Vegetable Enchiladas

• Olive oil(1 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Bell pepper(2)
• Courgette(1)
• Mushroom(250 g)
• Black Beans(1)
• Corn(150 g)
• Cumin(2 tsp)
• Smoked paprika(1 tsp)
• Dried Oregano(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Enchilada Sauce(400 ml)
• Sour cream(120 ml)
• Cheddar cheese(200 g)
• Tortilla(8)
• Coriander(10 g)optional
• Lime(1)optional

Method

1. 1

   Finely chop {Onion}, mince {Garlic}, and dice {Bell pepper} and {Zucchini}. Slice {Mushroom}. Drain and rinse {Black Beans}, and grate half of the {Cheddar cheese} if not already grated.

   ~15 min

2. 2

   Heat {Olive oil} in a large frying pan over medium heat. Cook {Onion}, {Bell pepper}, {Zucchini}, and {Mushroom} for 8 minutes until softened and lightly golden. Stir in {Garlic}, {Cumin}, {Smoked paprika}, {Oregano}, {Salt}, and {Black pepper} for 1 minute.

   ~9 min

3. 3

   Stir in {Black Beans}, {Corn}, {Sour cream}, and 100g of the {Cheddar cheese}. Add 200ml of the {Enchilada Sauce} and cook for 2 minutes until the filling is thick, creamy, and well combined. Preheat the oven to 200°C.

   ~3 min

4. 4

   Spread a little of the remaining {Enchilada Sauce} over the base of a baking dish. Fill each {Tortilla} with the vegetable mixture, roll up, and arrange snugly in the dish. Spoon over the rest of the {Enchilada Sauce} and scatter with the remaining 100g {Cheddar cheese}.

5. 5

   Bake for 16 minutes until the sauce is bubbling and the cheese is melted and golden at the edges. Let the enchiladas rest for 2 minutes before serving.

   ~18 min

6. 6

   Serve topped with {Fresh cilantro} and wedges of {Lime} for squeezing over.