Veggie Enchiladas

These enchiladas are packed with tasty vegetables and smothered in creamy red or green enchilada sauce.

Enchiladas

1 tbsp olive oil

1 chopped onion

3 peeled and chopped carrots

1 chopped large zucchini

2 chopped bell pepper (any color you prefer)

2-3 chopped small potatoes

2 tsp Mexican seasoning (amount varies by brand)

Salt and pepper to taste

8-12 organic flour tortillas

1 can black beans (can use refried for creamy filling)

2 cups grated cheese of choice (I use a Dubliner brand cheddar from Costco)

Sauce

4 tbsp butter

¼ cup flour

2 cups organic veggie broth

1 small can green chili's or red enchilada sauce

salt and pepper to taste

1 Saute onions in olive oil. Add in all the chopped veggies and simmer until tender. Add mexican seasoning, salt, and pepper. Set aside.

2 While the veggies are sauteing, make a rue in a medium saucepan by melting the butter and adding the flour. Whisk constantly until it looks fluffy/bubbly. Add veggie broth and green chilis and keep whisking until it boils and thickens. Salt and pepper to taste and set aside.

3 Spray 9x13 pan with cooking spray and heat oven to 350 degrees.

4 Add about half of your sauce into the veggies and mix it in.

5 I find an assembly line works best from here. Spread about 2 tablespoons or more of the refried beans on a tortilla, then add the cheese and veggies. Roll the tortilla and set it in the pan. Continue until you’ve used all your fillings.

6 Pour the remaining sauce over the enchiladas. Sprinkle remaining cheese on top of that.

7 Cook for about 30 minutes, or until the sides of the pan are bubbling and the cheese is melted.

8 Serve warm with cold sour cream, sliced tomatoes, avocados, and fresh cilantro.

Note: I love making extras (simply add more veggies to make more filling and more broth to make more sauce) and reheating for lunch leftovers.