I have been making beef enchiladas for years and this year I finally decided it’s time to try something new. Prit taught me how to make her red and green sauce and decided to used it to experiment with the Veggie Enchilada recipe below. Honestly, I think it’s now my favorite.
Anytime I can find alternative meals with no meat I consider it a win. This dish was so easy to make, and what’s great is you really can customize the mixture based on your favorite vegetables. Whatever you do, it’s important to use homemade sauce. It really does elevate the flavor. I made a batch and added it to the freezer so it’s ready anytime I need it. Without question a game changer.
This recipe will most definitely be on ration in our house. A dish that you can easily prepare ahead of time, cover and place in the fridge.
Vegetarian Enchilada Recipe
Ingredients
1 tablespoon olive oil
1/2 small red onion, diced
1 medium red bell pepper, diced
Sea salt and pepper
3 cloves garlic, finely minced
1 teaspoon sweet or smoked paprika
2 teaspoons ground cumin
1/2 teaspoon ground chili powder
1 cup frozen corn
1 can (15 oz) black beans, drained and rinsed
1.5 cups red enchilada sauce (homemade recipe)
1 tablespoon freshly squeezed lime juice
Tortilla Land Flour tortillas
2 cups freshly grated Monterrey jack or Cheddar cheese, separated
Diced cilantro and avocado, for topping
Instructions
1. Preheat the oven to 350 degrees.
2. In a large skillet, add 1 tablespoon olive oil and heat over medium. Add the diced red onion and diced red pepper. Sprinkle salt and pepper to taste and sauté until onion is translucent and tender. Add garlic and sauté for 30 more seconds or until fragrant. Add the paprika, cumin, and chili powder. Stir until spices are fragrant, about 1-2 minutes. (Lower the heat as needed to prevent burning).
3. Add in the frozen corn, black beans, 1/2 cup enchilada sauce, and lime juice. Lower the heat to medium low and cook, stirring frequently, until the corn is completely defrosted, about 4 minutes.
4. If using raw tortillas cook the tortillas according to package instructions. Set aside to let cool.
5. In a 9×13-inch pan, spread 1/2 cup enchilada sauce along the bottom.
6. Add veggie filling and freshly grated cheese to a cooked tortilla and roll up tightly. Place the enchilada seam side down in the baking dish. Repeat until you’ve used up all the veggie filling and cheese.
7. Evenly spread the last remaining enchilada sauce over the top of the enchiladas. Sprinkle remaining cheese on top of the sauce.
8. Bake, uncovered for 15-18 minutes, or until the cheese is melted.
9. Remove and serve immediately with diced avocado, cilantro, sour cream and additional lime juice.
1. Preheat the oven to 350 degrees.
Ingredients
Instructions
2. In a large skillet, add 1 tablespoon olive oil and heat over medium. Add the diced red onion and diced red pepper. Sprinkle salt and pepper to taste and sauté until onion is translucent and tender. Add garlic and sauté for 30 more seconds or until fragrant. Add the paprika, cumin, and chili powder. Stir until spices are fragrant, about 1-2 minutes. (Lower the heat as needed to prevent burning).
3. Add in the frozen corn, black beans, 1/2 cup enchilada sauce, and lime juice. Lower the heat to medium low and cook, stirring frequently, until the corn is completely defrosted, about 4 minutes.
4. If using raw tortillas cook the tortillas according to package instructions. Set aside to let cool.
5. In a 9x13-inch pan, spread 1/2 cup enchilada sauce along the bottom.
6. Add veggie filling and freshly grated cheese to a cooked tortilla and roll up tightly. Place the enchilada seam side down in the baking dish. Repeat until you've used up all the veggie filling and cheese.
7. Evenly spread the last remaining enchilada sauce over the top of the enchiladas. Sprinkle remaining cheese on top of the sauce.
8. Bake, uncovered for 15-18 minutes, or until the cheese is melted.
9. Remove and serve immediately with diced avocado, cilantro, sour cream and additional lime juice.
