Please excuse their ugliness.
Because they sure are delicious!
And don’t get too excited about the veggies—enchiladas are one of the few ways I can eat them. There’s something about sauce, cheese and tortillas that makes vegetables much more appealing.
I used La Tortilla Factory tortillas for these, but any sturdy tortilla will work well.
The best part of enchiladas is how flexible they are. Add whatever you have on hand—vegetables, beans, chicken, steak or pork. I rarely follow a strict recipe for enchiladas; I throw in what I want and adjust as I go.
No, I’ve never put bacon in enchiladas—it just doesn’t seem to fit, much to my own surprise.
If you prefer a classic chicken version, you can use a simple shredded chicken filling instead, like in enchilada lasagna recipes.
Enchiladas are one of my favorite comfort foods.
This recipe yields about 3–4 enchiladas, enough for 1–2 people. It’s easy to scale up for a larger pan. I rarely measure when I cook enchiladas, so the quantities below are flexible—cook to taste.
If you make extra filling, refrigerate it and use it later—it’s great reheated or even eaten cold as a midnight snack.
Loaded Veggie Enchiladas
makes 3–4 enchiladas
4 whole wheat tortillas
1 tablespoon olive oil
1/4 green bell pepper, chopped
1/4 red bell pepper, chopped
1/4 sweet onion, chopped
1 medium Yukon Gold potato, chopped
1/4 cup chopped baby portobello mushrooms
1/4 cup chopped broccoli
1/3 cup black beans
1/4 cup refried beans
1 1/2 cups red enchilada sauce
1 cup shredded cheese (use your favorite; low-fat cheddar was used here)
Preheat the oven to 350°F (175°C).
Heat a skillet over medium heat and add the olive oil. Sauté the peppers, onion and potatoes with a pinch of salt until tender, about 6–8 minutes. Add the mushrooms and broccoli and cook another 4–5 minutes until softened. Stir in the black beans, refried beans and 3/4 cup of the enchilada sauce; heat through and combine.
Remove from heat and stir in 1/2 cup of the shredded cheese.
To assemble, place about 1/3 cup of the filling in the center of each tortilla and roll tightly. Arrange the rolled enchiladas seam-side down in a baking dish. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
Bake at 350°F for 15–20 minutes, until the cheese is melted and bubbling.
I left these meatless on purpose—sometimes I want the dish all to myself. If you prefer, add cooked shredded chicken or another protein to the filling before rolling.