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In the realm of comfort food, few dishes can rival the heartwarming allure of enchiladas. These delightful rolled tortillas, filled with a variety of ingredients and smothered in savory sauces, offer a satisfying meal that can be enjoyed by everyone—especially those who appreciate the richness of cheese and the vibrancy of fresh vegetables. Our Cozy Vegetable and Cheese Enchiladas recipe is a celebration of these elements, combining a colorful medley of seasonal vegetables with the creamy goodness of cheese, all enveloped in soft corn tortillas.

Cozy Vegetable and Cheese Enchiladas

Discover the warmth and comfort of Cozy Vegetable and Cheese Enchiladas with this delightful recipe. This dish features soft corn tortillas filled with a colorful medley of seasonal vegetables and creamy cheeses, smothered in a rich enchilada sauce. Perfect for family dinners or gatherings, these enchiladas are not only satisfying but also nutritious, catering to vegetarians and cheese lovers alike. Enjoy a wholesome meal that brings everyone together!
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Ingredients
  

8 corn tortillas

1 cup cooked black beans (drained and rinsed)

1 cup corn kernels (fresh, frozen, or canned)

1 medium zucchini, diced

1 bell pepper (any color), diced

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

2 cups red enchilada sauce (store-bought or homemade)

Fresh cilantro, for garnish

Avocado slices, for serving (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Filling: In a large skillet over medium heat, add a splash of olive oil. Sauté the onion for about 3-4 minutes until translucent. Add the garlic and cook for another minute until fragrant.

      Add Vegetables: Stir in the diced zucchini and bell pepper, cooking for an additional 5 minutes until they begin to soften. Then add the black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 3-4 minutes until all ingredients are warmed through.

        Add Cheese: Remove the skillet from heat and mix in half of the Monterey Jack and cheddar cheese into the vegetable mixture.

          Fill the Tortillas: Warm the corn tortillas in a pan or microwave until pliable. Take one tortilla, scoop about ¼ cup of the vegetable and cheese filling into the center, and roll it tightly. Place the rolled tortilla seam-side down in a greased 9x13 inch baking dish. Repeat with the remaining tortillas and filling.

            Cover with Sauce: Pour the red enchilada sauce evenly over the top of the rolled enchiladas. Sprinkle the remaining Monterey Jack and cheddar cheese on top.

              Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.

                Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve with avocado slices if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings