer for 5–7 minutes until thickened. Add salt and tomato paste. Set aside.
2. Make the veggie filling:
Heat olive oil in a skillet over medium heat.
Sauté onion and garlic until soft.
Add bell pepper, zucchini, and corn. Cook for 5–6 minutes until veggies are tender.
Stir in black beans, cumin, chili powder, salt, pepper, and lime juice.
Mix well, cook for 2–3 minutes, and turn off heat. Add cilantro if using.
3. Assemble the enchiladas:
Preheat oven to 180°C (350°F).
Spread ½ cup of sauce at the bottom of a baking dish.
Warm tortillas slightly for easier rolling.
Place 2–3 tablespoons of filling into each tortilla, top with a little cheese, and roll up.
Place seam side down in the dish.
4. Bake:
Pour remaining enchilada sauce over the rolled tortillas.
Sprinkle with the rest of the cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.
5. Serve:
Garnish with chopped cilantro, avocado slices, and lime wedges.
Serve hot with a side of rice or salad.
Source : Oh Women
