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© Sunshine Urbaniak

Veggie Enchiladas

simply organic red enchilada simmer sauceI’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

Veggie Enchiladas

Servings: 4-6

AuthorSunshine UrbaniakCategoryTotal Time45 mins

INGREDIENTS

12 Flour Tortillas (8")
1 cup Basmati or Jasmine Rice
1 tbsp Olive Oil
½ cup Red Onion, chopped
2 Garlic Cloves, minced
1 Bell Pepper (Or 2 Small), chopped
1 tsp Cumin
¼ tsp Cayenne (Or more if you prefer spicier)
1 Tomato, diced
3 tbsp Cilantro, minced
1 Can Black Beans, drained and rinsed
1 Can Corn, drained and rinsed
½ tsp Salt + Pepper
2 ½ cups Cheddar Cheese, shredded
2 Bags Red Enchilada Sauce
Toppings: Avocado, Sour Cream/Lime Crema, Cilantro, Limes

DIRECTIONS

1

Preheat oven to 350 degrees.

2

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.

3

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.

4

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).

5

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

 12 Flour Tortillas (8")
 1 cup Basmati or Jasmine Rice
 1 tbsp Olive Oil
 ½ cup Red Onion, chopped
 2 Garlic Cloves, minced
 1 Bell Pepper (Or 2 Small), chopped
 1 tsp Cumin
 ¼ tsp Cayenne (Or more if you prefer spicier)
 1 Tomato, diced
 3 tbsp Cilantro, minced
 1 Can Black Beans, drained and rinsed
 1 Can Corn, drained and rinsed
 ½ tsp Salt + Pepper
 2 ½ cups Cheddar Cheese, shredded
 2 Bags Red Enchilada Sauce
 Toppings: Avocado, Sour Cream/Lime Crema, Cilantro, Limes

Directions

1

Preheat oven to 350 degrees.

2

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.

3

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.

4

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).

5

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.

Veggie Enchiladas

Veggie Enchiladas

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