Ingredients with Measurements:
- 1 can of black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 1 zucchini, diced
- 1 cup of corn kernels
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- 1/2 teaspoon of garlic powder
- Salt and pepper to taste
- 8-10 corn tortillas
- 1 cup of enchilada sauce
- 1 cup of shredded cheddar cheese
- Fresh cilantro for garnish
Special equipment needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the diced bell peppers and zucchini to the skillet and cook for another 3-4 minutes, until they start to soften.
4. Add the corn kernels, black beans, cumin, chili powder, garlic powder, salt, and pepper to the skillet. Stir to combine and cook for another 2-3 minutes.
5. Warm the corn tortillas in the microwave for 20-30 seconds, until they are pliable.
6. Spread a spoonful of enchilada sauce on the bottom of the baking dish.
7. Fill each tortilla with a few spoonfuls of the vegetable and bean mixture. Roll up the tortilla and place it seam-side down in the baking dish.
8. Repeat with the remaining tortillas and filling.
9. Pour the remaining enchilada sauce over the top of the rolled tortillas.
10. Sprinkle the shredded cheddar cheese over the top of the enchiladas.
11. Cover the baking dish with aluminum foil and bake for 20-25 minutes, until the cheese is melted and bubbly.
12. Remove the foil and bake for an additional 5-10 minutes, until the cheese is golden brown.
13. Garnish with fresh cilantro and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 47g
Protein: 15g
Fiber: 10g
Substitutions for ingredients:
- You can use any type of beans you prefer, such as pinto or kidney beans.
- If you don't have corn kernels, you can use frozen corn instead.
- You can use any type of cheese you prefer, such as Monterey Jack or pepper jack.
Variations:
- Add some cooked chicken or ground beef to the filling for a meatier version.
- Use flour tortillas instead of corn tortillas.
- Add some diced jalapeños for a spicier version.
Tips and tricks:
- Make sure to warm the tortillas before rolling them up, so they don't crack.
- You can make the filling ahead of time and assemble the enchiladas right before baking.
- If you don't have enchilada sauce, you can use salsa or tomato sauce instead.
Storage instructions:
- Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the enchiladas, place them in a microwave-safe dish and microwave for 1-2 minutes, until heated through.
Presentation ideas:
- Serve the enchiladas on a bed of lettuce or with a side of rice and beans.
Garnishes:
- Fresh cilantro, diced avocado, or sour cream.
Pairings:
- Serve with a cold beer or a margarita.
Suggested side dishes:
- Spanish rice, refried beans, or a green salad.
Troubleshooting advice:
- If the tortillas are cracking when you roll them up, try warming them up a bit longer in the microwave.
Food safety advice:
- Make sure to cook the vegetables and beans thoroughly before assembling the enchiladas.
Food history:
- Enchiladas are a traditional Mexican dish that originated in the state of Mexico.
Flavor profiles:
- The enchiladas are savory and slightly spicy, with a hint of sweetness from the corn.
Serving suggestions:
- Serve the enchiladas hot, garnished with fresh cilantro and diced avocado.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican