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- 8 corn tortillas - 1 medium zucchini, sliced - 1 cup bell peppers (red, yellow, green), diced - 1 cup corn (fresh or frozen) - 1 cup black beans, rinsed and drained - 1 small red onion, chopped - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 cup shredded cheese (cheddar or Mexican blend) - 1 can (14 oz) enchilada sauce - Fresh cilantro, chopped (for garnish) - Salt and pepper to taste When I make Summer Veggie Enchiladas, I love to start with fresh ingredients. The corn tortillas form a soft base that holds all the flavors. Zucchini shines with its mild taste, while the bell peppers add a pop of color. Corn brings sweetness, making every bite fun. Next, I add black beans for protein. They make the dish hearty. Chopped red onion and minced garlic add depth and aroma to the filling. Ground cumin and chili powder round out the taste with warm spice. For the toppings, I choose a mix of shredded cheese. It melts perfectly over the enchiladas. The enchilada sauce adds moisture and flavor. Fresh cilantro on top gives a nice finish. You can find the full recipe for these enchiladas at the end. Trust me, once you gather these ingredients, you will have a bright and tasty meal ready to impress! Preheating the Oven Start by preheating your oven to 375°F (190°C). This step is key for even cooking. Sautéing the Vegetables In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 small chopped red onion and 2 minced garlic cloves. Sauté for about 3-4 minutes until the onion looks clear. Next, add 1 medium sliced zucchini, 1 cup diced bell peppers, and 1 cup corn. Season with 1 teaspoon ground cumin, 1 teaspoon chili powder, salt, and pepper. Cook for 5-7 minutes. Stir often until the veggies are tender. Preparing the Filling Once the vegetables soften, mix in 1 cup of rinsed black beans. This adds protein and richness to your filling. Stir well and remove the skillet from the heat. Your filling is now ready! Filling the Tortillas Take 8 corn tortillas and fill each with a generous amount of the veggie mixture. Don’t forget to sprinkle in some cheese for extra flavor. Roll each tortilla tightly and place it seam-side down in a 9x13 inch baking dish. Layering in the Baking Dish After filling all the tortillas, pour a thin layer of enchilada sauce at the bottom of the dish. Then, place the rolled tortillas side by side. Finally, pour the remaining enchilada sauce over the top. Sprinkle with more cheese for that melty finish. Covering and Baking Cover the dish with aluminum foil. Bake in your preheated oven for 20 minutes. This keeps the moisture in and helps the flavors blend. Final Baking Step for Cheese After 20 minutes, remove the foil. Bake for an additional 10-15 minutes. This step will help the cheese melt and bubble. Once done, let the enchiladas cool for a few minutes. Garnish with fresh cilantro before serving. Enjoy your delicious Summer Veggie Enchiladas! For the full recipe, refer back to the beginning. Start with fresh veggies for your enchiladas. Fresh zucchini, bell peppers, and corn add bright taste. Look for firm, colorful bell peppers. They enhance the look and flavor of your dish. When buying corn, choose ears with bright green husks. If using frozen corn, pick a high-quality brand for best results. Texture is key in a great enchilada. Cook your veggies just until tender. This keeps them from being mushy. A quick sauté locks in their flavor and crunch. Don't overstuff the tortillas; this makes them hard to roll. A small amount of filling goes a long way. Make your enchiladas eye-catching! Top them with extra cheese and fresh cilantro. A dollop of sour cream adds creaminess. Serve them on a colorful plate to bring out their colors. A squeeze of lime can add a nice zing, too. Pair your enchiladas with simple sides. A fresh salad with lime dressing works well. You can also serve rice or beans for a hearty meal. Chips and salsa are a fun addition, too. They add a nice crunch and extra flavor. You can make enchiladas ahead of time. Prepare the filling and store it in the fridge. Assemble the enchiladas the night before and cover them. This saves time on busy days. To freeze, wrap each enchilada in plastic wrap. Place them in a freezer-safe bag. They can last for up to three months in the freezer. When ready to cook, thaw them overnight in the fridge. Bake as per the Full Recipe to enjoy a quick meal. {{image_2}} You can swap out veggies for your summer enchiladas. Here are some ideas: - Spinach: Add fresh spinach for a pop of color and nutrition. - Mushrooms: Use sliced mushrooms for a savory taste. - Carrots: Shred carrots for a crunchy texture. For cheese, try these options: - Feta: Crumble feta for a tangy flavor. - Vegan Cheese: Use dairy-free cheese for a vegan option. Want to add some heat? Use jalapeños! Slice them thin and mix into the veggie filling. They bring a nice kick. If you like more heat, add hot sauce to the enchilada sauce. You can drizzle it over the top before baking. For vegan options, skip the cheese and use a plant-based filling. You can replace the cheese with a mix of cashews and nutritional yeast. For gluten-free enchiladas, choose corn tortillas. They work well and keep the dish light. Just make sure the enchilada sauce is gluten-free too. Feel free to explore these variations to make your summer veggie enchiladas unique! For the full recipe, check out the section above. To keep your Summer Veggie Enchiladas fresh, cool them quickly. I suggest letting them sit at room temperature for no more than two hours after cooking. Then, transfer the enchiladas to an airtight container. This helps to lock in moisture and flavor. You can store them in the fridge for up to four days. Just remember to cover the dish with foil or plastic wrap to maintain freshness. If you want to enjoy your enchiladas later, freezing is a great option. To freeze, let the enchiladas cool completely. Then, wrap each one tightly in plastic wrap. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. For reheating, thaw them overnight in the fridge. Heat them in the oven at 350°F (175°C) for about 20 minutes. This keeps them soft and delicious. Understanding how long your enchiladas last is key. When stored correctly in the fridge, they are good for about four days. If you freeze them, they can last three months. Always check for signs of spoilage before eating. Look for any bad smells, discoloration, or mold. If you notice any of these, it’s best to throw them away. Enjoy your meals while they are fresh and tasty! To make Summer Veggie Enchiladas, follow these steps: 1. Preheat your oven to 375°F (190°C). 2. Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic. Sauté until the onion is clear. This takes about 3-4 minutes. 3. Add sliced zucchini, diced bell peppers, corn, black beans, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes. Stir until the veggies are soft. 4. Spread some enchilada sauce in a baking dish. 5. Take a tortilla, fill it with the veggie mix and cheese, then roll it. Place it seam-side down in the dish. Repeat with all tortillas. 6. Pour the rest of the enchilada sauce on top. Sprinkle with cheese. 7. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is melted. 8. Let it cool a bit, then garnish with fresh cilantro. This process makes a fresh and tasty meal. You can find the full recipe above. Yes, you can use other types of tortillas. Here are some options: - Flour Tortillas: Soft and chewy, they work well for enchiladas. - Whole Wheat Tortillas: A healthy choice, they add a nutty flavor. - Spinach Tortillas: Great for color and added nutrients. - Corn Tortillas: Classic choice for enchiladas, gluten-free, and tasty. Each tortilla brings a unique flavor and texture. Choose what you like best! To complete your meal, serve enchiladas with these sides: - Mexican Rice: A perfect match for flavors. - Refried Beans: Creamy and filling. - Guacamole: Adds creaminess and fresh taste. - Salsa: A zesty topping for extra flavor. - Corn Salad: Bright and fresh, it pairs well. These sides enhance your meal and create a colorful plate. Enjoy! In this post, we covered how to make delicious Summer Veggie Enchiladas. You learned about key ingredients, from fresh veggies to tasty toppings. I shared step-by-step instructions to help you assemble and bake them perfectly. We also explored helpful tips for storage and serving. These enchiladas are easy to make and fun to customize. Enjoy the flavors of summer in every bite. Try different veggies and spices to make them your own!

