Looking for a delicious and nutritious meal that is also vegetarian? This Vegetarian Enchiladas Recipe will leave your taste buds wanting more! Packed with protein, fresh veggies, and flavorful spices, this recipe from AddM3 is sure to satisfy.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 3 cups cooked black beans (or two cans black beans)
- Salt and pepper, to taste
- Chili powder or taco seasoning mix (about 2 tablespoons)
- Flour tortillas (8 -10 inch size)
- Chopped fresh cilantro leaves for garnish
Enchilada Sauce:
- One can of diced tomatoes with juice (14 oz)
- One cup vegetable broth or water
- Two teaspoons chili powder
- One teaspoon smoked paprika
- Half teaspoon each salt & cumin
Directions/Preparation Instructions
- Preheat oven to 400°F.
- In a large skillet over medium heat, heat the olive oil.
- Add the onions and garlic to it; cook until soft.
- Toss in the sliced bell peppers and sauté until softened (around five minutes).
- Next goes in the cooked black beans as well as seasonings like chili powder/taco seasoning mix then stir well.
- Tou’er done here! At this point you have made some filling for your enchiladas!
To Make The Red Salsa:
- Take all ingredients mentioned under “Enchilada Sauce” into a blender jar and blend till smooth or just use store-bought salsa.
Now takes assembling part:
- Grease baking dish slightly with cooking spray so that your tortilla won’t stick while baking Inside it.
- Fill tortillas with the filling, roll tightly and place seam side down on baking dish until all the tortillas are filled and rolled up.
10.Pour your Red salsa over your enchiladas(rows of filled tortilla uniformed in a patchwork quilt-like fashion) so that each is coated nicely. - Bake for around 25 minutes or until heated through.
Pro-tips:
- Make sure to fully cook your veggies before using them as enchilada filling. You don’t want any raw or undercooked ingredients in the final dish!
- Use fresh herbs like cilantro leaves if possible for garnishing and flavor
- For an extra variation, try adding some shredded cheese on top of the finished enchiladas before baking
Seasoning Options:
- Want more heat? Add some chopped jalapeño peppers to the filling mixture
- Play around with different spices like cumin, smoked paprika, cinnamon, etc for added depth of flavor
Recommended Tools to Make this Recipe:
- Large skillet
- Blender (if making sauce from scratch)
- Baking dish
-Toothpicks (optional)
Cooking Time & Temperature Guidelines:
Preheat oven to 400°F (204°C).
Bake enchiladas for around 25 minutes or until heated through.
To Sum Up:
This Vegetarian Enchiladas recipe is packed with protein and flavorful spices that will leave you feeling satisfied! Its healthy yet delicious features make it perfect for vegetarians looking for something new and exciting to add into their diet.
FAQs
Here are three popular FAQs and answers for a Healthy & Delicious Vegetarian Enchiladas Recipe:
Q: Can I make this recipe gluten-free?
A: Yes, you can easily make this recipe gluten-free by using gluten-free enchilada sauce and tortillas. Many brands of enchilada sauce are naturally gluten-free or offer a gluten-free option. You can also find corn or rice-based tortillas that are free from wheat flour.
Q: How many servings does this recipe make?
A: This recipe makes 8-10 enchiladas, depending on the size of your tortillas and how full you stuff them. It is enough to serve 4-5 people as a main dish.
Q: Can I prepare these enchiladas ahead of time?
A: Yes, you can prepare the enchiladas ahead of time by assembling them up to two days in advance and storing them in the refrigerator until ready to bake. To do so, follow all instructions for stuffing and rolling the tortillas but hold off on pouring any extra sauce over the top until just before baking. When ready to bake, pour remaining sauce over the top and bake as directed. You may need to add a few extra minutes to the baking time if they have been refrigerated beforehand.
