Recipe

Vegetarian Enchiladas Recipe

	Jenged / All my dishes 1 year, 9 months ago 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. This is so good, ... More Prep:40m Cook:60m Servings:4	Jenged
	cheese garlic beans tortillas cheap easy vegetarian vegan

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Ingredients

2 Tbs olive oil

1/2 to 1 head of garlic, depending on taste

1 1/2 inch long piece fresh ginger

1 small onion

1-2 fresh jalapeños, diced or 1 can of chilies (for more mild--adds sodium)

1 15 ounce can of whole beans, rinsed and drained (to remove sodium)

(black, pintos, and kidneys all work well)

1/4 cup chopped fresh cilantro

1 can whole black olives, rinsed, drained and sliced

1 cup of good sharp cheddar, grated (optional)

4 large "burrito" sized or 6-8 regular sized tortillas

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)

9 x13 glass baking dish (The acid in the chilie s and sauce will react negatively with metal and ruin the flavour)

Directions

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

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