Name: Best ever vegetarian enchiladas
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 Tbsp Avocado oil; 3 Tbsp taco seasoning (divided into 1Tbsp and 2Tbsp); 3 tsp Himalayan pink salt (divided into 2 equal parts); 1 tsp black pepper; 1/2 zucchini; 1/2 yellow squash; 2 radishes; 8 small carrots; 1 crown broccoli; 1/4 red onion; 1 tsp cumin seeds; 1 can refried beans (I used Siete's vegetarian pinto beans); 1/4 cup water; 3 Tbsp red enchilada sauce; ⅓ tsp avocado oil (to grease the baking dish); 8 Almond flour tortillas (I used Siete's almond flour tortillas); 2 cup red enchilada sauce (I used my homemade gf enchilada sauce); 2 cup shredded Mexican blend cheese; cilantro (for garnish)

Mexican

Vegetarian

Gluten Free

Bowl

Casserole Dish

Cut the veggies first -> zucchini, carrots, radish and squash into sticks, broccoli crown into small florets and red onions into julienne cut.

Heat a skillet for 30 seconds and add the oil.

Put the veggies in the skillet along with the spices: Taco seasoning, salt and black pepper.

Cook the veggies in the skillet, stirring often for 15 minutes and then transfer to a bowl.

Use the same skillet which will have leftover oil and water.

Add the pinto beans, water, taco seasoning enchilada sauce and salt.

When the beans have turned into paste, turn off the heat.

Place a non-stick pan on the stove at medium heat for 1 minute.

Remove one tortilla from the package and place it on the skillet. Heat both sides of the tortillas for 30 seconds.

Put about 2 Tbsp of the refried beans in the middle of the tortilla. It should go from the top of tortilla to the bottom.

Top with about 2 tbsp the roasted veggies on top of the refried beans. They should lay directly over the beans.

Close the left flap of the tortilla, followed by the right.

Lightly oil a casserole dish and place the filled enchilada on one side of the baking dish.

Make the remaining enchiladas and place them in the baking dish.

Drizzle with the enchilada sauce, making sure you cover all the enchiladas.

Top with the cheese and heat in the oven for 5 minutes.

Remove from the oven and let it cool for just 2 minutes.

Serve it piping hot with a side of Mexican rice and an avocado salad.

Best ever vegetarian enchiladas

Utensils needed:

Overview

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