Summer Veggie Enchiladas

Enjoy a burst of summer flavors with these delicious summer veggie enchiladas! Packed with fresh zucchini, colorful bell peppers, corn, and black beans, this vibrant dish is easy to make and perfect for any occasion. Whether you're hosting a gathering or looking for a quick weeknight meal, these enchiladas are a crowd-pleaser. Click through to explore this flavorful recipe and savor the taste of summer!
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Ingredients
  

8 corn tortillas

1 medium zucchini, sliced

1 cup bell peppers (red, yellow, green), diced

1 cup corn (fresh or frozen)

1 cup black beans, rinsed and drained

1 cup shredded cheese (cheddar or Mexican blend)

1 small red onion, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 can (14 oz) enchilada sauce

2 tablespoons olive oil

Fresh cilantro, chopped (for garnish)

Salt and pepper to taste

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.

      Add the sliced zucchini, diced bell peppers, corn, black beans, cumin, chili powder, salt, and pepper. Cook for an additional 5-7 minutes, stirring occasionally until the veggies are tender.

        Spread a thin layer of enchilada sauce in the bottom of a 9x13 inch baking dish.

          Take one corn tortilla, fill it with a generous amount of the veggie mixture and a sprinkle of cheese, then roll it tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

            Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.

              Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

                Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.

                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4

                    - Presentation Tips: Serve enchiladas topped with additional cheese, a dollop of sour cream, and a sprinkle of chopped cilantro for an inviting and colorful presentation.