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 EnchiladasCourse: DinnerCuisine: VegetarianDifficulty: EasyMedium
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)
Salt and Pepper (to taste)
2 cups shredded cheese
- 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.
- Enchilada Sauce Recipe – HERE