As the weather has turned cold and dreary here in Chicago, I decided to have a “stay indoors wearing pajamas” day. But, it was a productive day in the kitchen as it was proven once again that a plant-based diet can be utterly delectable. These veggie enchiladas rock!
The recipe below contains a double recipe for the filling. The reason for this is to have a full recipe portion to freeze for later. It takes barely longer to make a double portion of this filling than to make a single portion. Next time you want some veggie enchiladas, thaw the filling, whip up some avocado dressing, and you’ll have them in the oven in no time. Work smart, not hard!
Preheat oven to 400 degrees.
- 1/4 cup olive oil
- 4 medium red onions
- 2 large red peppers, chopped
- 4 garlic cloves, crushed
- 2 cups artichoke quarters, drained
- 1 4-oz can green chiles
- 16 oz fresh spinach
- 2 bunches cilantro, chopped (easiest if you run them through a food processor)
- 4 cups black beans, prepared (or 2 cans of black beans, drained and rinsed)
Add the olive oil, onions, red peppers, garlic cloves, and artichoke quarters to a large skillet. Saute over medium heat for 10 minutes. Add chiles, spinach and cilantro. You will likely need to add the spinach in portions and allow it cook down before adding more. Once all the spinach is wilted, stir in the black beans and remove from heat.
- 2 avocados
- 1 bunch cilantro
- 1/3 cup olive oil
- 1/2 tsp cayenne pepper (or more if you want some spice)
Add all 4 ingredients to the blender and blend until smooth.
- 10 whole wheat tortillas
- 2 cups all natural, no sugar added, no high fructose corn syrup added enchilada sauce
- 1 bunch of cilantro, chopped
Pour 1/2 cup of enchilada sauce on the bottom of a casserole pan. Tilt the pan at different angles until the sauce has coated the entire bottom of the dish.
Heat each side of the tortillas over a flame on the oven briefly. Fill each tortilla with just under 1/2 cup of filling and 1/8 cup of avocado dressing. Freeze the remaining filling.
Roll the tortilla tightly and place in the casserole dish. Be sure the “flap” of the rolled tortilla is face down into the dish. Continue this until all 10 enchiladas are in the casserole dish. Pour remaining enchilada sauce over the enchiladas and top with the chopped cilantro. You can also top with cheese and serve with sour cream if you wish and do not require dairy free.
Place in the oven for 20 minutes. Allow to cool for 10-15 minutes and then, dig in!
Nutritional information will vary slightly, depending on your choice of enchilada sauce and tortillas. A half enchilada will have approximately 190 calories, 5g protein, 22 carbohydrates, 5g fiber, 9g fat, and 1mg iron.
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