How do I make vegetarian mexican enchiladas?

Go meatless without sacrificing flavor! Our vegetarian Mexican Enchiladas recipe will satisfy even the biggest carnivores. Viva la veggies!

You'll need

Items needed to answer the question, How do I make vegetarian Mexican Enchiladas. Items include: Onions Bell Peppers Garlic Mexican Spices Black Beans Enchilada Sauce Tortillas Shredded Cheese Cilantro Green Onions Sour Cream Lime Salsa

Onions 1 cup, chopped
Bell Peppers 1 cup, chopped
Garlic 3 cloves, minced
Mexican Spices 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon oregano
Black Beans 1 can (15 ounces), drained and rinsed
Enchilada Sauce 2 cups
Tortillas 8 small flour tortillas
Shredded Cheese 1 cup
Cilantro 2 tablespoons, chopped
Green Onions 2 tablespoons, sliced
Sour Cream As desired
Lime 1, cut into wedges
Salsa As desired

Take note
Be careful when handling hot ingredients and remember to shred some cheese, not your fingers!

1

Prep the Filling

In a large skillet, heat some oil over medium heat. Add chopped onions, bell peppers, and garlic. Sauté until they become tender and fragrant.

2

Add the Flavor

Stir in Mexican spices such as chili powder, cumin, and oregano. Let them bloom for a minute or so, enhancing the taste and aroma of the dish.

3

Bring in the Beans

Add a can of black beans (drained and rinsed) to the skillet. Mix well and cook for a few minutes until the flavors meld together. Don't forget to season with salt and pepper!

4

Get Saucy

Pour some enchilada sauce into a separate shallow bowl. Dip a tortilla into the sauce, coating both sides. Place the saucy tortilla on a plate and spoon some of the veggie filling onto the center. Roll it up and place it seam-side down in a baking dish. Repeat this step with the remaining tortillas and filling.

5

Bake to Perfection

Pour the rest of the enchilada sauce over the rolled tortillas in the baking dish, making sure they are covered in saucy goodness. Sprinkle some shredded cheese on top. Pop it in the oven and bake at 350°F (175°C) for about 20 minutes, or until the cheese is melted and bubbly.

6

Garnish and Serve

When your enchiladas are ready, remove them from the oven and let them cool slightly. Sprinkle some chopped cilantro and sliced green onions on top. Serve with a dollop of sour cream, a squeeze of lime, and your favorite salsa. Get ready to shout 'Ole!' as you dive into these delicious vegetarian Mexican Enchiladas!