VEGETARIAN ENCHILADAS WITH PEPPERS AND ONIONS RECIPE

Everyone has their own version of comfort food, and for me, it comes in the form of warm, gooey, cheesy Mexican food. I love a good taco, but my real weakness is enchiladas. My favorite local Tex-Mex place has the BEST cheese enchiladas and I pretty much crave them 24/7. However, since I don’t really have the budget to eat out every single time I’m craving enchiladas, I set out to find a good recipe for them a few weeks ago. I was shocked at how difficult it was to find a good recipe for cheese enchiladas, so I decided to make my own! These are surprisingly easy to make and they really satisfy my Mexican food craving.

The key to this recipe is the use of green enchilada sauce – I think it pairs with cheese much better than red! In an effort to include more vegetables in every meal, I decided to throw in some peppers and onions and found they added the perfect amount of crunch. If you prefer other veggies, you can mix it up – this is a good basic recipe that would pair well with any number of fillings. You can also add sriracha or salsa verde if you want to add a little bit of a kick. Try it out for yourself and let me know what you think!

Vegetarian Enchiladas with Peppers and Onions

Difficulty: Intermediate

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Total time

45

minutes

Ingredients

• 1 green pepper, diced

• 1 yellow onion, diced

• 1 TBSP olive oil

• 1 tsp chili powder

• 1/2 tsp cumin

• 1 (10 oz) can green enchilada sauce

• 1 (4 oz) can diced green chiles

• 2 cups shredded Mexican-style cheese

• 8 white corn tortillas

• Salt and pepper to taste

• Cilantro for topping

• Sour cream for topping

Directions

• Preheat the oven to 350 degrees.
• Heat oil in a large pan over medium heat. Add peppers and onions and top with chili powder, cumin, and salt and pepper to taste. Stir to combine.
• Sauté until veggies have softened but not yet browned, about 5-7 minutes.
• Remove veggies from the pan and wipe it clean. Add tortillas one at a time and heat for a few seconds on each side.
• To create your sauce, add the green enchilada sauce and diced green chiles to a bowl and stir.
• Spray a 9×13 glass baking pan with cooking spray. Pour in just enough sauce to coat the bottom of the pan.
• Now it’s time to compile the enchiladas. Fill each tortilla with a small handful of shredded cheese and a scoop of vegetables. Roll each tortilla tightly and place in the pan seam side down.
• Pour the remaining enchilada sauce on top of the enchiladas, making sure every tortilla is evenly coated. Add any sauteed vegetables that may be left over. Top with remaining shredded cheese.
• Bake at 350 for 20-25 minutes until hot and bubbly. Remove from oven, top with sour cream, and garnish with cilantro. Enjoy!