Vegetarian Enchiladas
Vegetarian Enchiladas
These delicious, easy enchiladas are the perfect solution for Meatless Monday or a family party. I used the enchilada sauce recipe from my Chicken Enchiladas, but you could easily use a good, gluten free, jarred sauce as well.
Ingredients
- 2 medium zucchini and/or yellow squash
- 1 large Onion chopped
- 2 cans black beans rinsed and drained
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1/2 bunch cilantro
- 1 teaspoon kosher salt
- 16 medium corn tortillas
- 2 cups enchilada sauce Chicken Enchiladas recipe or jarred
- 2 cups colby jack cheese shredded
- 1/2 cup sour cream
Instructions
- preheat the oven to 350 degrees
- Chop the zucchini and/or yellow squash. I love the look of both together
- Heat the oil in a large sauté pan and add the chopped onion. Sauté the onions until soft and then add the cumin and toast for a minute or so
- Add the squash to the onions
- Sauté until the squash begins to soften - 6-10 minutes
- Add the black beans
- Stir and sauté for a few minutes
- Add the chopped cilantro and stir to combine, cover and let cool for about 15 minutes
- Add 1/2 of the cheese and stir to combine
- Spread a cup or so of the enchilada sauce on the bottom of a 9x12 pan
- Warm the tortillas in the oven for a few minutes and then fill with the vegetables
- Place the enchiladas, seam side down, in the pan (feel free to squish them in a bit) and cover with the remaining enchilada sauce
- Sprinkle the remainder of the cheese over the top and bake until the filling is bubbling and the cheese is melted - 30-40 minutes
- Serve with a dollop of sour cream, a few leaves of cilantro and enjoy!
