Vegetable-Packed Enchiladas
**Vegetable-Packed Enchiladas** These enchiladas are packed with vegetables, making them a healthy and delicious meal. The black beans, corn, tomatoes, onions, green bell peppers, and red bell peppers provide a variety of flavors and textures, while the taco seasoning adds a savory kick. The enchiladas are topped with a generous amount of cheddar and Monterey Jack cheese, which melts and bubbles in the oven. These enchiladas are perfect for a weeknight meal or a casual gathering. They can be served with your favorite toppings, such as sour cream, salsa, or guacamole.
The story of these vegetable-packed enchiladas begins in the heart of Mexico, where the humble tortilla was born. For centuries, tortillas have been used to wrap a variety of fillings, from meats and cheeses to vegetables and beans. In the early 1900s, Mexican immigrants brought their culinary traditions to the United States, and enchiladas quickly became a popular dish in Tex-Mex restaurants. Traditional enchiladas are often filled with meat, but in recent years, there has been a growing demand for vegetarian and vegan options. These vegetable-packed enchiladas are a delicious and healthy alternative to traditional meat-filled enchiladas. To make these enchiladas, you will need a variety of vegetables, including black beans, corn, tomatoes, onions, green bell peppers, and red bell peppers. You will also need taco seasoning, corn tortillas, and cheddar and Monterey Jack cheese. Once you have gathered your ingredients, you can begin to assemble the enchiladas. Start by spreading a layer of the bean mixture down the center of each tortilla. Then, top with 1/4 cup of each cheese. Once the enchiladas are assembled, place them seam side down in a greased 9x13 inch baking dish. Bake for 20 minutes, or until the cheese is melted and bubbly. Serve the enchiladas with your favorite toppings, such as sour cream, salsa, or guacamole.
Vegetable-Packed Enchiladas Vegetable-Packed Enchiladas Vegetable-Packed Enchiladas Vegetable-Packed Enchiladas
Prep time: 20 | Cook time: 20 | Serves: 10
Ingredients
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can diced tomatoes with green chiles, undrained
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1 (1 ounce) packet taco seasoning
  • 10 corn tortillas
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, combine the black beans, corn, tomatoes, onion, green bell pepper, red bell pepper, and taco seasoning. Mix well.
  3. Spread 1/2 cup of the bean mixture down the center of each tortilla. Top with 1/4 cup of each cheese.
  4. Roll up the tortillas and place them seam side down in a greased 9x13 inch baking dish.
  5. Bake for 20 minutes, or until the cheese is melted and bubbly.
  6. Serve with your favorite toppings, such as sour cream, salsa, or guacamole.
Why It Works
  • The combination of black beans, corn, tomatoes, onions, green bell peppers, and red bell peppers provides a variety of flavors and textures.
  • The taco seasoning adds a savory kick.
  • The cheddar and Monterey Jack cheese melts and bubbles in the oven, creating a delicious and gooey filling.
  • The enchiladas can be served with a variety of toppings, allowing you to customize them to your own taste.