Some folks assume eater food cannot be filling. Those folks area unit wrong! These enchiladas area unit full of a hearty combination of corn, beans, and zucchini and flat-top with 2 varieties of cheese. fancy with avocado, tomato, and cilantro, it is the definition of a healthy and hearty meal.
If you are feelin' fancy, serve them up with our favourite classic margaritas. as a result of you merit it.
- YIELDS: 4 SERVINGS
- PREP TIME: 0 HOURS 15 minutes
- TOTAL TIME: 0 HOURS 50 minutes
INGREDIENTS
- 1 tbsp. extra-virgin olive oil
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 2 c. frozen corn, rinsed and drained
- 3 little zucchinis, chopped
- Kosher salt
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 (15-oz.) black beans, drained and rinsed
- 1 (10-oz.) will enchilada sauce
- Juice of 1/2 lime
- 8 flour tortillas
- 2/3 c. shredded monterey jack
- 1/3 c. shredded cheddar
FOR TOPPING
- 1 c. quartered grape tomatoes
- 1 avocado, sliced
- 1/4 c. finely chopped onion
- 1/4 c. fresh cilantro leaves
DIRECTIONS
- Preheat kitchen appliance to 350°. during a giant frypan over medium heat, heat oil. Add onion and cook till soft, 6 minutes.
- Stir in garlic and cook till musky, one minute a lot of. Add corn and zucchinis and season with salt, seasoning, and cumin. Cook, stirring sometimes, till corn is popping golden and zucchini is tender. Add black beans, a 1/4 cup of dish sauce, and juice. Cook two minutes a lot of.
- Add an oversized scoop of vegetable mixture onto every hot cake and roll up. Place rolled up tortillas aspect by aspect during a 9"-x-13" baking dish and prime with cheeses.
- Bake till cheese is melty, fifteen to eighteen minutes.
- Garnish with tomatoes, avocado, onion, and cilantro.
Read Also : Best Classic Meatloaf
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