These enchiladas are full of delicious colorful vegetables. Try different variations to find the combination right for you!
Ingredients
• 12 corn tortillas (or whole wheat)
• Filling:
• 3 cups vegetables, julienned (onion, bell peppers, zucchini, mushrooms, and spinach may be used)
• 1 tablespoon Bragg's liquid aminos (or soy sauce)
• ¼ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon cumin
• ¼ teaspoon basil
• Topping:
• 1 can black beans, drained
• 1 cup fresh or frozen corn
• ¼ cup chopped green onion
• ¼ teaspoon cumin
• ¼ teaspoon salt
• 1 teaspoon lime juice (may also use lemon)
• 15-ounce can seasoned petite diced tomatoes in juice (or 2 cups of pasta sauce or salsa)
• 2 cups vegan cheese sauce
• 1-2 tablespoons fresh cilantro, chopped (optional)
Instructions
1. Preheat a nonstick or well-seasoned cast-iron skillet to medium-hot. Meanwhile, place about 1 cup water in a shallow bowl or pie plate.
2. Dip tortillas in the water, one at a time, and place on the hot skillet, 30 seconds on each side.
3. Cover cooked tortillas with a towel—if they are warm and moist, they stay pliable for rolling into enchiladas.
4. Place filling vegetables and seasonings in the nonstick skillet, and add about 2 tablespoons water. Cover and cook on medium-high for 6-7 minutes. Lift lid and stir every 2 minutes.
5. Using an oblong casserole dish (Pyrex 9" x 13" or similar), cover the bottom with the canned petite diced tomatoes or salsa and 3⁄4 cup of the Cheese Sauce.
6. Place a small amount of filling in each tortilla and roll up. Place on top of the tomato sauce in the casserole dish, and drizzle top with remaining Cheese Sauce.
7. Mix together the topping and arrange down the center of the rolled tortillas.
8. Bake covered for 30 minutes at 350°F until heated through. Remove cover during last five minutes.
9. Garnish with fresh cilantro if desired. Serve.
Ready in about 1 hour
Makes 6 - 8 servings
Originally found here
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