Ever since we ate some delicious vegetarian enchiladas at our friend’s Mexican food themed birthday party, I’ve been thinking about trying my own. At the grocery store I tossed a variety of veggies into my cart, some tortillas, and enchilada sauce to seal the deal.
- 2 Roma tomatoes, diced
- 1 red bell pepper, diced
- 1/2 can corn
- 5 white button mushrooms, chopped
- 1 can black beans, rinsed and drained
- mini whole wheat tortillas (I used 7)
- about 2/3 cup shredded soy cheese
- Enchilada sauce – I used about 1/3 of a bottle
I sautéed all the veggies for a few minutes until they were cooked. Once I turned off the heat, I mixed in the cheese and got it all melty. Then I put a scoop of the mixture onto each tortilla and folded up the edges so it was like a badly rolled burrito with the ends open. I kinda wedged the enchiladas into my square baking dish, so some were smooshed but it’s the taste that matters. Then I poured the enchilada sauce on top and popped them in the oven for 30 minutes on 350. After they were cooked, I set them aside for about 15 minutes before cutting into them.
They were perfectly soft and gooey, with just a baby kick of heat from the sauce. I dished out two for myself and ate the whole enchilada(s). There’s a recipe for enchilada sauce in my VitaMix cookbook, so maybe next time I’ll use that instead and add a little more heat to spice things up. Ole!
Ohhh…wondering why you don’t see any pictures of my little ‘ladas? Not because I didn’t take any…because my computer is being temperamental and on the fritz. Don’t even get me started…I’m ready to throw it at a wall. Enchiladas really aren’t all that pretty anyway, just know they tasted great.
In other news…
The random winner of the Equal Exchange chocolate gift box is Nicole! Congrats Nicole – you’re in for a sweet treat.
Pssst: Want to know my salty little secret? Check out my post on the Attune foods blog. I’m an Attune Brand Ambassador, so you’ll be seeing more about their foods in the months to come!
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