© Sunshine Urbaniak
Veggie Enchiladas
I’m always trying to make more vegetarian meals for my family, so I decided to try a veggie enchilada that could be deeply flavorful but also not too spicy so my kids would eat it. It took a couple of tries to finally nail down a recipe. Overall it’s pretty simple. Cook up the filling in a pan, roll them up in a tortilla, and bake them for 15 minutes. For the red enchilada simmer sauce, I use Simply Organic. It’s readily available at most grocery stores and it has a nice flavor and not overly spicy. For this recipe, you’ll need two bags.
Veggie Enchiladas
Servings: 4-6
AuthorSunshine UrbaniakCategoryDinnerTotal Time45 minsINGREDIENTS
DIRECTIONS
Preheat oven to 350 degrees.
Cook rice. Combine 1 cup of rice with 2 cups of water, dash of salt and slowly bring to a low boil. Reduce to low simmer with lid on. Once done, set aside. Can be done ahead.
While rice is cooking, prepare filling. Add olive oil to a large pan over medium heat. Add in onion, garlic, bell pepper, cumin, and cayenne and sauté for 5-7 minutes, until peppers are soft. Lower the heat and add in tomato, cilantro, beans, corn, and salt and pepper, and cook another 5 minutes. Turn off heat and mix in rice and 1/2 cup cheese.
Assemble the enchiladas. Lightly spray two 9 x 12 pans with non-stick spray. Fill each tortilla with roughly 1/2 cup of filling and gently roll and place seam side down in the pan. Once they are all rolled, pour the enchilada sauce over the tortillas. Lastly, sprinkle the remaining 2 cups of cheese on top (1 cup per pan).
Place pans in the oven until warm and bubbly, about 15 minutes. Let cool slightly before serving. Add toppings such as sliced avocado, chopped cilantro, sour cream, or a lime crema.
Ingredients
Directions
Preheat oven to 350 degrees.
Cook rice. Combine 1 cup of rice with 2 cups of water, dash of salt and slowly bring to a low boil. Reduce to low simmer with lid on. Once done, set aside. Can be done ahead.
While rice is cooking, prepare filling. Add olive oil to a large pan over medium heat. Add in onion, garlic, bell pepper, cumin, and cayenne and sauté for 5-7 minutes, until peppers are soft. Lower the heat and add in tomato, cilantro, beans, corn, and salt and pepper, and cook another 5 minutes. Turn off heat and mix in rice and 1/2 cup cheese.
Assemble the enchiladas. Lightly spray two 9 x 12 pans with non-stick spray. Fill each tortilla with roughly 1/2 cup of filling and gently roll and place seam side down in the pan. Once they are all rolled, pour the enchilada sauce over the tortillas. Lastly, sprinkle the remaining 2 cups of cheese on top (1 cup per pan).
Place pans in the oven until warm and bubbly, about 15 minutes. Let cool slightly before serving. Add toppings such as sliced avocado, chopped cilantro, sour cream, or a lime crema.
Notes
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