Probably one of my all-time favorite meals, enchiladas always make me so happy. I will eat them stuffed with almost anything. Lately, I've been doing straight-up veggie, to help minimize the amount of meat I eat each week, and because they really taste great. I don't make my own enchilada, I buy it from my favorite restaurant--they are the experts! If you make your own (you rock), use that. (Otherwise, canned is totally fine, but do think the quality of an authentic Mexican brand is better in flavor and texture.)
I love fresh cilantro, sour cream and tomatoes over top. Black olives and guac are a close second!
Notes: Oil is organic, non-gmo Canola.
EASY VEGGIE ENCHILADAS
Ingredients: 1 tbsp. neutral oil, 1 small onion, 2 minced garlic cloves, 1/2 tsp. ground cumin, 1/2 tsp. salt, 1/2 tsp. pepper, 1 tsp. ground oregano, 1 cup cauliflower florets, 1 cup broccoli florets, 1 diced carrot, 1/2 bell pepper-diced, 1/2 can black beans-drained, six 8-inch tortillas, 14 ounces enchilada sauce, 2 cups Mexican-blend shredded cheese.
1. Preheat oven to 375* F and spritz a 10-inch baking dish with cooking spray.
2. Heat oil in a skillet pan over medium-high heat until glossy. Add onion, garlic and carrot. Cook for 5 minutes, stirring frequently until carrot has slightly softened. Add salt, pepper, cumin and oregano.
3. Tip in the rest of the veggies and then give the entire pan a splash of water. Cover and cook another 7-10 minutes, until veggies are just tender.
4. Warm tortillas between damp paper towels in the microwave to keep them from splitting. 5. Pour 1/4 cup enchilada sauce over the bottom of the baking dish. Stuff and roll up tortillas, placing them seam-side down into the dish.
6. Pour over the remaining enchilada sauce. Top with cheese. Cover with foil, making sure foil does not touch the cheese, or it will stick. Bake for 35 minutes until cheese is majestically melted.