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Warming your tortillas is crucial to prevent tearing during the assembly of your Cozy Vegetable and Cheese Enchiladas. Here are some effective methods to achieve perfectly pliable tortillas:

Cozy Vegetable and Cheese Enchiladas

Discover the comfort of Cozy Vegetable and Cheese Enchiladas, a delicious twist on a classic Mexican favorite. These enchiladas are packed with vibrant veggies like zucchini and bell peppers, hearty black beans, and gooey cheese wrapped in soft corn tortillas. Perfect for any meal, they combine rich flavors with nutritious ingredients, making them a must-try for your dinner table. Embrace the warmth and joy of sharing this cozy dish with family and friends.
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Ingredients
  

8 corn tortillas

1 cup cooked black beans (drained and rinsed)

1 cup corn kernels (fresh, frozen, or canned)

1 medium zucchini, diced

1 bell pepper (any color), diced

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

2 cups red enchilada sauce (store-bought or homemade)

Fresh cilantro, for garnish

Avocado slices, for serving (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures that your enchiladas will bake evenly.

    Prepare the Filling: In a large skillet, heat a small splash of olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes, or until it becomes translucent. Introduce the minced garlic and cook for an additional minute until it's aromatic.

      Add Vegetables: Stir in the diced zucchini and bell pepper, cooking for another 5 minutes until they start to soften. Then add the drained black beans, corn, ground cumin, chili powder, smoked paprika, and season with salt and pepper. Stir well and cook for an additional 3-4 minutes until all ingredients are warmed through.

        Incorporate Cheese: Remove the skillet from heat and gently fold in half of the shredded Monterey Jack and cheddar cheese into the vegetable mixture until well combined.

          Fill the Tortillas: To make the tortillas more pliable, warm them briefly in a pan or microwave. Take one tortilla and place about ¼ cup of the vegetable and cheese filling in the center. Carefully roll it up tightly and place it seam-side down in a greased 9x13 inch baking dish. Repeat this process with the remaining tortillas and filling until all are used.

            Top with Sauce: Evenly pour the red enchilada sauce over the top of the rolled tortillas. Sprinkle the remaining Monterey Jack and cheddar cheese generously on top.

              Bake: Cover the baking dish with aluminum foil to prevent over-browning, and bake in the preheated oven for 20 minutes. Then, remove the foil and continue to bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.

                Serve: Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish with fresh cilantro before serving. Offer avocado slices on the side for a delicious addition if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings

                    - Presentation Tips: For a vibrant presentation, serve the enchiladas on a colorful plate topped with a sprinkle of chopped cilantro and avocado slices arranged artfully on the side. Add a wedge of lime for an extra burst of flavor!