"This dish does involve a few steps but the cooking time can easily be shortened considerably by making the sauces the day before and putting everything together the day of. The result is a juicy, bursting in your mouth deliciousness!"
Vegetarian Enchiladas
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Prep time 40mins
Cook time 20mins
Serves or Makes: 4-5
Recipe Card
ingredients
- 6 whole wheat chia & quinoa tortillas
- 1 cup cheddar cheese, shredded
- 1/2 cup pepper jack cheese, shredded
- 1 can black beans
- 3 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 2 (28-ounce) cans crushed tomatoes
- 1 tablespoon dried oregano
- 1 teaspoon cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Kosher salt
- 1 tablespoon black pepper
- 1 brown sugar
- 4 tomatillos
- 2 chopped jalapeño
- 2 small finely chopped onion, divided for tomatillo sauce and salsa
- 3 tablespoon finely chopped garlic
- handful of finely chopped cilantro
- 2 juiced lime juice
- 1 cup chopped into small pieces tomatoes
Method
Step 1
Heat oven for 400º Enchilada Sauce: Heat oil in a skillet. Stir in flour and chili powder. Cook a few seconds. Stir in tomato, cumin, garlic powder, oregano, and onion powder. Cook on medium for 10 minutes till thickened. Season with salt and pepper.
Step 2
Tomatillo sauce: Put tomatillos,1 chopped jalapeños, 1 chopped onion and 1 tbsp chopped garlic on a roasting tray and broil till the skin blackens. Let it sit for 10 mins. Add 2 tbsp cilantro, salt and the juice of one lime to the the mixture and blend in a blender till smooth.
Step 3
Salsa: Add tomatoes, 1 chopped onion, 2 tbsp garlic,1 chopped jalapeño, salt, juice of one lime and the rest of the cilantro to a blender and chop fine. This is better done a couple of days before.
Step 4
Top tortillas with black beans, cheddar, pepper jack cheese, tomatillo sauce and salsa. Fold tortillas and place in a greased 9x11” pan.
Step 5
Pour enchilada sauce on top. Sprinkle grated cheddar cheese on top.
Step 6
Bake in the oven for 20 mins.