Easy Cheesy Veggie Enchiladas
Servings: 4 people
Calories: 394kcal
Enchiladas at home are super easy and versatile! These are made with veggies and cheese but you can easily substitute your favorite protein for the bean or cheese and make these paleo or even vegan! Make these extra easy by using pre-made enchilada sauce.
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Equipment
- 8x8 baking dish
Ingredients
- cooking spray
- 8 corn or flour-alternative tortillas like Mi Rancho Organic Corn Tortillas
- 8 oz Monterey Jack or mild cheddar or a blend of both use an easily-melting cheese
- 1 package Frontera enchilada sauce red or green
- 1/2 cup assorted chopped veggies like onion, bell pepper, mild italian peppers
- 1/2 4 oz can mild green chile, diced
- 1/2 15 oz can black beans drained and rinsed
- cumin, garlic powder, salt
- cilantro
- Basmatic Rice
Instructions
- Preheat your oven to 400 F
- Cook rice -- if desired -- according to package directions or in rice cooker
- Spray an 8x8 cooking dish with cooking spray and set aside
- Set up your cheese, veggies, spices and sauce for easy assembly
- Cover your tortillas with a damp paper towel and microwave on high until warm and flexible (we had to split our Mi Rancho tortillas in half batches and microwave for 1 minute for best results)
- Immediately remove and begin assembling your tortillas. Place cheese inside tortilla to one side and roll into a cylinder. Please immediately into baking dish, fold side down. Don't overfill
- Continue rolling and filling, and warming tortillas if necessary, until all are assembled in your dish. You'll likely have to put some cross-wise
- Pour your enchilada sauce on top and sides, covering all exposed tortilla shell
- Add your raw cut veggies on top evenly
- Add your chile. And then your beans
- Sprinkle cumin, garlic powder and salt over top, and then top with any remaining cheese
- Cover your dish with aluminum foil and bake covered 5-8 minutes. Remove foil and bake an additional 25 minutes or until the edges begin to brown
- Remove and add cilantro, if desired. Cool for a few minutes until cheese is set and then cut and serve! We like to serve these over fluffy basmati rice made in our rice cooker
Notes
- It takes a little practice to warm the tortillas to a pliable texture - we broke quite a few initially! More warm is better than less, especially with corn texture. Just be patient and re-warm if they're not bend-y enough
- You can substitute your cheese filling in the tortillas for beans, veggies or shredded chicken for a delicious alternative
- These enchiladas will fuse together a bit in the oven. Don't worry about cutting them perfectly correct; they are great just sliced and served if you can't separate individual tortillas
- Add avocado slices to the top for a creamy addition
Nutrition
Serving: 1serving without rice | Calories: 394kcal | Carbohydrates: 41g | Protein: 22g | Fat: 18g