Vegetarian Enchiladas
From jenged 16 years ago
- 60 minutes to make
- Serves 4
Are you a vegetarian who loves enchiladas but is tired of settling for just cheese? Or just looking for a healthier alternative to the fat -laden meat enchilada? Here's a healthier alternative to one of my favourite Mexican dishes. Read more This is so good, you can make it vegan (and completely healthy) by leaving out the cheese altogether (sacrilege, I know)... Rinse the canned items to lower sodium and use whole black or kidney beans and multi-grained tortillas to increase health benefits....and its still yummy... See less
Ingredients
- 2 Tbs olive oil shopping list
- 1/2 to 1 head of garlic, depending on taste shopping list
- 1 1/2 inch long piece fresh ginger shopping list
- 1 small onion shopping list
- 1-2 fresh jalapeños, diced or 1 can of chilies (for more mild--adds sodium) shopping list
- 1 15 ounce can of whole beans, rinsed and drained (to remove sodium) shopping list
- (black, pintos, and kidneys all work well) shopping list
- 1/4 cup chopped fresh cilantro shopping list
- 1 can whole black olives, rinsed, drained and sliced shopping list
- 1 cup of good sharp cheddar, grated (optional) shopping list
- 4 large "burrito" sized or 6-8 regular sized tortillas shopping list
- enchilada sauce (The sauce you use totally changes the flavour. I like to use 2-3 cans of El Pato salsa de Chile Fresco or 1 bottle of Trader Joe's) shopping list
- 9 x13 glass baking dish (The acid in the chilie s and sauce will react negatively with metal and ruin the flavour) shopping list
How to make it
- Pre-heat oven to 375 degrees.
- Heat olive oil in a skillet over low heat
- In a food processor, chop garlic, ginger and onion
- Add to oil and sautée until aromatic, about 30 seconds
- Add jalapeños/ chilies, and sautée until fresh jalapeños begin to soften
- Add beans and heat through, remove from heat
- Stir in cilantro and set aside for about 10 minutes to absorb flavour
- Pour enough enchilada sauce in the baking dish to cover the bottom
- Place a small amount of beans, olives and cheese in a line across one side of the tortilla and roll
- Place rolled tortilla in pan and repeat until pan is full--its OK to squish them in
- Sprinkle any remaining ingredients (EXCEPT cheese) on top and pour remaining sauce over covering the tortillas as completely as possible
- Cover with foil and bake 45-60 minute or until bubbly
- If using cheese, remove from oven, set oven to broil, remove tin foil, top with cheese and any remaining olives and broil 1-2 minute until cheese begins to brown
- Let cool for 10 minute before serving
- OPTIONAL: Top with sliced avocado, salsa, sour cream
sylvansinger
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" It was excellent "