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© Sunshine Urbaniak

Veggie Enchiladas

Oct 8, 2019 | Dinner

I was never a real fan of chicken or cheese enchiladas whenever I ordered them at a Mexican restaurant. They just felt flat to me, mostly cheese and way too much sauce. I don’t mean to knock any Mexican tradition, believe me, I love Mexican food. Living in California for nearly 14 years was long enough for Mexican to be a regular go-to in my house. We basically put everything but the kitchen sink into tacos or burritos. And I make a mean chicken tortilla soup. But enchiladas just aren’t my favorite. It seems like they rely more on the red sauce for flavor instead of what’s inside.

simply organic red enchilada simmer sauceSo being that I’m always trying to make more vegetarian meals for my family, I decided to try a veggie enchilada that could be deeply flavorful and also not too spicy so my kids would eat it. It took a couple of times making these to finally nail down the recipe. Overall it’s pretty simple. Cook up the filling in a pan, roll them up in a tortilla, and bake them for 20 minutes. For the red enchilada simmer sauce, I use Simply Organic. It’s readily available at most grocery stores. It has a nice flavor and not overly spicy. For this recipe, you’ll need two bags.

Veggie Enchiladas

Servings: 12

AuthorSunshine UrbaniakCategoryTotal Time45 mins

INGREDIENTS

12 Flour Tortillas (8")
1 cup 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.

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 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.

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

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Veggie Enchiladas
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