Description

These vegetarian enchiladas are straight from our restaurant and are such a crowd-pleaser! A cozy, healthy dinner made with black beans and healthy veggies and lathered up with our 5-minute enchilada sauce! Vegan and Gluten-free adaptable!

Ingredients

Units

1–2 tablespoons olive oil
1 onion diced
4 garlic cloves, rough chopped
1 red bell pepper diced
1 small yam, diced small ( or sub zucchini)
1/2 teaspoon salt
1 ear of corn, kernels cut off (about 1 cup) or sub other veggies!
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon dried oregano
1 14–ounce can black beans rinsed, drained
1/4 cup chopped cilantro ( optional)
2 cups homemade enchilada sauce (or store-bought)
8 x 8-inch whole wheat tortillas ( or sub corn)
2 cups grated cheese (8-10 ounces pepper jack, Mexican blend, cheddar, Mozzarella) or sub vegan cheese!
Garnishes: sour cream, avocado, pickled red onions and hot sauce.

Instructions

Preheat oven to 375 F
If making the homemade enchilada sauce, place all ingredients in a blender and blend until smooth.
Make the filling: Heat oil in a large skillet over medium-high heat. Add onion and stir 2-3 minutes until fragrant. Lower heat to medium add bell pepper, yams, garlic and salt. Saute this until yams and peppers are tender about -7-9 minutes. If mixture gets dry, add a splash of water, lower heat and cover and gently steam until yams are fork-tender. Fold in the fresh corn and cumin, coriander and oregano. Saute 3 more minutes. Remove from heat. Add the black beans, taste for salt, adding more if you like. Stir in half the cilantro.
Grease a 9 x 13 baking dish. Pour 1/2 cup of the enchilada sauce and spreading around so the bottom of the pan is nicely coated.
Assemble your Enchiladas: Place 1/2 cup filling down the center of the tortilla add 3 tablespoons grated cheese over top and wrap it up tightly. Place enchilada seam side down over the sauce. Repeat with the remaining 7 tortillas nestling them side by side. Pour the remaining Enchilada Sauce over the enchiladas, leaving the edges exposed if you like (for crispy edges). Sprinkle with remaining cup of cheese.
Place in the hot oven, foiled for 20 minutes then uncover for the last 6-10 minutes until cheese is nice and melty. Let stand 10-15 minutes before serving ( tented with foil). Scatter the remaining chopped cilantro over the enchiladas. Serve with sour cream and hot sauce.
Serve with Mexican Slaw!

Notes

You need a total of 3-3 1/2 cups of diced veggies ( in addition to the onion).

You could also add shredded chicken to some if need be.

Either the 5-minute enchilada sauce or the Roasted enchilada sauce would be great here!

These can be made ahead and refrigerated either baked and reheated or unbaked. If baking uncooked, cold from the fridge, let enchiladas come to room temp before baking (30 mins) and cover with foil for more even baking. Take foil off and let it get golden.

If freezing, bake first.

Nutrition

Serving Size: One 8 inch enchilada
Calories: 397
Sugar: 5.3 g
Sodium: 762.1 mg
Fat: 17.9 g
Saturated Fat: 6.9 g
Carbohydrates: 45.6 g
Fiber: 10.9 g
Protein: 15.3 g
Cholesterol: 22.4 mg