Créé avec l’IA
Vegetarian Enchiladas
40 min 200 kcal par portion Moyen
Ingrédients
4 Portions
- small corn tortillas8 pieces
- black beans1 cup
- corn kernels1 cup
- diced bell peppers1 cup
- diced onions1/2 cup
- enchilada sauce1 cup
- shredded cheese1/2 cup
- olive oil1 tbsp
- chili powder1 tsp
- cumin1 tsp
- garlic powder1/2 tsp
- onion powder1/2 tsp
- Saltto taste
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a large skillet, heat the olive oil over medium heat. Add the diced onions and cook until they are translucent, about 5 minutes.
- 3
Add the diced bell peppers, black beans, and corn kernels to the skillet. Cook for another 5 minutes, stirring occasionally.
- 4
Stir in the chili powder, cumin, garlic powder, onion powder, and salt to taste. Cook for an additional 2 minutes.
- 5
Remove the skillet from heat and set aside.
- 6
Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- 7
Take a corn tortilla and place a spoonful of the vegetable mixture in the center. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
- 8
Pour the remaining enchilada sauce over the rolled tortillas, making sure they are well covered.
- 9
