I love Mexican food. Mexican Cuisine can be spicy or tangy like Indian food. So it suits me wonderfully. Unfortunately, most of the Mexican restaurants use lard for their tortillas and pinto beans. I use vegetable oil, and I chose black beans instead of pinto beans for this dish. People are used to cheese enchiladas. But I have made this dish with veggies. Hope you like it!
Veggie Cheese Enchiladas
Veggie Cheese Enchiladas
Print recipe| Serves | 2 - 3 |
| Prep time | 5 minutes |
| Cook time | 15 minutes |
| Total time | 20 minutes |
| Dietary | Diabetic, Vegetarian |
| Meal type | Main Dish |
| Misc | Pre-preparable, Serve Hot |
| Region | Mexican |
Ingredients
- 10 - 12 Small Corn Tortillas
- 1 can Refried Beans (vegetarian)
- 1 Onion (finely chopped)
- 1 Bell Pepper (finely chopped)
- 1 can Diced Tomatoes
- 1 Package Frozen Cut Spinach
- 1/4 cup Cilantro (finely chopped)
- 2 cups Grated Mexican or Cheddar Jack Cheese
- 2 tablespoons Olive or Avocado Oil
- 1/2 cup Sour cream (regular or reduced fat)
- 1 - 2 teaspoon Mexican Chili Powder
- 1 can Fire-roasted green chillies
- 1 teaspoon Salt
Optional
- 1 Small Fresh green Chili (Serrano Pepper) (finely chopped)
Directions
| Step 1 | |
| Place frying pan on medium heat. Add oil. | |
| Step 2 | |
| Add onion, bell pepper, 1/2 teaspoon salt and cook for 5 minutes, stirring every minute with a flat spatula. | |
| Step 3 | |
| If you like it really spicy, add the finely chopped green chili (serrano pepper) and fry for 3 more minutes. | |
| Step 4 | |
| Add the frozen spinach and cook for 5 more minutes. | |
| Step 5 | |
| Add chili powder, diced tomatoes, cilantro and fire-roasted green chillies to the mix and cook for 3 to 5 minutes. Keep the pan on simmer or lowest heat. Make sure the mixture is moist but not runny. | |
| Step 6 | |
| Heat the refried beans in a glass bowl, covered, in the microwave oven for a minute or until hot and soft. Set aside. | |
| Step 7 | |
| Spread oil at the bottom of a microwaveable casserole dish. | |
| Step 8 | |
| Warm up a corn tortilla either in a frying pan in the stove or in the microwave oven for 15 seconds or until the tortilla softens. Place it on a plate. | |
| Step 9 | |
| Place a tablespoon of refried beans and gently spread a little on the tortilla. Add a tablespoon of the veggie mixture at the edge of the tortilla. Top it with a table spoon of grated cheese. Roll the tortilla and place it in the casserole dish. If it is the first one, place it at one end of the casserole. If not, place it close to the previous enchilada. | |
| Step 10 | |
| Repeat steps 8 thru 9 for the rest of the corn tortillas. | |
| Step 11 | |
| Top the enchiladas evenly with any left over veggie mixture. If you like, spread a cup or two of grated cheese over the enchiladas. | |
| Step 12 | |
| When ready to eat, place the casserole in the microwave oven and heat for 3 to 5 minutes, or until the enchiladas are hot and the cheese melted inside and outside. | |
| Step 13 | |
| Serve hot, with a side of Guacamole and Sour Cream. | |
