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Veggie Enchiladas
Sconce&Scone

Veggie Enchiladas

Thie recipe is bursting with bold tex mex flavors. This is a great meal to make just using pantry staples, and a cleanout your fridge recipe every end of the week refrigerator needs. A simple substitution makes these gluten free, and a dairy replacement makes these dairy free and vegan.
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Cook Time 30 minutes
Baking Time 25 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Mexican, Texmex
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bell pepper finely diced
  • 1 sweet potato peeled and finely diced
  • 2 tbsp oil flavorless
  • 1 can black beans drained
  • 1 can kidney beans drained
  • 1 can corn drained
  • 4 oz can diced jalapeños not drained
  • 1.5 tbsp taco seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp dried oregano
  • 1 cup salsa
  • 1/2 cup water
  • 8 flour or corn tortillas 8 inch
For the topping
  • 3/4 cup taco sauce
  • 1/3 cup cream
  • 1 cup mozzarella shredded
  • 1/4 cup green onions chopped
To serve
  • sour cream to serve

Equipment

  • Oven
  • 9x13 in baking dish

Method
 

  1. Preheat your oven to 400 F. Heat the oil in a large pot with alid. Add the bell pepper and sweet potato and sauté for 5 minutes. Then add the drained black beans, kidney beans and corn. Add the seasoning, canned jalapenos and salsa. Saute for 2 minutes, then add the water, give it a good mix, then cover and cook on low for 20 minutes. After 20 minutes turn off the flame and let the mixture cool slightly.
  2. In a small bowl mix the taco sauce and cream. Add 1/3 cup of the enchilada filling into the tortilla and roll into burritos. Place the rolled tortillas fold side down in your baking dish.
  3. Pour over the taco sauce and cream mixture and spread edge to edge. Sprinkle over the shredded mozzarella and green onions. Bake at 400 F for 20-25 minutes, or until the cheese has melted and turned golden brown. Serve warm with a dollop of sour cream.

Notes

Make it gluten free.Replace the flour tortillas for corn tortillas. 
Make it dairy free and Vegan. Omit the cream and cheese and bake, or use a dairy free cream and cheese for the full affect. 
This recipe is very versatile. You can use any vegetables you have on hand. Generally if you have one type of bean and one fresh vegetable you're good to go. Some of my favorite vegetables to add besides the ones mentioned above are zucchini, egg plant and broccoli. I have also added cabbage and spinach and they taste great in this. Just chop the vegetables you're using to the size of a kidney bean to ensure a uniform filling. 
Make it less spicy. You can omit the jalapeños if you want to cut the spice. You an also replace the canned jalapeños with 2 fresh jalapeños if you have them.  
Freeze a batch. These freeze great. I have tried freezing these without the cream topping and cheese and with it. It works great both ways. Just make sure the foil or tray lid is not touching the cheese when you freeze it, or the cheese will stick to the top. You can spray plastic wrap with cooking oil spray and add that between the foil layer to prevent this. 
To bake frozen enchiladas, take the tray out at least 2 hours before baking, and bake at 380 F for 25 minutes. You can cover the tray with foil if the cheese gets brown before the center is warmed through.