Delicious Everyday

Veggie Enchiladas

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Prep Time
10
 minutes
Cook Time
40
 minutes
Makes
3
 servings
  • Ingredients & Instructions
  • Reviews

FEATURED PRODUCT


INGREDIENTS


  • 6

    Mission Gluten Free Tortilla Wraps
  • 3

    cloves garlic, peeled and minced
  • ½

    yellow onion, peeled and minced
  • 1

    jalapeño, seeded and finely chopped
  • 2

    15oz cans black beans, drained and rinsed
  • 1

    cup corn kernels, fresh or frozen and rinsed
  • 6

    oz goat cheese, crumbled
  • 2

    6oz cans tomato sauce
  • 1

    tablespoon dried oregano
  • 2

    teaspoon chili powder
  • 1

    teaspoon dried basil
  • ½

    teaspoon salt
  • ½

    teaspoon black pepper
  • 1

    teaspoon ground cumin
  • ¼

    cup cilantro, chopped
  • 2

    scallions, chopped
  • 1

    avocado, peeled and sliced (optional)
  • olive oil

INSTRUCTIONS


  • Step 1

    Heat a drizzle of olive oil over medium heat. Add half of the garlic and half of the jalapeño. Cook for 3 minutes, until soft and golden.

  • Step 2

    Add the tomato sauce, oregano, basil, chili powder, cumin, salt and pepper. Stir and bring to simmer.

  • Step 3

    Cook for 10 minutes to combine flavors, stirring occasionally. Set aside.

  • Step 4

    Preheat oven to 400 degrees.

  • Step 5

    Heat olive oil in a large, nom-stick pan over medium heat. Add onion, remaining garlic and remaining jalapeño. Cook 4 - 5 minutes until softened and slightly golden.

  • Step 6

    Add black beans and corn, and cook for 3 - 4 more minutes.

  • Step 7

    Add goat cheese and stir until well combined.

  • Step 8

    Spread a thin layer of enchilada sauce in the bottom of a large baking dish.

  • Step 9

    On a cutting board, lay out the tortillas. Spread goat cheese-veggie filling down the center of each tortilla. Roll tortilla up around the filling, and line them up tightly in the baking dish.

  • Step 10

    Bake for 25 minutes.

  • Step 11

    Sprinkle with remaining goat cheese and bake for additional 5 minutes.

  • Step 12

    Remove from oven. Serve topped with cilantro and scallions. Serve avocados on the side, if desired.

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