Easy weeknight meals that keep the kids happy and fed, get some veggies into them and are delicious for the adults too are the goal of many households.

 

Especially in winter when the days seem shorter and with the sun setting a lot earlier in the day, it seems to be a scramble to the finish line most days.

 

It can be hard to try new things; we get stuck in our old ways of cooking and what we are comfortable with.

 

These enchiladas are a veggie enchilada recipe and make for an excellent addition if you are trying to have ‘meat-free Monday’ or get more veggies in, and they are scrumptious to boot!

 

What you’ll need:

 

2 cups enchilada sauce

2 tablespoons olive oil

1 cup chopped red onion (about 1 small red onion)

1 red capsicum, chopped

1 bunch of broccoli or 1 small head of cauliflower, florets removed and sliced into small, bite-sized pieces

1 teaspoon cumin

¼ teaspoon cinnamon

5 to 6 ounces baby spinach (about 5 cups, packed)

1 can black beans, drained and rinsed, or 1 ½ cups cooked black beans

1 cup shredded cheddar cheese, divided

½ teaspoon salt, to taste

Freshly ground black pepper, to taste

8 whole wheat tortillas (about 8” in diameter)

A handful of chopped coriander, for garnishing

 

Instructions: 

 

Preheat oven to 180 degrees with one rack in the middle of the oven and one in the upper third. Lightly grease a 13 by 9-inch pan with olive oil or cooking spray.

 

In a large pan over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt.

 

Cook, often stirring, until the onions are tender and translucent, about 5 to 7 minutes. Add the broccoli and capsicum, stir, and reduce heat to medium-low. Cover the pan. Cook, occasionally stirring, for about 8 to 9 minutes, or until the broccoli is brighter green and just starting to turn golden on the edges.

 

Add the cumin and cinnamon to the pan and cook until fragrant, about 30 seconds. Add the spinach, a few handfuls at a time, stirring until it has reduced in size. Repeat with remaining spinach and cook until all of the spinach has wilted.

 

Transfer the contents of the pan to a medium mixing bowl. Add the drained beans, ¼ cup cheese and a drizzle of enchilada sauce (about 2 tablespoons) — season with ½ teaspoon salt and some freshly ground black pepper, to taste.

 

Assemble the enchiladas: Pour ¼ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated.

 

To assemble your first enchilada, spread ½ cup filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam side down against the edge of your pan. Repeat with remaining tortillas and filling.

 

Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the remaining shredded cheese evenly over the enchiladas.

 

Bake, uncovered, on the middle rack for 20 minutes. If the cheese on top isn’t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 6 minutes, until sufficiently golden and bubbly.

 

Remove from oven and let the rest of the enchilada for 10 minutes (they’re super hot!). Before serving, sprinkle chopped cilantro down the centre of the enchiladas. Serve immediately.

 

Enjoy!

 

 

 

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