Bean and Veggie Enchiladas

We’re turning up for #MeatlessMonday! The ladies of “The Real” demonstrate how you can make meatless meals, and now it’s your turn to try them at home!


10 large corn or flour tortillas
1 cup corn, fresh or thawed frozen
1/2 red bell pepper, diced
1 green bell pepper, diced
1 small red onion, diced
2 medium zucchini, diced
2 cans of 15 oz black beans
1 Tbs olive oil
1 tsp cumin
2 tsp chili powder
salt and pepper to taste
Cheddar style shredded cheese (optional)

• Preheat the oven to 375 degrees.
• Pour oil into large skillet and sauté the bell peppers, onions, corn, and zucchini until softened, for approximately 5 minutes.
• Add the spices, black beans and salt and pepper.
• Grease a 9x13 pan with oil.
• Lay each tortilla on a flat surface and fill with 1/2 to 2/3 cups of the bean mixture, depending on the size of your tortilla.
• Sprinkle with a 1/4 cup of cheddar cheese (optional).
• Roll tightly and place in the previously grease pan.
• Repeat with remaining tortillas and place them side by side.
• Pour sauce over enchiladas and sprinkle with more cheese if wanted.
• Bake for 30 minutes until cheese is bubbly.
• Serve with sour cream and garnish with fresh chopped cilantro.


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