veggie enchiladas
Directions:
Preheat your oven to 450 degrees,
Chop your Onion, Zuchini & Bell Pepper. Rinse & drain your black beans. Set aside.
Make your rice as directed on the package. While it’s cooking, start your veggies.
In a large pan, add olive oil. When warm, add your onions. Cook til they have softened and are translucent.
Add your Zucchini and Bell Pepper. Season with a few sprinkles of taco seasoning and cook for 5-10 minutes, stirring often.
Once your veggies seem soft, add in the black beans.
Add 1 cup of Enchilada Sauce and 2 tablespoons of Sour Cream. Combine.
Add the cooked rice to the pan full of veggies. Combine well.
Assemble the Enchiladas:
Spread around 2 cups of filling on the bottom of the baking dish.
Divide the remaining filling among the tortillas. Tightly roll each tortilla around the filling and place in the baking dish seam side down.
Use the remaining Enchilada Sauce to pour on top of the tortillas.
Sprinkle with the mexican cheese blend.
Bake the Enchiladas for 7-9 minutes or until lightly browned and the cheese is melted.
Top with sour cream and some sliced avocado and enjoy!