These Veggie Enchiladas are a comforting, plant-based staple that delivers bold Tex-Mex flavors without the meat. The dish features soft corn tortillas filled with a seasoned mixture of mashed pinto beans, black olives, and aromatic garlic. They are smothered in a rich, slightly sweet, and spicy tomato sauce infused with cumin and chili powder. The result is a harmonious blend of textures: the soft roll, the hearty beans, and the bubbling sauce. Perfect for weeknight dinners, potlucks, or meal prep, these enchiladas are easy to assemble and satisfy the whole family. They offer a satisfying, warm meal that feels homemade and indulgent.
Veggie Enchiladas
Description
These Veggie Enchiladas are a comforting, plant-based staple that delivers bold Tex-Mex flavors without the meat. The dish features soft corn tortillas filled with a seasoned mixture of mashed pinto beans, black olives, and aromatic garlic. They are smothered in a rich, slightly sweet, and spicy tomato sauce infused with cumin and chili powder. The result is a harmonious blend of textures: the soft roll, the hearty beans, and the bubbling sauce. Perfect for weeknight dinners, potlucks, or meal prep, these enchiladas are easy to assemble and satisfy the whole family. They offer a satisfying, warm meal that feels homemade and indulgent.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC).
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Heat 2 tablespoons of olive oil in a large skillet over medium heat.
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Add 1 cup of chopped onions and 1 chopped garlic clove to the skillet. Cook, stirring occasionally, until the onions are soft and translucent.
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Stir in the chopped tomatoes, tomato sauce, Tabasco sauce, 1 1/4 teaspoons chili powder, maple syrup, cumin, and a dash of salt.
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Simmer the sauce mixture, stirring occasionally, until heated through and slightly thickened, about 5-7 minutes. Set aside.
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Heat the remaining 2 tablespoons of olive oil in another skillet over medium heat.
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Add the remaining 1/2 cup chopped onions and 1 chopped garlic clove. Cook until softened.
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Add the mashed pinto beans to the skillet. Stir in the black olives, a dash of salt, and 1 teaspoon of chili powder.
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If the bean mixture is too thick, stir in a few spoonfuls of the prepared tomato sauce to reach a spreadable consistency.
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Lay a corn tortilla flat on a work surface. Place about 2-3 tablespoons of the bean mixture on one edge of the tortilla, not in the center.
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Roll the tortilla up tightly and place it seam-side down in a shallow baking dish. Repeat with remaining tortillas and filling.
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Pour the prepared tomato sauce evenly over the rolled enchiladas, ensuring they are well covered.
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Bake in the preheated oven for 30 minutes, or until the sauce is bubbly and the enchiladas are heated through.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 403.1kcal
- % Daily Value *
- Total Fat 19.8g31%
- Saturated Fat 3.5g18%
- Cholesterol 0.0mg0%
- Sodium 446.4mg19%
- Total Carbohydrate 44.1g15%
- Dietary Fiber 3.7g15%
- Sugars 3.1g
- Protein 7.6g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
