Vegetarian Enchiladas
My name is Marie, I’m 37 years old, and up until I made this recipe, I had never eaten an enchilada. Ever. I was got curious when I found this recipe from the Minimalist Baker, and decided to take a crack at it. They were awesome. Enjoy.
INGREDIENTS
Enchilada sauce:
1 Tbsp olive oil
½ white onion, diced
1 ½ Tbsp garlic, minced
1 15oz can tomato sauce
1 chipotle pepper in adobo, chopped
½ cup vegetable broth
salt & pepper
Enchilada filling:
1 Tbsp olive oil
½ white onion, diced
1 poblano pepper, seeds removed, diced
1 15 oz can refried beans
8 corn tortillas
1 avocado, sliced
¼ red onion, diced
fresh cilantro
1 lime
salt & pepper
The filling:
- Preheat the oven to 350 degrees.
- Wipe the skillet clean and return to medium heat. Add 1 Tbsp olive oil, onion and the poblano pepper. Add a pinch of salt & pepper and cook for 5 minutes.
- Add the refried beans and stir to combine. Add ½ cup of the enchilada sauce for flavor. Add more salt & pepper if needed. Stir, then set aside.
- Wrap the tortillas in a damp paper towel and microwave for 30 seconds.
- Pour a bit of the sauce into the bottom of your casserole dish (I used my 9 x 9-inch Fiestaware Square Baker). Divide the filling up into 8 equal parts and fill the tortillas evenly, then roll them up. Place them each in the baking dish seam-side down.
- Pour the remaining sauce over the top of the enchiladas in a line down the center, covering all of them.
- Bake at 350 degrees for 20 minutes.
- Top with sliced avocado, diced red onion, fresh cilantro and a squeeze of fresh lime.
DIRECTIONS
The sauce:
- Heat a large skillet over medium heat and add 1 Tbsp olive oil, onion and garlic. Stir frequently for 5 minutes.
- Add the tomato sauce, chipotle pepper, and broth. Reduce heat the low and simmer, covered, for 5 minutes.
- Pour the contents of the skillet into a blender and blend well. Add salt & pepper to taste.