Veggie Enchiladas

A seriously yummy Mexican-inspired dish based on this recipe.

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  • Olive oil for sauteing
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 large green pepper, chopped
  • 1 small zucchini, chopped
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp oregano
  • 1 small (14 ounce) can diced tomatoes, drained but save the juice!  (I used unsalted)
  • 2 cups spinach, chopped
  • 1 (14 ounce) can black beans (or beans of your choice), drained and rinsed
  • 2 cups veggie broth
  • 3/4 cup quinoa
  • 1 cup frozen corn, thawed (optional)
  • fresh ground black pepper, to taste
  • 8 oz. tomato sauce (I used unsalted) *See Chef’s Notes*
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  • 1/4 cup vegan mayo
  • 1 tsp ketchup
  • 2 tsp fresh squeezed lime juice
  • 9+ soft corn tortillas
  • handful chopped cilantro
  • For serving, if you want:  lettuce & tomatoes

Preheat oven to 350 degrees.

Prepare Filling: In a medium to large pot (not saute pan!), saute onion, garlic, pepper, and zucchini in olive oil until soft.  Add cumin, chili powder, oregano, diced tomatoes (drain them but save the juice), spinach, black beans, veggie broth and quinoa.  Bring to a boil and simmer (covered) for about 20 minutes or until quinoa is tender.  Add thawed corn.  Season with pepper, to taste.  If really juicy, continue to cook uncovered for a bit longer.

Sauce: Mix tomato sauce with reserved juice and add cumin, chili powder, and salt.

Drizzle:  Mix vegan mayo, ketchup, and lime juice

In a 9 x 13 glass pan, pour enough sauce to cover the bottom.  (*See Chef’s Notes*) Fill the corn tortillas with the filling and place seam down in the pan.  (If yours totally fall apart like mine did, don’t worry!  It will still taste wonderful.)  If you run out of space, drop the remaining filling on top.  Pour the remainder of the sauce over the top and drizzle with the drizzle mixture.  Sprinkle with chopped cilantro.  Bake uncovered for about 20 minutes.

Serving suggestion:  Serve with a bed of lettuce and tomatoes.

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***Chef’s Notes***

We made this again tonight and made 1 change and 1 suggestion for next time.

Suggestion for Next Time:  Red Sauce – My husband thought it could be saucier, with more sauce on both bottom and top.  Next time, I will try increasing all the Red Sauce ingredients by 50% so that it’s:

  • 12 oz. tomato sauce (I used unsalted)
  • 3/4 tsp cumin
  • 3/4 tsp chili powder
  • 3/8 tsp salt

Change if you are in a rush: I made a change tonight to make it go faster and I think I’ll just always do it!  Instead of filling each tortilla with filling, after putting sauce on the bottom, I laid 5 tortillas on the bottom, then poured the filling on top and then used another 4 1/2 tortillas on the top, as shown in my pictures below.

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4 thoughts on “Veggie Enchiladas

  1. Pingback: This week’s menu | Plant Based for Health

  2. Pingback: Black Bean & Sweet Potato Enchiladas | Plant Based for Health

  3. Pingback: Black Bean & Sweet Potato Enchiladas | Plant Based for Health

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