Veggie Enchiladas
Ingredients
  • 1/2 onion, diced
  • 1 bell pepper, diced
  • 1 jalapeno pepper, diced
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 3 tablespoons olive oil
  • 6-8 flour tortillas (depending on size)
  • 2 cups shredded cheese (cheddar or Monterey Jack)
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Steps
  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a large skillet over medium heat, add the onion, bell pepper, jalapeno pepper, garlic powder, cumin powder, chili powder, smoked paprika, salt and pepper. Saute for 5 minutes until vegetables are softened.
  3. Add olive oil and stir to combine.
  4. Lay a tortilla flat on a cutting board or plate. Place 1/4 cup of the vegetable mixture in the center of the tortilla. Sprinkle 1/4 cup of cheese over top.
  5. Roll up the tortilla and place it in a greased 9x13 baking dish. Repeat with remaining ingredients until all tortillas are filled.
  6. Sprinkle remaining cheese over top of enchiladas.
  7. Bake for 20-25 minutes until cheese is melted and bubbly.
Tags
vegetarian
enchiladas
mexican food
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