This Tuesday, change up your taco routine with this super quick enchilada recipe – emphasis on the chill. As someone who loves spice, these enchiladas are impressive enough to wow guests at a dinner, vegan or otherwise, and easy enough that you won’t reel at the mess afterwards. Although, be warned , these enchiladas are messy to eat. I wouldn’t suggest consuming them around anyone you may be embarrassed to have melted vegan cheese on your..well everywhere. But seriously, this is my go-to for any gathering or undemanding, stay at home dinner.
Makes 8 to 9 enchiladas
(suggested for 4 people – two per person)
- 1 Zucchini
- 1 ½ cup of corn
- 1 3/4 cups of Amy’s refried black beans
- 1/2 of a red onion
- One green bell pepper
- Pinch of garlic powder
- Old bay Seasoning
- 3 tbsp. of cut cilantro
- One can of Hatch Medium Enchilada sauce
- As much Daiya shredded cheddar cheese you desire!
- Mission’s whole wheat wheat soft taco tortillas (usually comes ten per bag)
- Preheat oven to 400 degrees.
- Heat pan over medium heat with vegetable oil.
- Dice zucchini, peppers and onion, roughly the same size, add corn and sauté for 5 minutes, or until caramelized, with a pinch of garlic powder and 2 tsps. of Old Bay. Feel free to also add cheese and a bit of enchilada sauce to pull flavor together.
- In a separate saucepan, heat refried beans.
- After vegetables are cooked and fully sautéed, combine the veggies and beans. Mix thoroughly in order to ensure each scoop has a fair amount of veggies.
- Grab your pyrex, coat with oil in order to ensure a smooth enchilada to plate transaction.
- Take your Mission whole wheat soft taco tortillas and put 1/4 to 1/3 cup of bean and veggie filling in the center of tortilla. Spread out a bit. Make sure to not over stuff.
- Take the back of the tortilla and tuck inwards, towards filling. Then roll one side of tortilla around filling and tuck in tightly.
- Repeat with each tortilla, lining them up in your pyrex.
- Once all your tortillas are fully prepared, add a generous amount of Hatch’s Enchilada sauce over the rolled tortillas. Add your cheese, as much cheese as you please. Optional: add about 3 tbsp. of cilantro on top!
- Bake for 20 minutes, checking periodically. After, take out of the oven and let cool.
- With a spatula, cut around the edges to make sure nothing is stuck, and then its time to serve and dig in!
There are a few variations to this meal you can make, in order to suit your own palette. For example, traditionally, enchiladas are made with corn tortillas. If you want to make them more spicy you may add jalapeños either in filling or on top, or cut up lime wedges to add a citrus kick to your dish. You can also serve with vegan sour cream or avocado! This dish is a really fun way to great creative in the kitchen, adding things you like and taking out things you don’t in order to make it your own enchilada experience.
If you make this recipe, I’d love to see your end results @vegheadvagabond !