Vegan Veggie Enchiladas

Certainly! Here is an optimized recipe for Vegan Veggie Enchiladas, a flavorful and wholesome dish that combines a variety of vegetables with savory seasonings, all wrapped in soft tortillas and smothered in a delicious enchilada sauce.

Vegan Veggie Enchiladas

Ingredients:

For the Filling:

1. 1 tablespoon olive oil
2. 1 medium onion, diced
3. 2 cloves garlic, minced
4. 1 medium zucchini, diced
5. 1 red bell pepper, diced
6. 1 cup corn kernels (fresh or frozen)
7. 1 cup black beans, cooked and drained
8. 1 teaspoon ground cumin
9. 1 teaspoon chili powder
10. Salt and black pepper to taste

For the Enchilada Sauce:

1. 2 cups tomato sauce
2. 1 tablespoon chili powder
3. 1 teaspoon ground cumin
4. 1 teaspoon paprika
5. 1/2 teaspoon garlic powder
6. Salt to taste

Other Ingredients:

1. 8-10 soft tortillas, preferably corn or flour
2. 1 cup dairy-free shredded cheese
3. Fresh cilantro for garnish
4. Sliced avocado for garnish

Instructions:

Prepare the Filling:

1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they are translucent and fragrant.
2. Add the diced zucchini and red bell pepper to the skillet, cooking until they are tender.
3. Stir in the corn kernels and black beans, cooking for a few more minutes.
4. Season the filling with ground cumin, chili powder, salt, and black pepper, mixing until the flavors are well combined. Set the filling aside.

Make the Enchilada Sauce:

1. In a saucepan, combine the tomato sauce, chili powder, ground cumin, paprika, garlic powder, and salt. Simmer the sauce for 5-10 minutes, allowing the flavors to meld. Set the sauce aside.

Assemble the Enchiladas:

1. Preheat your oven to 375°F (190°C).
2. Spoon a generous amount of the vegetable filling into each tortilla, rolling them up tightly, and placing them seam-side down in a baking dish.
3. Pour the enchilada sauce over the rolled tortillas, ensuring they are fully covered. Sprinkle the dairy-free shredded cheese on top.

Bake the Enchiladas:

1. Cover the baking dish with aluminum foil and bake the enchiladas for 20-25 minutes, or until the cheese has melted and the sauce is bubbling.
2. Remove the foil and bake for an additional 5-10 minutes to allow the cheese to brown slightly.

Serve the Vegan Veggie Enchiladas:

1. Garnish the enchiladas with fresh cilantro and sliced avocado for added freshness and flavor.
2. Serve the enchiladas hot, accompanied by a side of vegan sour cream or guacamole for a delightful and satisfying meal that everyone will enjoy.