A delightful twist on classic enchiladas, packed with vibrant vegetables and bold flavors.
Heat a skillet over medium heat and add a drizzle of olive oil.
Ensure the skillet is hot before adding the oil to prevent sticking.
Sauté the onion, garlic, and bell pepper until softened.
Stir frequently to avoid burning the garlic.
Add the zucchini, carrot, black beans, and corn to the skillet and cook until heated through.
Cut the vegetables into uniform sizes for even cooking.
Season the mixture with cumin, oregano, and chili powder.
Taste and adjust the seasoning as needed.
In a bowl, mix the tomato sauce with chili powder and cumin.
Whisk the sauce until smooth for even coverage.
Spread a portion of the filling onto a tortilla, roll it up, and place it seam-side down in a baking dish.
Don't overfill the tortillas to prevent them from breaking.
Pour the sauce over the enchiladas and sprinkle with cheese.
Ensure the sauce covers the enchiladas completely to keep them moist.
Bake in a preheated oven at 350°F for 15 minutes until the cheese is melted and bubbly.
Let the enchiladas cool slightly before serving for easier handling.
Serve the enchiladas warm, garnished with fresh cilantro or a dollop of sour cream.
Pair with a side of guacamole for added flavor.
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