This recipe is another oldie but goodie.
It's also one of those "I-was-first-starting-out-cooking-didn't-know-what-I-was-doing-but-somehow-it-turned-out-good" recipes.
The husband and I love Mexican food, and whenever we're at a Mexican restaurant the hubby, without fail, will order enchiladas. Sometimes he'll mix it up with a taco, but there will always, always be enchiladas.
I don't blame him, I mean, enchiladas are really tasty. The warm, cheesy goodness along with the spicy sauce is almost too hard to resist.
Unfortunately most restaurant enchiladas are full of fat, and the vegetarian versions rarely have anything except cheese inside. So you end up eating corn tortillas with cheese and sauce. Not the most exciting enchilada, and no veggies for a balanced meal!
I decided to make a version at home that was still as flavorful as the restaurant kind, but much healthier. It was a success: the husband loved them, and it's become a staple in our house. He was amazed that enchiladas CAN be healthy for you and still taste good - you just need the right recipe! Here are my Healthy Vegetarian Enchiladas - guaranteed to be a crowd-pleaser for meat eaters and vegetarians alike!
- 10 small corn tortillas (70 calories each)
- 2 15oz cans tomato sauce
- 1 15oz can fire roasted diced tomatoes with chiles
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2-1 tsp garlic powder
- Dash of cayenne pepper (optional)
- 1 cup vegetable broth
- Frozen bell pepper mix
- Frozen yellow corn mix (optional)
- 1 cup reduced fat Mexican cheese blend
- 1 15oz can refried black beans
- Taco seasoning
Step 1: Preheat oven to 350 degrees. Combine frozen bell peppers and frozen corn in a non-stick skillet and saute (with no oil) on medium heat. Add a healthy serving of taco seasoning to taste. Cook for 10-15 minutes until the peppers are heated through.
Step 2: Heat the 2 cans tomato sauce, diced tomatoes with chiles, cumin, oregano and garlic powder in a large pot. Add a dash of cayenne if you like things spicy. Once heated through, blend with an immersion blender, and add broth until the sauce is the consistency you like. (For a thinner sauce, add more broth). Another sauce recipe that goes really well with these enchiladas is from my Chilaquiles recipe here.
Step 3: Heat up refried black beans over medium heat and add taco seasoning to taste. Warm corn tortillas in the microwave (wrap in a paper towel, heat for 40-60 seconds until warmed through).
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Ingredients
Instructions
