Spicy Vegetarian Enchiladas

local_grocery_store Ingredients

• 1 large onion, thinly sliced (approx. 200g)
• 2 cloves garlic, minced
• 2 bell peppers, diced
• 1 can black beans, drained and rinsed
• 1 cup shredded cheese
• 2 cups enchilada sauce
• 8 tortillas
• 1/2 cup sour cream
• 1/4 cup fresh cilantro, chopped

restaurant_menu Method

1. 1.Preheat your oven to 350°F (175°C).
2. 2.In a large skillet, heat some oil over medium heat. Add the sliced onions and minced garlic, and sauté until the onions are translucent.
3. 3.Add the diced bell peppers to the skillet and cook for another 3-4 minutes, until they are slightly softened.
4. 4.Stir in the drained and rinsed black beans, and cook for an additional 2 minutes.
5. 5.Warm the tortillas in the microwave for a few seconds to make them pliable.
6. 6.Spread a spoonful of enchilada sauce onto the bottom of a baking dish.
7. 7.Divide the vegetable and bean mixture evenly among the tortillas, and roll them up tightly. Place the rolled tortillas seam-side down in the baking dish.
8. 8.Pour the remaining enchilada sauce over the rolled tortillas, making sure they are fully covered.
9. 9.Sprinkle the shredded cheese over the top of the enchiladas.
10. 10.Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. 11.Remove from the oven and let the enchiladas cool for a few minutes.
12. 12.Serve the enchiladas with a dollop of sour cream and a sprinkle of fresh cilantro on top.
13. 13.Enjoy your spicy vegetarian enchiladas!

lightbulb_outline Tips

• chevron_rightFeel free to customize your enchiladas with your favorite veggies or add some heat with jalapeños.
• chevron_rightServe with a side of Mexican rice and refried beans for a complete meal.
• chevron_rightIf you prefer a milder flavor, you can use mild enchilada sauce or reduce the amount of spices in the sauce.