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!
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 | Carbohydrates: 22 g | Protein: 7 g | Fat: 7 g | Sugar: 3 g