How to Make Vegetarian Enchiladas (Vlogust Day 2, #YTMM)
Recipe Information
Vegetarian Enchiladas
Cultural Context
Enchiladas are a traditional Mexican dish that dates back to the Aztecs, who would eat rolled tortillas filled with various ingredients. Vegetarian enchiladas have gained popularity as a meat-free option, reflecting modern dietary preferences while still honoring the dish's rich history.
cheese
🥗Healthier: nutritional yeast
💰Cheaper: processed cheese
Nutritional yeast is lower in fat and adds a cheesy flavor.
black beans
🥗Healthier: kidney beans
💰Cheaper: pinto beans
Kidney beans are more nutritious, while pinto beans are often cheaper.
Combine black beans, corn, chopped spinach, shredded cheese, chopped onion, ground cumin, and dried red peppers in a large bowl.
Rinse black beans before adding them to the bowl.
Use about 10 to 12 ounces of frozen corn, which is more than half of a 16-ounce bag.
Thaw the frozen spinach and squeeze out excess water before adding it to the mixture.
Add approximately 1.5 cups of shredded cheese to the mixture, reserving some for topping later.
Chop the onion and add it to the mixture.
Add 1 teaspoon of ground cumin to the filling mixture.
Add dried red peppers to the filling mixture according to taste preference.
Poke holes in the sweet potatoes with a fork and microwave them for about 10 minutes until softened.
In a medium to large saucepan, heat 2 tablespoons of olive oil.
Add 2 teaspoons of ground cumin to the heated oil.
Stir in 1/2 cup of flour and whisk together with the oil and cumin.
Add approximately 3/4 cup of tomato paste to the saucepan and mix well.
Dissolve 2.5 teaspoons of better than bouillon in about 20 ounces of water and add to the saucepan, stirring to combine.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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