Easy To Make Vegetarian Enchiladas Recipe

Vegetarian Enchiladas

Try this awesome vegetarian enchilada at your next party or for lunch or dinner. I love this dish and don't be afraid to try different ingredients or tortilla shells. This dish is easy to make and tastes great!

Ingredients

6  tortilla (I used 6” but you can use 10” if you like)

I also use either corn (gluten-free) or whole wheat organic. Try different ones and see which you like best.

Filling

1 Tbsp of olive oil

½ cup of bell pepers

2 tomatoes

2 cups white rice (again you can try brown rice or wild)

1 cup of refried beans

5 tsp garlic, minced

½ red bell pepper

1 onion

1 cup of corn, frozen or canned

2 cups of  vegetarian meatless ground meat (optional)
2 cups of avocado, mashed (optional)

Sauce

5 tomatillos, husked and seeded

2 jalapenos, seeded

4 green onion (scallions)

1 garlic clove

1 Tbs olive oil

2 cups vegetable stock

1 tsp ground cumin

1 handful of cilantro

1/8 tsp crushed red pepper

salt and peper

8oz Monterey Jack Chees, shredded

Directions

Heat oven to 350 degrees. Wrap 6 tortillas in foil and place in oven for 10 minutes to get them soft and easier to roll.  Have a baking dish ready and brushed with olive oil.

For the filling, heat oil in a non-stick skillet and add onions, bell pepper, and garlic. Once the peppers are soft and tomatoes then rice, refried beans, and corn. Mix until heated through, about 10 minutes.

Spoon filling into tortillas and fold and roll and place in the oiled baking dish seam side down.

Sauce, slice and remove seeds from jalapenos and place on foil covered baking. Place washed and dried tomatillos and a baking sheet. Broil until browned turning 2-3 times. 5 minutes or when roasted enough to remove skin. Add to a blender of a nutribullet the tomatillos skin and the jalapeno to the blender. Then add cilantro, cumin salt, pepper, crushed red pepper, green onions and stock. Then blend until smooth. Now pour mixture over tortillas in baking dish and sprinkle cheese over top. Then place in oven for 30 minutes. (optional) garnish with scallions or black olives.