Spicy Veggie Enchiladas

These Spicy Veggie Enchiladas use our Red Hot Chile Powder

Ingredients:

• 1 tablespoon vegetable oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 red bell pepper, chopped

• 1 green bell pepper, chopped

• 1 zucchini, diced

• 1 yellow squash, diced

• 1 teaspoon ground cumin

• 1 teaspoon Red Hot Chilli Powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 can (15 ounces) black beans, rinsed and drained

• 1 can (15 ounces) fire-roasted diced tomatoes

• 2 cups shredded Mexican cheese blend

• 10 corn tortillas

• Sour cream and fresh cilantro, for serving

Directions:

1. Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with cooking spray.

2. In a large skillet, heat the vegetable oil over medium heat. Add the onion and garlic and cook until softened, about 3-4 minutes.

3. Add the bell peppers, zucchini, and yellow squash to the skillet and cook for an additional 5 minutes, stirring occasionally.

4. Stir in the ground cumin, Red Hot Chilli Powder, salt, and black pepper. Add the black beans and fire-roasted diced tomatoes and stir until well combined.

5. Remove the skillet from the heat and stir in 1 cup of the shredded Mexican cheese blend.

6. Warm the corn tortillas in the microwave for 20-30 seconds, until pliable. Spoon a heaping 1/4 cup of the vegetable filling onto each tortilla and roll up tightly. Place the enchiladas seam side down in the prepared baking dish.

7. Sprinkle the remaining shredded cheese over the top of the enchiladas.

8. Bake for 20-25 minutes, until the cheese is melted and bubbly.

9. Serve hot, topped with a dollop of sour cream and fresh cilantro.

This recipe is a perfect example of how a little bit of Red Hot Chilli Powder can add a lot of flavor and heat to your dishes. Give it a try and enjoy the spicy, delicious flavors of Mexico in the comfort of your own home!