Are you looking for a delicious and healthy Vegan Enchiladas recipe? Look no further! In this article, we will share a mouthwatering recipe for homemade Enchiladas Stuffed with Zucchini, Peppers, and Corn. Packed with fresh vegetables and bursting with flavor, these enchiladas are sure to become a favorite in your household.
Introduction
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup corn kernels
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 small tortillas
- 1 cup enchilada sauce
- 1 cup vegan cheese, shredded
- Fresh cilantro, for garnish
Preparation Method for Vegan Enchiladas
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
- Add the diced zucchini, red bell pepper, and corn kernels to the skillet. Season with cumin, chili powder, salt, and pepper. Cook for about 5 minutes, until the vegetables are tender.
- Warm the tortillas in the oven or on a stovetop until they become pliable.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Place a spoonful of the vegetable mixture onto each tortilla and roll it up tightly. Arrange the rolled tortillas in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, making sure they are fully covered.
- Sprinkle the shredded vegan cheese on top of the enchiladas.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Nutritional Information for These Vegan Enchiladas (Per Serving)
| Calories | Protein | Carbohydrates | Fat | Fiber |
|---|---|---|---|---|
| 250 | 8g | 35g | 10g | 6g |
Now you have a complete vegan meal plan with Enchiladas Stuffed with Zucchini, Peppers, and Corn as the star dish Enjoy this homemade and nutritious feast with your loved ones!