Seasonal vegetable enchiladas

A few seasoned vegetables and some black beans sandwiched between corn tortillas and cheese – yes, please! This is an easy-to-assemble vegetarian enchilada dish that’s perfect for one (or three as a snack). Better yet, it can be ready in less than 30 minutes!

There’s a lot to like about this recipe. You can use whatever vegetables you have on hand or you can pick something up at your local market. This particular recipe uses onion, zucchini, capsicum and some corn, but other options include cauliflower, carrots, butternut pumpkin and even spinach. See how versatile it can be?

Serves 1 (or 3 as a snack)

Ingredients

• 1/4 cup canola oil
• 3 corn tortillas
• 1 tbsp olive oil
• 1/4 onion, diced
• 1 garlic clove, roughly chopped
• 1/4 capsicum, diced
• 1/4 zucchini, diced
• 1/4 cup corn kernels
• 1/4 tsp cumin
• 1/4 tsp coriander
• 1/4 tsp dried oregano
• 1/4 cup black beans, rinsed and drained
• 1/2 cup salsa
• 1/3 cup shredded cheese (cheddar is perfect)

Method

1. Heat oven to 175C. Grease a small baking dish.
2. Heat canola oil in a skillet. Once hot, place tortillas in the oil one at a time to soften for about 15-20 seconds each. Take tortilla out and reserve on a plate lined with paper towel. Remove pan from heat and set aside.
3. Heat olive oil in a separate skillet over medium-high heat. Add onion and garlic, stirring frequently for 2 minutes or until softened. Add capsicum, zucchini, salt to taste, corn, cumin, coriander and oregano. Stir frequently for 5-10 minutes or until vegetables are fork tender. Transfer to a bowl and set aside.
4. Stir black beans and 1/4 cup salsa into the cooked vegetables.
5. To assemble, place 1/4 cup* filling down the centre of the tortilla, add 2-3 tablespoons cheese on top and wrap tightly. Place enchilada seam side down in baking dish. Repeat with remaining tortillas and nestle them side-by-side in baking dish. Pour remaining salsa over the enchiladas, leaving the edges exposed if you like crispy edges. Sprinkle over remaining cheese.
6. Cover in foil and place in oven for 10 minutes, then uncover for another 2-5 minutes until the cheese is nice and melted. Stand for up to 15 minutes before serving.

*The amount of filling may vary depending on how full you enjoy your enchilada. Add more if you feel 1/4 cup isn’t enough, but be sure you are still able to tightly wrap the enchilada for cooking.