These enchiladas are full of delicious colorful vegetables. Try different variations to find the combination right for you!
|12||corn tortillas (or whole wheat)|
|3||cups||vegetables, julienned (onion, bell peppers, zucchini, mushrooms, and spinach may be used)|
|1||tablespoon||Bragg's liquid aminos (or soy sauce)|
|1||can||black beans, drained|
|1||cup||fresh or frozen corn|
|¼||cup||chopped green onion|
|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)|
- 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.