So I ate some vegetarian enchiladas that Jessica had made and I thought they were delicious. So I decided I wanted to make some myself, I have no idea if she had all the ingredients I used or not but here is a version I made up on the spot. Any of the ingredients you don’t like can easily be taken out, substituted or just adding in your own vegetables. The measurements also can be changed to add more or less of something, these are just estimates of what I used. Also, if you are someone who must have meat you can easily add that into the recipe. Also the enchilada sauce recipe was not my own so I will post a link at the bottom for the sauce. You can use any sauce to your liking. So this recipe is great to pretty much make your own.
- 1 small head of broccoli
- 1 small head of cauliflower
- 1 – 6 oz can of green chiles
- 1 cup of match stick carrots
- 1/2 pound of mushrooms
- 1 can of corn
- 1 can of black beans
- 8 oz shredded cheese
- 2 – 3 dozen tortillas
- 4 cups of enchilada sauce
- olive oil
- 1 medium sized onion
- non-stick spray
1. Preheat the oven to 425 degrees. Spray a baking sheet with non-stick spray. Wash then cut all of your veggies, the broccoli, cauliflower, mushrooms and onion. The size you cut the veggies is up to you. Put all of the veggies on the baking sheet, also add the matchstick carrots. Put a little bit of olive oil on them and mix it around to coat them. Put them in the oven for about 25 – 30 mins or until tender and browned.
2. Open the can of beans and corn, make sure to drain the can of corn. In a big mixing bowl add the beans, corn, green chiles and mix well. Set this aside and start working on the enchilada sauce. Click here for the recipe! If you don’t have one you already want to use, it only takes about 10 minutes to make this sauce. Once you finish making the sauce let it cool.
3. Warm up your tortillas so they have more flexibility to them. But make sure they are not falling apart. You still need them to hold themselves together. By this time the veggies should be ready to come out of the oven. Take them out and pour them into the bowl you have the corn, beans and chiles in. Mix everything in the bowl together well, then pour in a little bit of enchilada sauce to help coat the vegetables with some more flavor. Lower the heat in the oven to about 350 degrees.
4. This step you can either use the same baking sheet or get a baking pan instead to put the enchiladas in, its up to you. I just used the same baking sheet so I had less dishes. Take one of the warm tortillas either with your hands or using a tong, dip one side of the tortilla into the enchilada sauce. Spoon some of the veggie mix into the tortilla. Then roll closed the tortilla and set it on the baking sheet or pan. Continue this process until all of the veggie filling is gone.
5. Take the leftover enchilada sauce and pour as much or as little as you would like over the enchiladas. Sprinkle the shredded cheese over the sauce. Put the pan in the oven until the cheese melts and starts to get brown. Probably about 10 minutes.
6. Once the cheese is melted to your liking take out of the oven and let them cool a bit before serving.
I do believe some bell peppers would have add a nice crunch to this dish and some more texture. I am hoping to do this next time and if it’s better then this recipe will be updated. I topped these off with sour cream and I thought they were tasty!!! Not going to lie, I thought these were so good that this is pretty much all I ate this weekend!