Vegetarian Enchiladas

Ingredients and Weight:

• 1 cup chopped onion (1 medium onion)
• 1 cup chopped green bell pepper (1/2 medium bell pepper)
• 1 cup chopped red bell pepper (1/2 medium bell pepper)
• 3 tablespoons olive oil
• 1 can (14.5 ounces) black beans, rinsed and drained
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 can (10 ounces) diced green chiles, undrained
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 corn tortillas (6 inches each)
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 1 avocado, peeled and sliced

Preparation Time:

15 minutes

Cooking Time:

25 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Heat olive oil in a large skillet over medium heat. Add onions, green bell peppers, and red bell peppers, and cook until softened, about 5 minutes.
2. Stir in black beans, tomatoes, green chiles, chili powder, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the mixture has thickened.
3. Preheat oven to 375°F (190°C).
4. Spread about 1/4 cup of the bean mixture down the center of each tortilla. Sprinkle with cheese.
5. Roll up the tortillas and place them seam side down in a 9x13 inch baking dish.
6. Bake for 20-25 minutes, or until the cheese has melted and the tortillas are golden brown.
7. Serve with sour cream, avocado, and your favorite toppings.

Nutritional Information:

• Calories: 300 per serving
• Protein: 15 grams
• Carbohydrates: 40 grams
• Fat: 15 grams

Dish Characteristics:

• Savory and flavorful
• Creamy and cheesy
• Vegetarian and packed with vegetables
• Easily customizable with various toppings

User Comments:

• "These enchiladas were delicious! They were so flavorful and cheesy, and the vegetables added a nice crunch."
• "I love that this recipe is vegetarian, but it still tastes like a classic enchilada."
• "These were so easy to make, and my family loved them. I will definitely be making them again."

Special Precautions and Tips:

• If you don't have green chiles, you can substitute 1/4 cup of chopped jalapenos.
• To make these enchiladas vegan, use vegan cheese and sour cream.
• For a spicier version, add more chili powder or a few dashes of cayenne pepper.