Vegetable-Packed Enchilada with Corn and Bell Peppers

These vegetable-packed enchiladas are a delicious and easy way to get your daily dose of vegetables. The filling is made with corn, bell peppers, onions, tomatoes, cilantro, cheese, and enchilada sauce, and the tortillas are rolled up and baked until the cheese is melted and bubbly. Serve with your favorite toppings, such as sour cream, salsa, or guacamole.

Enchiladas are a popular Mexican dish that can be made with a variety of fillings. This recipe for vegetable-packed enchiladas is a healthier take on the classic dish, using a variety of vegetables to create a filling that's both flavorful and nutritious. The enchiladas are also baked instead of fried, which reduces the amount of fat and calories in the dish. This recipe is perfect for a quick and easy weeknight meal, and it's also a great way to get your kids to eat their vegetables.

Prep time: 15 | Cook time: 20 | Serves: 6

Ingredients

• 1 cup corn kernels
• 1 cup chopped bell peppers
• 1/2 cup chopped onion
• 1/2 cup chopped tomatoes
• 1/4 cup chopped cilantro
• 1/2 cup shredded cheese
• 1/2 cup enchilada sauce
• 6 corn tortillas

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Combine the corn, bell peppers, onion, tomatoes, cilantro, cheese, and enchilada sauce in a bowl.
3. Spread 1/4 cup of the filling down the center of each tortilla.
4. Roll up the tortillas and place seam side down in a greased 9x13 inch baking dish.
5. Pour any remaining filling over the enchiladas.
6. Bake for 20 minutes, or until the cheese is melted and bubbly.
7. Serve immediately.
8. Enjoy!

Why It Works

• The combination of corn, bell peppers, onions, tomatoes, and cilantro creates a flavorful and colorful filling.
• Baking the enchiladas instead of frying them reduces the amount of fat and calories in the dish.
• The enchiladas are easy to make and can be tailored to your own taste preferences.