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Savory vegetable enchiladas are a delightful and healthy alternative to traditional enchiladas, offering a burst of flavor that pleases both the palate and the eye. This dish combines the vibrant colors and fresh flavors of various vegetables with a rich, creamy avocado sauce that elevates the meal to new heights. As the trend towards plant-based and vegetarian recipes continues to grow, these enchiladas provide a nutritious option that doesn't compromise on taste or satisfaction. In this recipe, you'll discover how to create a wholesome meal that is perfect for family dinners or entertaining guests, showcasing the versatility of fresh ingredients.

Savory Vegetable Enchiladas with Avocado Sauce

Savor the flavors of your next family dinner with these delicious vegetable enchiladas! Packed with vibrant veggies like zucchini, bell peppers, and spinach, and topped with a creamy avocado sauce, this dish tantalizes the taste buds while being a healthy choice. Perfect for plant-based diets, these enchiladas are easy to make and visually appealing. Discover the joy of preparing a nutritious meal that everyone will love, whether serving at home or at gatherings.
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Ingredients
  

For the Enchiladas:

8 small corn tortillas

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

1 medium zucchini, diced

1 bell pepper (any color), diced

1 cup mushrooms, sliced

1 cup fresh spinach, chopped

1 can (15 oz) black beans, rinsed and drained

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

For the Sauce:

2 ripe avocados

1/2 cup Greek yogurt (or sour cream)

1/4 cup fresh cilantro, chopped

Juice of 1 lime

1/2 teaspoon garlic powder

Salt to taste

For Assembly:

1 cup shredded cheese (cheddar or Monterey Jack)

1 cup enchilada sauce (store-bought or homemade)

Fresh cilantro and lime wedges, for garnish

Instructions
 

Prepare the Vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté for about 2 minutes until fragrant and translucent.

    Cook the Filling: Add diced zucchini, bell pepper, and sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender. Stir in chopped spinach, black beans, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 2 more minutes until the spinach wilts. Remove from heat.

      Make the Avocado Sauce: In a blender or food processor, combine avocados, Greek yogurt, cilantro, lime juice, garlic powder, and salt. Blend until smooth and creamy. Adjust seasoning to taste and set aside.

        Assemble the Enchiladas: Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of enchilada sauce on the bottom. Warm the corn tortillas in a skillet or microwave until pliable. Take one tortilla, fill it with 2-3 tablespoons of the vegetable mixture, and roll it up tightly. Place seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

          Top and Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle shredded cheese on top. Bake in the preheated oven for about 20-25 minutes, until the cheese is bubbly and golden.

            Garnish and Serve: Remove from the oven and let the enchiladas cool for a few minutes. Drizzle with the avocado sauce and garnish with fresh cilantro and lime wedges.

              Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 4-6 servings