Easy Veggie Enchiladas

Name: Easy Veggie Enchiladas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Mexican, Latin American, American
Ingredients: 2 cups enchilada sauce, see tips; 2 tablespoons avocado oil; 1 small onion, chopped (1 cup); 1 red bell pepper, chopped (1 cup); 6 small mushrooms, chopped (1 cup); 1 cup frozen corn kernels; 4 cups (130g) packed spinach leaves, roughly chopped; 1 (15oz) can pinto beans, drained and rinsed, or 1 ½ cups cooked pinto beans; 1 ½ cups shredded cheese; 12 (6-inch) corn tortillas, see homemade corn tortillas; Cooking spray or oil; Diced avocado or guacamole, cilantro leaves, sour cream, pico de gallo, optional for serving

Instructions

Prep:30minCook:25min

Endlessly flexible veggie enchiladas. The filling consists of a combination of veggies and beans. The recipe calls for pinto beans, but most cooked or canned beans will work as a substitute (this includes lentils). Use what you have on hand for the vegetables. If you plan to add a heartier vegetable (like sweet potato), consider roasting it first before adding it to the filling. A 13×9-inch baking dish will fit 12 enchiladas (made with 6-inch tortillas) when lined up in two rows, with 6 enchiladas per row. Alternatively, you can fit 9 to 10 when lined up in one row down the middle of the dish.

Updated at: Sat, 23 Nov 2024 11:07:29 GMT