This is another fun and delicious recipe that adds some variety to your dinner repertoire. The filling is super versatile depending on what kind of vegetables, beans, cheese, and spices you like. Just don’t forget to fold in the cheese!
STEP ONE – Preparations
- Lightly spray an 11×7-inch rectangular baking dish with canola spray.
- Get out a medium size pan, a small pot, and a cheese grater.
STEP TWO – Prepare the Filling
Ingredients:
Extra-virgin olive oil
¼ cup of minced onion
2 minced garlic cloves
3 cups of chopped mixed vegetables of your choice. Our favorites are broccoli, spinach, corn, and peppers but other vegetables work too.
Dash of hot sauce
Salt and pepper
Cilantro
Instructions:
- Heat the pan over medium heat.
- Add 1-2 tablespoons of oil to the pan.
- When the pan is hot, add in the onions and let them cook for 5 minutes.
- Add in the garlic for 1 minute, followed by the finely chopped mixed vegetables.
- Cook for 10 minutes until the vegetables have browned a bit.
- Add in cilantro, salt and pepper, and hot sauce.
- Set aside the filling as you prepare the sauce.
- Preheat the oven to 350°F.
STEP THREE – Prepare the Sauce
Ingredients:
2 tablespoons of canola or other neutral oil
2 tablespoons of all-purpose flour
1 tablespoon of chili powder
½ teaspoon of garlic powder
½ teaspoon of fine sea salt
½ teaspoon of ground pepper
½ teaspoon of cumin
1 ½ cups of vegetable stock or broth
3 tablespoons of tomato paste
Instructions:
- Heat the oil in the small pot over medium heat.
- When the oil is hot, add in the flour and spices and whisk around to incorporate.
- Add in the vegetable stock and tomato paste and whisk them to a smooth texture.
- Allow everything to cook for 10-15 minutes until the sauce is smooth and not too thick.
STEP FOUR – Assemble and Bake
Ingredients:
1 cup of canned beans of your choice (black, kidney, refried, pinto, etc.)
1 cup of shredded cheese of your choice (cheddar, Colby, Monterey Jack, etc.)
Instructions:
- Drain and rinse the canned beans.
- Shred the cheese.
- Place 6 burrito-size flour tortillas on a clean countertop.
- Divide the cooked vegetables, beans, and cheese between the tortillas.
- Roll each tortilla up and place them seam side down in the pan width-wise.
- Pour the sauce over the tortillas.
- Place the enchiladas in the middle of the oven and bake for 30 minutes until they’re bubbly and crispy around the edges.
Recommended serving size: 2 enchiladas
Exchanges: 3 starch, 1 protein, 1 veg, 1 fat
Yum! I was drooling just reading your post. 🙂
LikeLiked by 3 people
Haha thank you. We were drooling writing it 😂
LikeLike
A staple meal in our home that we all love!
LikeLiked by 4 people
It does look so delicious, and quick to prepare too. Thank you.
Joanna
LikeLiked by 3 people
You’re welcome! It’s one of our favorite dinners for those exact reasons!
LikeLike
I have been wanting to do an enchilada and this looks delicious!
LikeLiked by 3 people
Yay! We love to hear that and really hope you enjoy the recipe!
LikeLiked by 1 person
Thank you, will let you know! Looks great!
LikeLiked by 1 person
You’re very welcome 😊
LikeLiked by 1 person
Sounds so amazing!!!
LikeLiked by 3 people
Thank you!
LikeLike
Texas favorite for sure!
LikeLiked by 1 person
We love them here in New England too!
LikeLiked by 1 person
I never would’ve thought that about New England!
LikeLiked by 1 person
Yeah! Not sure if it’s just where we live or the region in general though.
LikeLike
Looks delicious!
LikeLiked by 1 person
Thank you!
LikeLike
Looks great 👍🏻
LikeLiked by 1 person
Thanks! It tastes pretty great too IMO!
LikeLiked by 1 person
Will try it soon and get back to u with my review 👍🏻
LikeLiked by 1 person
It’s good👍😋
LikeLiked by 2 people
Thanks! We agree 😊
LikeLike
This sounds delicious!
LikeLiked by 1 person
Thank you! It is!
LikeLiked by 1 person