Veg Enchiladas | Vegetarian Enchiladas Recipe | Mexican Cuisine | Dinner Recipe

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and adds a cheesy flavor, while processed cheese is often cheaper.

black beans

🥗Healthier: kidney beans

💰Cheaper: pinto beans

Kidney beans are higher in protein, while pinto beans are often less expensive.

Preheat the oven to 180°C (350°F).

Chop 1 onion and 2 cloves of garlic.

Sauté the onion and garlic in a 12-inch cast iron skillet until translucent.

Add 2 cups of mixed vegetables and cook until tender.

Stir in 1 can of black beans, 1 teaspoon of cumin, and 1/4 cup of chopped cilantro; cook for a few more minutes.

Warm 8 corn tortillas in a separate pan until pliable.

Fill each tortilla with the vegetable mixture, roll them up, and place in a baking dish.

Pour 2 cups of enchilada sauce over the rolled tortillas and sprinkle 1 cup of cheese on top.

Bake for 20-25 minutes until heated through and cheese is melted.

Garnish with lime wedges and additional cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens