Veggie Enchiladas

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Zucchini, Jalapenos, Onion, Green Pepper

Lets take a break from meat and prepare fresh vegetarian enchiladas.

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Chop the Veggies
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Add the Onions

Add the onions to medium heat with garlic and saute with:

2 Teaspoons of Cumin

1 Tablespoon of Chili Powder

1/2 teaspoon of Cayenne

1 Teaspoon of Pepper/Salt

1 Teaspoon of Paprika

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Add the Rest

After sauteing the onions and spices preheat oven to 365, add the remaining veggies:

1 Zucchini

2 Green Peppers

1 Jalapeno

1 cup of Frozen Corn

1 can of Black Beans

Once everything is sauteed and cooked for 10 – 15 minutes and the oven is pre-heated you can now start putting everything in the tortillas.

Add the veggies and cheddar cheese in the tortillas.

Start adding the rolled tortillas in the dish.

To finish it off, pour the whole (small) can of enchilada sauce over the tortillas and add cheese.

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Now this looks good, but unlike the picture you are about to see, make sure you completely saturate the enchilada sauce ALL over the tortillas. This is important because I made the mistake of only putting SOME of the sauce on these with the cheese.

So once the enchiladas and ready for the oven put them in for 10 -15 minutes or until the cheese is melted to the appropriate desire.

after As you can see…..I burned them. However…here is what not to do.

C’est La Vie

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