The Best Veggie Enchiladas

Servings: 4 (2 each)

Ingredients
1 tablespoon extra-virgin olive oil
1 small orange bell pepper, chopped
1 small red onion, chopped
1 small zucchini, halved lengthwise and sliced 1/4-inch thick
1 cup corn, fresh or thawed frozen – or use leftover cooked cob
1 teaspoon chili powder
1/4 teaspoon salt
1 (15 ounce) can no-salt-added black beans, rinsed
2 tablespoons chopped fresh cilantro, plus more for garnish
8 (6-inch) yellow corn tortillas, warmed
1 (10-ounce) can red enchilada sauce
3/4 cup shredded Monterey Jack cheese

7×11″ baking dish

1. Preheat oven to 200°C FF. Lightly coat baking dish with cooking spray. Heat oil in a large skillet over medium-high heat. Add bell pepper & onion; cook, stirring occasionally, until softened – about 5 mins. Stir in zucchini, corn, chili powder and salt; cook, stirring occasionally, until the zucchini and corn are tender-crisp, about 5 minutes. Remove from heat; stir in beans and cilantro. Let cool slightly, about 5 minutes.

2. Place about 1/2 cup of the vegetable mixture in the centre of 1 warmed tortilla; roll the tortilla over the filling. Place the filled tortilla, seam-side down, in the prepared baking dish. Repeat the process with the remaining vegetable mixture and tortillas. Spread enchilada sauce over the tops of the enchiladas. Cover the baking dish with foil.

3. Bake until the sauce is bubbly: 15 to 20 minutes. Uncover and sprinkle with cheese; bake until the cheese is melted, about 5 minutes. Garnish with cilantro, if desired.