Vegetable Enchiladas

 Here's a quick and simple Vegetable Enchiladas recipe that you can make in 30 minutes!

Ingredients

• 8 corn or flour tortillas
• 1 cup grated cheese (cheddar, Monterey Jack, or Mexican blend)
• 1 ½ cups enchilada sauce (store-bought or homemade)
• 1 tbsp olive oil

For the filling:

• 1 cup bell peppers (chopped)
• ½ cup corn (fresh or frozen)
• ½ cup black beans (cooked & drained)
• 1 small onion (chopped)
• 8-10 black olives (chopped)
• 1 tsp garlic (minced)
• 1 tsp cumin powder
• ½ tsp chili powder
• Salt & pepper to taste

For the toppings: Optional

• handful jalapenos (chopped)
• handful spring onion (chopped)
• handful cilantro
• handful cheese - Mexican blend

Instructions

1. Sauté the vegetables: Heat olive oil in a pan. Add onion and garlic, sauté for 1 minute. Add bell peppers, corn, black beans, cumin, chili powder, salt, and pepper. Cook for 5 minutes.
2. Fill the tortillas: Place a spoonful of the vegetable mixture in each tortilla, sprinkle some cheese, and roll them up.
3. Assemble: Pour a little enchilada sauce at the bottom of a baking dish. Place the rolled tortillas seam-side down in the dish. Pour the remaining enchilada sauce on top and sprinkle cheese. Top with few fresh vegetables as jalapenos, spring onion, black olives and cilantro.
4. Bake: Preheat the oven to 375°F (190°C) and bake for 15 minutes, until the cheese is melted.
5. Serve: Garnish with chopped cilantro, avocado, or sour cream, and enjoy!

Quick, delicious, and loaded with veggies!