The cold front finally came in. It’s deliciously cool outside, slightly rainy, and feels like autumn.
I am always excited for this kind of weather because some of my favorite meals seem to call for cold weather outside in order to enjoy them to their full potential.
With spicy undertones and creamy filling, these vegetarian enchiladas fit the bill for just this kind of evening.
Bean, Cheese, and Vegetable Enchiladas
- 1 onion, chopped and sauteed
- 2 zucchinis, shredded
- kernels from two heads of corn
- 3 avocados, cubed
- 2 jalapenos, seeded and minced
- 1/4 c. cilantro, chopped
- 1 lb sharp cheddar, shredded
- 2 cans pinto beans, drained
- salt to taste
- 10-12 flour tortillas
- olive oil
Preheat oven to 375 degrees.
…the cheese and the beans.
Brush oil onto a large casserole dish. Fill tortillas generously with veggie mixture and roll tightly. Lay seam side down in casserole dish and brush with oil. Repeat with remaining tortillas, leaving room between each enchilada.
Bake at 375 degrees for 30 minutes, or until golden brown.