Citric Acid Free Gluten Free Vegetable Enchiladas

Total time1 hr 5 min

Prep time25 min

Cook time40 min

Citric Acid Free Gluten Free Vegetable Enchiladas

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Ingredients

4 servings

For the filling

2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium zucchini, diced into ½-inch pieces
1 medium red bell pepper, diced
1 cup corn kernels, fresh or thawed frozen
1 can (15 oz) black beans, drained and rinsed
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp salt

For the enchilada sauce

2 tbsp olive oil
3 cloves garlic, minced
2 tbsp chili powder
1 tsp ground cumin
½ tsp dried oregano
1 can (15 oz) tomato sauce
1 cup chicken broth
½ tsp salt

For assembly

8 corn tortillas (6-inch)
1 ½ cups shredded monterey jack cheese, divided

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
¼ cup sour cream (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Heat 1 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the zucchini and red bell pepper and cook, stirring occasionally, until softened and lightly browned at the edges, about 6–7 minutes.
2
Add the corn, black beans, cumin, chili powder, smoked paprika, and salt to the skillet. Stir to combine and cook until the spices are fragrant and the mixture is heated through, about 2 minutes. Transfer the filling to a bowl and set aside. Wipe the skillet clean.

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