Recipe: Appetizing Dinner Recipe: Veggie Enchiladas

Dinner Recipe: Veggie Enchiladas. Add corn and zucchinis and season with salt, chili powder, and cumin. Cook, stirring occasionally, until corn is turning golden and zucchini is tender. Looking for unique vegetarian enchilada recipes?

How to make vegetarian enchiladas First, cook the garlic, onion, and bell pepper in olive oil in a large skillet until the onion is soft. Add in the frozen corn and cook a few more minutes while it defrosts. Next, add the black beans, cream cheese, mexican cheese, paprika, cumin, chili powder, and fresh lime juice. You can cook Dinner Recipe: Veggie Enchiladas using 7 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Dinner Recipe: Veggie Enchiladas

1. You need 3 cups of zucchini squash and chopped up.
2. It's 1/2 cup of onion chopped.
3. It's 1/2 cup of mushroom.
4. You need 1 cup of corn.
5. You need 1 package of mozzarella cheese dairy-free.
6. It's 1 package of red chili enchilada sauce of.
7. It's 1 package of corn tortillas of.

Lower heat to medium add bell pepper, yams, garlic and salt. Enchiladas are an easy three-step process—dip tortilla in sauce, fill, and roll up and put in a baking dish (see this reference image for help)—unless the tortillas rip during the process, in. Veggie Enchiladas are a simple dinner recipe that are perfect for a weeknight. They are full of vegetables and topped with verde enchilada sauce and cheese.

Dinner Recipe: Veggie Enchiladas instructions

1. Sauté all vegetables together with coconut oil or butter..
2. I used dairy free mozzarella cheese and red chili enchilada sauce as well as gluten-free tortillas. It would taste delicious with whatever your preference in cheese or tortilla is..
3. Put a sprinkle of cheese in the tortilla, about 2 scoops of the sautéed veggies and a little of the enchilada sauce and wrap it up like a burrito..
4. Put enchilada sauce on top and another sprinkle of cheese..
5. Repeat until you're out of stuffing and/or tortillas! Bake in the oven at 350 degrees for 15 minutes..
6. Top with washed lettuce and avocado..

This will be your new go-to healthy weeknight dinner! Recipe adapted from my spinach artichoke enchiladas. Make it vegan: I believe you could just skip the cheese altogether and still end up with awesome enchiladas. You might top them with sliced avocado for some extra creaminess. From hearty fillings to hot chile sauces, enchiladas have a lot going for them.