These enchiladas are full of delicious colorful vegetables. Try different variations to find the combination right for you!
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| 12 | corn tortillas (or whole wheat) | |||
| Filling: | ||||
| 3 | cups | vegetables, julienned (onion, bell peppers, zucchini, mushrooms, and spinach may be used) | ||
| 1 | tablespoon | Bragg's liquid aminos (or soy sauce) | ||
| ¼ | teaspoon | salt | ||
| ¼ | teaspoon | garlic powder | ||
| ¼ | teaspoon | cumin | ||
| ¼ | teaspoon | basil | ||
| Topping: | ||||
| 1 | can | black beans, drained | ||
| 1 | cup | fresh or frozen corn | ||
| ¼ | cup | chopped green onion | ||
| ¼ | teaspoon | cumin | ||
| ¼ | teaspoon | salt | ||
| 1 | teaspoon | lime juice (may also use lemon) | ||
| 15-ounce | can | seasoned petite diced tomatoes in juice (or 2 cups of pasta sauce or salsa) | ||
| 2 | cups | vegan cheese sauce | ||
| 1-2 | tablespoons | fresh cilantro, chopped (optional) |
Instructions
- Preheat a nonstick or well-seasoned cast-iron skillet to medium-hot. Meanwhile, place about 1 cup water in a shallow bowl or pie plate.
- Dip tortillas in the water, one at a time, and place on the hot skillet, 30 seconds on each side.
- Cover cooked tortillas with a towel—if they are warm and moist, they stay pliable for rolling into enchiladas.
- Place filling vegetables and seasonings in the nonstick skillet, and add about 2 tablespoons water. Cover and cook on medium-high for 6-7 minutes. Lift lid and stir every 2 minutes.
- Using an oblong casserole dish (Pyrex 9" x 13" or similar), cover the bottom with the canned petite diced tomatoes or salsa and 3⁄4 cup of the Cheese Sauce.
- Place a small amount of filling in each tortilla and roll up. Place on top of the tomato sauce in the casserole dish, and drizzle top with remaining Cheese Sauce.
- Mix together the topping and arrange down the center of the rolled tortillas.
- Bake covered for 30 minutes at 350°F until heated through. Remove cover during last five minutes.
- Garnish with fresh cilantro if desired. Serve.
Prep Time: 1 hour Serving Size: 6 - 8 servings
