Creamy Veggie Enchiladas

Comfort food gets a flavorful and nutritious boost with these Creamy Veggie Enchiladas. Packed with sautéed veggies, black beans, and spices, these cheesy rolled tortillas are a delight to devour.

Perfect for a cozy night in or a crowd-pleasing party dish, this recipe is sure to become a new favorite.

Ingredients

• 1 1/2 cups cooked brown rice
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes, drained
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper, to taste
• 8-10 corn tortillas
• 1 cup enchilada sauce
• 1 cup shredded cheese (Monterey Jack or Cheddar)
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• Sour cream, salsa, avocado, and cilantro, for garnish

Instructions

Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium-high heat.

Add the diced onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for another minute. Add the diced red bell pepper and cook until tender, about 3-4 minutes.

Add the black beans, diced tomatoes, cumin, paprika, and cayenne pepper.

Cook for 1-2 minutes, stirring constantly. Season with salt and pepper to taste.

In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.

This will make them more pliable and easier to roll. To assemble the enchiladas, lay a tortilla flat and spoon some of the vegetable mixture down the center of the tortilla.

Roll the tortilla up and place seam-side down in a baking dish.

Repeat with the remaining tortillas and filling. Pour the enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. To serve, garnish with shredded lettuce, diced tomatoes, sour cream, salsa, avocado, and cilantro.

Notes

Use day-old cooked brown rice to avoid mushiness and ensure the filling holds together well. For an extra kick, add diced jalapeños or serrano peppers to the vegetable mixture.

If using leftover cooked rice, make sure it’s at room temperature before assembling the enchiladas.

You can also customize the filling with your favorite vegetables, such as mushrooms or zucchini. For a vegan version, replace the cheese with a dairy-free alternative and skip the sour cream.

To make ahead, assemble the enchiladas and refrigerate or freeze before baking.

Let them thaw overnight in the fridge or thaw quickly by submerging in cold water before baking.

Nutrional Value

• Calories: 520
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 20mg
• Sodium: 450mg
• Total Carbohydrates: 63g
• Dietary Fiber: 8g
• Sugars: 8g
• Protein: 20g