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Yummy veggie enchiladas
I’ve been making a version of these enchiladas almost every week for the past year. They are so tasty and you can really tweak the recipe to work with whatever ingredients you have. I think this recipe proves you don’t need meat to feel satisfied! I list very few quantities to keep the recipe flexible.
- Whole wheat tortillas (I usually use 10)
- bell peppers
- sweet potatoes, peeled and diced
- fresh corn
- paprika (smokey is delicious, but sweet works)
- mexican seasoning
- Eden Foods canned beans (pinto or black)
- jar of salsa
- Robertos enchilada sauce (or more salsa/tomato puree for the non-spicy kid version)
- monterrey jack or cheddar cheese
- avocado, or guacamole
- Dice onions, bell peppers, zucchinis, and sweet potatoes and saute in large pot. Add chopped garlic at the end. Season with salt, pepper, cumin, paprika, and mexican seasoning. You can add a few diced tomatoes if you have some on hand too.
- Cook fresh corn in boiling water for five minutes. Cut corn off the cob and add to veggie mix.
- Puree canned beans, some salsa, some cumin, and some salt in a food processor to make your own creamier refried beans.
- Drizzle pan with olive oil and some enchilada sauce. Fill tortillas with beans, veggies, and a touch of shredded cheese. Place side by side in pan until full. Cover with enchilada sauce and top with shredded cheese. For the kids, I mix tomato puree with salsa for an easy, quick, mild enchilada sauce.
- If possible, let stand in the fridge for a few hours to allow the tortillas to soak up the sauce. Bake at 350 for approximately 30 minutes, or until cheese browns.
- Serve with sliced avocados or guacamole.
These also freeze well, so you can make a dish for tonight and one for a night when you need an easy dinner. Obviously you will have to adjust the bake time for the frozen one–likely over an hour instead of 30 min.