Vegetarian Enchiladas
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.
Make the enchilada sauce by combining 3 tablespoons of all-purpose flour, 1 tablespoon of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of oregano in a pot.
Add 3 tablespoons of olive oil to the pot and whisk in the dry ingredients quickly to avoid burning.
Whisk for about a minute, then add 2 tablespoons of tomato paste and continue whisking.
Gradually add 2 cups of veggie broth while whisking to combine.
Turn up the heat and bring the sauce to a simmer, letting it simmer for about 5 minutes until thickened.
Turn off the heat and add 1 teaspoon of apple cider vinegar, along with salt and pepper to taste.
Preheat the oven to 400 degrees Fahrenheit.
Dice 1 whole red pepper and chop 1 cup of red onion.
In a skillet, heat 1 tablespoon of olive oil and add the chopped red onion, cooking for about 5 minutes until softened and translucent.
Add a pinch of salt to the onions, then add the diced red bell pepper and cook for a few more minutes.
Stir in 1 teaspoon of cumin and then add 4 cups of spinach, cooking it down in two batches (two handfuls at a time).
Once the spinach is wilted, remove the veggie mixture from the heat and set aside.
In a bowl, combine the sautéed veggies, 1 can of black beans (drained and rinsed), 1 cup of Monterey Jack cheese, 1/2 cup of frozen corn, and 2 tablespoons of the enchilada sauce, mixing well.
Grease a baking pan with olive oil using a paper towel or spray.
Add 2 tablespoons of enchilada sauce to coat the bottom of the pan.
Spread a little enchilada sauce on a corn tortilla, add some of the veggie mixture, and roll it up tightly before placing it seam-side down in the baking dish.
Pour enchilada sauce over the rolled enchiladas, leaving the ends bare for crispiness.
Top with cheese and bake in the oven for 20 minutes.
Once baked, garnish with chopped cilantro before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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