Vegetable Enchiladas (Oamc)

Jun 03, 2023June 3, 20230 12
Vegetable Enchiladas baked to perfection
in Vegetarian

Prep

25 min

Cook

40 min

Ready In

65 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons olive oil
2 teaspoons ground cumin
1/4 cup flour
1/4 cup tomato paste
1 can reduced-sodium vegetable broth
salt
pepper
cayenne
3 cups monterey jack pepper cheese , grated
1 can black beans
10 ounces frozen spinach , thawed and squeezed dry
10 ounces frozen corn kernels , thawed
1 chopped jalapeno ( optional )
6 scallions , chopped green and white parts separated
16 low-fat corn tortillas

Nutrision Information

Servings Per Recipe
8
Calories
382
Sugar
4g
Fat
19g
Vegetable Enchiladas are a delicious way to incorporate more vegetables into your diet. The dish originates from Mexico and is traditionally made with filling wrapped in a tortilla and topped with sauce. This recipe has been adapted to include nutritious ingredients such as black beans, spinach, and corn, with an added kick from the optional jalapeno. This is an easy recipe to make and can be adapted for meal prep, large groups, and for freezing. The flavors and textures of this dish make it a satisfying meal and a crowd-pleaser for both vegetarians and non-vegetarians alike.

Instructions

1.Preheat the oven to 350 degrees Fahrenheit.
2.Heat the olive oil in a saucepan over medium heat. Add cumin and stir for 1 minute.
3.Add flour and stir with a whisk for 1 minute.
4.Add tomato paste and vegetable broth and stir until smooth. Increase the heat to medium-high and bring to a simmer, stirring constantly for 8 minutes until the mixture thickens.
5.Season with salt, pepper, and cayenne.
6.In a large bowl, combine the cheese, black beans, spinach, corn kernels, jalapeno, and white parts of the scallions.
7.Warm the tortillas in the microwave for 1 minute.
8.Spread 1/4 cup of the sauce on the bottom of a 9x13 baking dish.
9.Divide the vegetable mixture among the tortillas, making sure to place the filling closer to one end. Roll up the tortillas and place seam side down in the baking dish, arranging them in a single layer.
10.Pour the remaining sauce over the enchiladas.
11.Sprinkle with the green parts of the scallions.
12.Bake for 30 minutes or until heated through and bubbly.

PROS

These Vegetable Enchiladas are vegetarian and packed with nutritional ingredients.
The recipe is easy to make and can be adapted for meal prep and for large groups.
While they are low in sugar, they are high in fiber and protein.

CONS

The peppers and jalapeno may be too spicy for some, and the dish is high in sodium.
While the tortillas are gluten-free, they are high in carbohydrates and calories.
The cheese used in the recipe may not be suitable for those with a dairy allergy or intolerance.

HEALTH & BENEFITS

Vegetable Enchiladas contain high levels of fiber and protein from the black beans and spinach. The corn provides vitamins, fiber, and antioxidants. The jalapeno contains capsaicin, a compound known for its anti-inflammatory properties. The dish is low in fat and can be adapted to be lower in sodium.

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