Vegetable Verde Enchiladas

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In case you haven’t figured it out yet, I love Mexican food.  I legitimately think I could eat it every day and never get sick of it.  I have no idea where this obsession stemmed from, but I will continue to eat it until I finally do get tired of it.  And I will continue to find ways to make it new!  So, I present to you… Vegetable Verde Enchiladas!

Verde enchilada sauce is one of those perfect items to me.  It’s not too spicy or overpowering but has tons of flavor.  Sometimes I just want to eat it with a spoon, but that’s just the ultimate fat kid in me coming out.  I wanted to come up with something that was delicious using one of my favorite sauces but also fill it up with something else besides fake meat.  Hispanic food uses a LOT of vegetables in a lot of their dishes so why not take advantage of that?

Ingredients:

8 medium size tortillas
2 10 oz cans of verde enchilada sauce
1 cup of vegan Mexican cheese
1 tablespoon of vegan butter
2 garlic cloves, minced
2 teaspoons cumin
1 teaspoon salt
1 medium onion, chopped
1 green pepper, chopped
1 can of black beans, drained
1 can of diced tomatoes, drained
1 jalapeno, diced
2/3 cup ground meatless crumbles (optional)

Vegetable Verde Enchiladas

Preheat oven to 375.  In a large skillet, melt butter over medium heat.  Add garlic, onion, jalapeno, and green pepper until soft.  

 

Vegetable Verde Enchiladas

Add corn, meatless crumbles, drained black beans and tomatoes, cumin and salt.  Heat through. 

Vegetable Verde Enchiladas

On a cutting board, pour a couple spoonfuls of the filling in the tortillas; enough to cover the middle, almost edge to edge.  Fold over each edge, tightly, to keep the filling in.  

Vegetable Verde Enchiladas

Pour about half a can of the enchilada sauce into a large casserole dish; just enough to line the bottom of the pan.  Tightly pack in your filled tortillas until the pan is lined (usually 6 to 8).  

Pour the rest of the enchilada sauce over the tortillas, including the other can.  Sprinkle with cheese and bake for 20 minutes, until edges of tortillas are slightly browned and cheese is melted.

Serve with your favorite vegan sour cream and enjoy!

Vegetable Verde Enchiladas

Vegetable Verde Enchiladas
Serves 4
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Ingredients
  1. 8 medium size tortillas
  2. 2 10 oz cans of verde enchilada sauce
  3. 1 cup of vegan Mexican cheese
  4. 1 tablespoon of vegan butter
  5. 2 garlic cloves, minced
  6. 2 teaspoons cumin
  7. 1 teaspoon salt
  8. 1 medium onion, chopped
  9. 1 green pepper, chopped
  10. 1 can of black beans, drained
  11. 1 can of diced tomatoes, drained
  12. 1 jalapeno, diced
  13. 2/3 cup ground meatless crumbles (optional)
Instructions
  1. Preheat oven to 375. In a large skillet, melt butter over medium heat. Add garlic, onion, jalapeno, and green pepper until soft.
  2. Add corn, drained black beans and tomatoes, cumin and salt. Heat through.
  3. On a cutting board, pour a couple spoonfuls of the filling in the tortillas; enough to cover the middle, almost edge to edge. Fold over each edge, tightly, to keep the filling in.
  4. Pour about half a can of the enchilada sauce into a large casserole dish; just enough to line the bottom of the pan. Tightly pack in your filled tortillas until the pan is lined (usually 6 to 8).
  5. Pour the rest of the enchilada sauce over the tortillas, including the other can. Sprinkle with cheese and bake for 20 minutes, until edges of tortillas are slightly browned and cheese is melted.
  6. Serve with your favorite vegan sour cream and enjoy!
My Fat Healthy Life http://myfathealthylife.com/
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