I love enchiladas. I love Mexican food. Actually, I love Tex-Mex. But Mexican food is good, too. However, it is generally not healthy. And I am trying to be healthy. Trying. So, how to combine my love of enchiladas with my goal of being healthy? Make a substantial and vegetarian version of enchiladas. And, as you will see, it's pretty easy. So this becomes a no brainer weeknight dinner.
Vegetarian Enchiladas
Makes 10 enchiladas
Cook time is about an forty five minutes, but I take my time in the kitchen.
Ingredients:
1 cup instant rice
1 Tbsp EVOO
1 red onion, chopped
1 tsp cumin
1 can black beans, rinsed and drained
1 can corn, rinsed and drained
1 cup salsa
2 cups Mexican shredded cheese, divided
10 tortillas
1 can enchilada sauce
Directions:
1. Preheat the oven to 350 degrees.
2. Cook the rice. I use instant rice and just add a cup of water and cook in the microwave for 7 minutes.
3. Meanwhile, heat the EVOO in a skillet on medium high heat. Add onion and cumin and cook for 4-5 minutes, or until onions are soft.
4. Mix in the rice, beans, corn, salsa, and 1 cup of cheese. Remove from heat.
5. Spoon about 1/2 cup (more or less, depending on your judgment) of the mixture into a tortilla. Then roll the tortilla tightly and place in greased 13x9 glass pan. Repeat for the 9 other tortillas. At some point, it may look like they won't fit, but you can squish them in to make room.
5. Pour the remaining mixture on top of the enchiladas.
6. Pour the enchilada sauce all over the enchiladas. Then top with remaining 1 cup of cheese.
7. Bake for 25 to 30 minutes.
Then enjoy!
Note: I try not to make too many specifications in the ingredients. This is supposed to be easy and customizable. I used cans I have in my pantry. In fact, the only items I had to buy for this were the onion and cheese. Everything else is what I had on hand.
Recipe adapted from Betty Crocker.