Veggie Enchiladas
Ready to transform your kitchen into a fiesta? These Veggie Enchiladas are a perfect addition to your next Mexican Food Night, proving that vegetables can be just as exciting as any other filling. They’re loaded with savory mushrooms, crisp bell peppers, and a cheesy, gooey topping that will make you question how you ever lived without them. Get ready to roll up your sleeves and roll out some serious flavor!
Equipment
- 9 × 13-inch (23 × 33-cm) baking dish
- Frying pan or cast-iron skillet
- Measuring spoons
- Measuring cups
- spatula
Ingredients
- 12 corn tortillas
- 320 g diced yellow onion
- 470 ml enchilada sauce
- 15 g minced garlic
- 56 g black olives sliced or diced
- 1 red bell pepper cored, seeded, and diced
- ¼ tsp ground black pepper
- 455 g refried beans
- ¼ tsp ground cumin
- 30 ml extra-virgin olive oil
- 20 slices jarred nacho-style jalapeño chiles optional
- 227 g mushrooms sliced
- ¼ tsp dried oregano
- 340 g Nutty Cheese Mexican variation (or favorite nondairy cheese), grated or chopped
Instructions
- Preheat the oven to 180°C (350°F).
- 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 & Wine Advice
Serving Tip:
Serve these enchiladas hot and fresh with a dollop of nondairy sour cream, a few slices of creamy avocado, and a sprinkle of fresh cilantro leaves for an extra burst of flavor. They are also fantastic with a side of Spanish rice or a simple salad.
Wine Advice:
With a dish this cheesy and flavorful, you need a wine that can handle the party. A crisp white wine like a bright Sauvignon Blanc or a light Pinot Grigio is the perfect companion. Their high acidity will cut through the richness of the cheese and beautifully complement the savory spices. It’s a pairing that makes every bite feel like a celebration!
Nutrition values
Calories: 160 kcal | koolhydraten: 22 g | Eiwitten: 7 g | Vet: 7 g | Suiker: 3 g