Recipe Background
Making vegetarian food that tastes fantastic shouldn't be a challenge. In fact, it should be a snap, just like making these Easy Vegetarian Enchiladas! These rolls of rollicking-good flavor, each filled with creamy, tangy, hearty beans, cheese, and sour cream, perfectly paired with the bright and spicy tomato sauce, will have you rolling with the good times! A little extra melted cheese on top and a drizzle of a creamy lime sauce rounds out Easy Vegetarian Enchiladas and makes them endlessly enjoyable! You might just make this vegetarian triumph a regular in your dinner rotation!
Making vegetarian food that tastes fantastic shouldn't be a challenge. In fact, it should be a snap, just like making these Easy Vegetarian Enchiladas! These rolls of rollicking-good flavor, each filled with creamy, tangy, hearty beans, cheese, and sour cream, perfectly paired with the bright and spicy tomato sauce, will have you rolling with the good times! A little extra melted cheese on top and a drizzle of a creamy lime sauce rounds out Easy Vegetarian Enchiladas and makes them endlessly enjoyable! You might just make this vegetarian triumph a regular in your dinner rotation!
Ingredients
For the sauce:
- 2 tablespoons vegetable oil
- 1/2 small onion diced
- 2 cloves garlic chopped
- 2 teaspoons ancho chile powder
- 1 teaspoon ground cumin
- cayenne pepper to taste
- 2 cups water
- 1 (15-ounce) can tomato purée
- 1/2 teaspoon kosher salt
For the enchiladas:
- 1 (10-ounce) package frozen chopped spinach thawed
- 1 (15-ounce) can pinto beans strained and rinsed
- 4 ounces cheddar cheese shredded, divided
- 4 ounces Pepper Jack cheese shredded, divided
- 1/2 cup sour cream divided
- 3 scallions sliced, divided
- 1 1/4 teaspoons kosher salt plus more, to taste
- 12 (6-inch) corn or flour tortillas
- juice of 1/2 lime
Directions
- Heat the oil in a large skillet over medium heat and add the onions, stirring frequently, until soft and translucent, about 5 minutes.
- Add the garlic, the chile powder, the cumin, and the cayenne and continue to stir until the spices are toasted, about 1 minute.
- Add the water, the tomato purée, and 1/2 teaspoon of salt, and bring the mixture to a simmer.
- Continue to cook until the sauce reduces and thickens slightly, about 15-20 minutes; set aside to cool slightly.
- Preheat the oven to 350 degrees F.
- Squeeze the excess moisture out of the spinach.
- Place the spinach in a large bowl with the pinto beans and squeeze the mixture with your hands to combine and smash up the beans a little.
- Add 1/2 of the cheddar cheese, 1/2 of the Pepper Jack cheese, 1/2 of the sour cream, 1/2 of the scallions, and 1 1/4 teaspoons of the salt, stirring to combine.
- Spread about 1/2 cup of the tomato sauce in the bottom of a 9x13-inch baking dish
- Lay the tortillas out on a work surface and spread one side of each with about 1 teaspoon of the tomato sauce.
- Put about 1/4 cup of the filling across the middle of each tortilla, roll them up, then shingle them in two even rows in the baking dish.
- Pour the remaining sauce over the top of the rolled tortillas and sprinkle them with the remaining cheddar cheese and the remaining Pepper Jack cheese.
- Cover the baking dish loosely with foil and bake until the cheese is melted and the filling is hot, about 30 minutes.
- Uncover and continue to bake until heated through completely, about 10 minutes.
- In a small bowl, whisk together the remaining sour cream, the lime juice, and the extra salt.
- Drizzle the sour cream mixture over the baked enchiladas and sprinkle with the remaining scallions.
- Serve.
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