Veggie Bean Enchiladas:. Amazing vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade red sauce. Roll tortillas around the cheese and bean fill and arrange enchiladas in the prepared baking dish, seam sides down. Roll up the tortilla and place in the casserole dish, seam-side down.
Some people think vegetarian food can't be filling.
These enchiladas are stuffed with a hearty combination of corn, beans, and zucchini and topped with two types of cheese.
Easy Vegetarian Enchiladas with refried beans & vegetables like zucchini, sweet corn makes a quick mexican meal.
You can cook Veggie Bean Enchiladas: using 11 ingredients and 6 steps. Here is how you cook it.
Ingredients of Veggie Bean Enchiladas:
- Prepare 1 head of broccoli, cut into florets (2 cups).
- It's 1 of red bell pepper, sliced (1 cup).
- Prepare 1 of yellow bell pepper, sliced (1 cup).
- It's 1 of onion, sliced (1 cup).
- You need 1 of drizzle of olive oil.
- Prepare 1 pinch of salt.
- Prepare 14 of -ounce can black beans, or butter beans rinsed and drained.
- It's 2 cups of shredded Cheese.
- You need 2 of –3 cups enchilada sauce 👉 (my homemade enchilada sauce link below) 👇.
- Prepare 10 of –12 corn tortillas.
- It's of cilantro, and green chilli for serving.
Topped with homemade red enchilada sauce, avocado & cheese. These vegetarian enchiladas are gluten free too. Substitute cheese with vegan cheese for a hearty vegan fare. Vegan: These enchiladas can be made without cheese.
Veggie Bean Enchiladas: step by step
- Preheat oven to 180°C. Lightly grease a 13 by 9-inch pan with olive oil or cooking spray..
- In a large skillet over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes. Add the broccoli and both bell peppers, stir, and reduce heat to medium-low. Cover the skillet. Cook, stirring occasionally, for about 8 to 9 minutes, or until the broccoli is brighter green and just starting to turn golden on the edges..
- Transfer the contents of the pan to a medium mixing bowl. Add the drained beans, 1/4 cup cheese and a drizzle of enchilada sauce (about 2 tablespoons). Season with 1/2 teaspoon salt and some freshly ground black pepper, to taste..
- Assemble the enchiladas: Pour 1/4 cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread 1/2 cup filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam side down against the edge of your pan. Repeat with remaining tortillas and filling..
- Bake, uncovered, on the middle rack for 20 minutes. If the cheese on top isn’t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 6 minutes, until sufficiently golden and bubbly. 7. Remove from oven and let the enchiladas rest for 10 minutes (they’re super hot!). Before serving, sprinkle chopped cilantro & chilli Serve immediately..
- ✅NOTES: My homemade enchiladas sauce link below 👇 https://cookpad.com/uk/recipes/13398926-homemade-enchilada-sauce?invite_token=JUtUHKJnBXFcjNBeMWt4vhzV&shared_at=1597174056.
Just let the enchiladas bake and top with fresh avocado. Lentils: Swap out the black beans for lentils- they won't get as creamy but lentils are a solid choice. Greens: Add spinach, kale, or chard to the filling- a great way to boost the filling! How to make vegetarian enchiladas First, cook the garlic, onion, and bell pepper in olive oil in a large skillet until the onion is soft. Add in the frozen corn and cook a few more minutes while it defrosts.