Veggie Enchiladas
These Veggie Enchiladas are a perfect addition to your Mexican Food Night, loaded with mushrooms, bell peppers, onions, and seasoned with cumin and oregano, all topped with a delicious nondairy cheese and enchilada sauce.
Equipment
- 9 × 13-inch (23 × 33-cm) baking dish, frying pan or cast-iron skillet, measuring spoons, measuring cups, spatula
Ingrediënten
- 12 corn tortillas
- 2 cups 320 g diced yellow onion
- 2 cups 470 ml enchilada sauce
- 1 tablespoon 15 g minced garlic
- 2 ounces 56 g black olives, sliced or diced
- 1 red bell pepper cored, seeded, and diced
- ¼ teaspoon ground black pepper
- 1 pound 455 g refried beans
- ¼ teaspoon ground cumin
- 1 tablespoon 30 ml extra-virgin olive oil
- 20 slices jarred nacho-style jalapeño chiles optional
- 8 ounces 227 g mushrooms, sliced
- ¼ teaspoon dried oregano
- 12 ounces 340 g Nutty Cheese, Mexican variation (or favorite nondairy cheese), grated or chopped
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Coat a 9 × 13-inch (23 × 33-cm) baking dish with nonstick spray.
- In a frying pan or cast-iron skillet, heat the olive oil over medium-high heat.
- Add the mushrooms, bell pepper, onion, and garlic.
- Sauté for 10 to 12 minutes.
- Stir in the cumin, oregano, and black pepper.
- Remove from the heat and set aside.
- To the center of a tortilla, add about 3 tablespoons (45 g) of beans, ¼ cup (45 g) of the veggie mixture, and ½ ounce (14 g) of cheese.
- Roll up the tortilla and place seam side down in the baking dish.
- Repeat with the remaining tortillas.
- Spread the enchilada sauce evenly over the top of the rolled-up enchiladas.
- Sprinkle the remaining 6 ounces (170 g) cheese evenly over the sauce.
- Sprinkle the olives over the cheese, and the jalapeños if using.
- Bake for 30 minutes, or until bubbly and cooked through.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a dollop of nondairy sour cream, a few slices of ripe avocado, and fresh cilantro leaves for an extra burst of flavor.
Wine Advice:
A crisp white wine, such as Sauvignon Blanc or a light Pinot Grigio, pairs well with the spices and creamy texture of the dish.
Nutritional Information
Calories: 160 kcal | Carbohydrates: 22 g | Protein: 7 g | Fat: 7 g | Fiber: 5 g | Sugar: 3 g | Salt: 0.6 g
