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November 21, 2014

Homemade Vegetable Enchiladas

Doesn’t everything just taste better when it’s made from scratch at home? This time at home has given me a lot of extra time in the kitchen to try new things. One of my favorites was making homemade enchiladas. It was so much easier than I thought it would be and it turned out amazing!! So go ahead and give it a try!

As always, use my recipes as a guide. Feel free to substitute your own vegetables and modify the instructions as desired.

Have fun and enjoy!

Homemade Vegetable Enchiladas

Recipe by Mary WallinCourse: DinnerCuisine: VegetarianDifficulty: EasyMedium
Prep time

30

minutes
Cooking time

30

minutes

Ingredients

  • 1 1/2 c Corn

  • 1 c Black beans (soaked and rinsed)

  • 1/2 Red Onion, sliced thin

  • 1 c Chopped Broccoli

  • 1 c Chopped Red Bell Pepper

  • 1 c Chopped Red Cabbage

  • 3 cloves of Garlic, sliced thin

  • 1 Tomato, sliced or chopped

  • 1/2 c chopped cilantro (optional)

  • Cumin

  • Smoked paprika

  • Salt and Pepper (to taste)

  • 5-6 Tortillas

  • 2 cups shredded cheese

  • Enchilada Sauce

Directions

  • Lightly sautee all your veggies, minus the tomato, in a large saucepan with olive oil
  • Sprinkle in spices while cooking
  • Turn off heat and set aside
  • Cook your enchilada sauce if you are making it from scratch (see notes for recipe)
  • Lightly grease a 13×9 inch pan
  • Spoon vegetable mixture onto tortillas, fold in the sides, and place in the pan, with folded edges down.
  • Pour enchilada sauce across the top of it all, keeping some to add later if you would like.
  • Top with cheese, diced tomatoes, and cilantro
  • Bake in the oven at 375 degrees F until bubbly and warm, approximately 20-30 minutes.

Notes

  • Enchilada Sauce Recipe – HERE

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