Yummy Tummy Tuesdays – Veggie Enchiladas

     Yesterday was a holiday – Martin Luther King day – and we took it easy (except for folding loads of laundry because we had been foraging for clothes the last 3 days and which became bigger with additional loads being done!). I also thought about planning my weekly menu (never did as the clothes ruled the day!) but that thought process reminded me that I had not made enchiladas for a while now. I looked for the recipe – thankfully, I wrote down what I did the last time and here it it:
     Vegetarian enchiladas (Thanks Trader Joes!) This recipe works to make about 6 enchiladas. Leftovers serve for lunch.
      1 pack tortillas – I usually buy either the whole wheat or the sprouted wheat tortillas from Trader Joes – both are high protein and high fiber and whole wheat
For the sauce:
  • 1 medium onion – chopped
  • 3 tomatoes – chopped
  • ½ cup tomato paste
  • Salt and red pepper flakes to taste
  • 2 tsps oil
For the filling:
  • Black beans – ½ cup
  • 1 medium onion
  • 3 to 4 cups mixed vegetables of your choice – I usually end up using frozen mixed veggies (one that I like is Trader Joes Vegetable Melange)
  • Shredded cheese – cheddar or Jack cheese (here again, I always use the Trader Joes Mexican blend Lite which is a mix of cheeses ideal for these items)
  • Salt and pepper to taste
  • You can also add anything else you like – my other choices are tofu, olives,
How to make it:
      Preheat oven to 350
      In a pan, heat oil, add the red pepper flakes and onions. Saute well for few minutes and then add the tomatoes.
      After a few minutes, add the tomato paste and salt and let it simmer for about 10 to 15 minutes
      In a pan, heat oil. Add pepper and onions. When transparent, add the mixed vegetables (steam them beforehand if they are not frozen veggies), and items like black beans, tofu, olives.
      Add salt to taste
      Warm the tortillas on a tava with a little oil (just enough to spread on the tortilla) for about 10-15 seconds so it is easy to roll them else they will break.
      Now, put the vegetable mix in the middle of the tortilla – as much as you can safely roll later
      Sprinkle the shredded cheese on top (or not!:)) – I put a whole lot of cheese for the pieces which the kids will end up eating and little or none for the adults.
      Roll the tortillas over the veggie and cheese filling like a burrito wrap.
Into the oven:
      Take a baking pan or a corning ware dish and spread about 1/3 of the sauce in the bottom of the pan.
      Place the enchiladas on the sauce with the seams/folded over edges down.
      Pour the remaining sauce over them and sprinkle the shredded cheese over as much as you want to
      Bake in the preheated oven for about 15 to 20 minutes or until done.
Ready to eat  
      Serve with sour cream and guacaomole

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