Delectable Stuffed Vegetable Enchiladas
These stuffed vegetable enchiladas are a hearty and flavorful vegetarian dish that is perfect for a weeknight meal. The filling is made with a combination of zucchini, bell pepper, onion, black beans, corn, brown rice, and cilantro. The enchiladas are then rolled up in whole-wheat tortillas and baked in a tomato-based enchilada sauce. The result is a delicious and satisfying meal that is sure to please everyone at the table.
The origins of the enchilada are shrouded in mystery, but it is thought to have originated in Mexico sometime in the 19th century. The word "enchilada" comes from the Nahuatl word "chīllapītzalli", which means "chilli-filled". Enchiladas were originally made with a corn tortilla filled with a variety of ingredients, such as beans, cheese, or meat. The tortillas were then rolled up and cooked in a chili sauce. Over time, enchiladas have evolved into a variety of regional dishes, each with its own unique flavor and ingredients.
Delectable Stuffed Vegetable Enchiladas Delectable Stuffed Vegetable Enchiladas Delectable Stuffed Vegetable Enchiladas Delectable Stuffed Vegetable Enchiladas
Prep time: 20 | Cook time: 20 | Serves: 8
Ingredients
  • 1 cup chopped zucchini
  • 1 cup chopped bell pepper
  • 1 cup chopped onion
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) corn, drained
  • 1 cup cooked brown rice
  • 1/2 cup chopped cilantro
  • 1/2 cup enchilada sauce
  • 8 whole-wheat tortillas
  • 1/2 cup shredded reduced-fat cheddar cheese (optional)
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, combine the zucchini, bell pepper, onion, black beans, corn, brown rice, cilantro, and enchilada sauce. Stir until well combined.
  3. Fill each tortilla with about 1/2 cup of the vegetable filling.
  4. Roll up the tortillas and place them seam-side down in a greased 9x13-inch baking dish.
  5. Pour the remaining enchilada sauce over the tortillas.
  6. Bake for 20 minutes, or until the tortillas are heated through and the cheese is melted and bubbly.
  7. Serve immediately.
Why It Works
  • The use of a variety of vegetables in the filling provides a range of flavors and textures.
  • The combination of black beans, corn, and brown rice provides a good source of protein and fiber.
  • The enchilada sauce adds a flavorful and spicy touch to the dish.
  • Baking the enchiladas in the oven ensures that they are cooked through and that the cheese is melted and bubbly.