Quickie Meatless Enchiladas
There are some nights where I just have no idea what to make. As much as I’ve tried to be that person with a meal plan each week, it just doesn’t happen for me. My moods and tastes for food change on the spur of a cooking show, blog post or conversation. So that makes the planning part kind of difficult. I’ve come to just accept it.
Because of my spur of the moments meals, I’ve learned it’s best to always have some staples on hand. In this case, tortillas, refried beans and enchilada sauce saved the night. I wanted a quick, healthy meatless dinner for my husband and me so with the help of those staples, I just added whatever fresh (or frozen) veggies I had on hand, which happened to be green pepper, tomato and corn. Trust me, there would have been some onion in the mix but unbelievably so…I had NO onions in the house. That had to have been a first. I did momentarily get excited about some green onions I found, but after some quality control inspection, they just didn’t make the cut. And as much as I hate waste, they just had to go.
The veggies were first quickly sauteed in a little olive oil and garlic, then cooled slightly before I added them to the enchiladas. I layered the refried beans, a little shredded cheese and the veggies over the tortilla before rolling them up. Baked at 375 for about 25-30 minutes (until bubbly) and dinner is served.
Don’t forget the hot sauce. Makes great leftovers for lunch!
Quickie Meatless Enchiladas
- vegetarian refried beans
- tortillas (I love La Tortilla Factory's Low Carb/High Fiber Whole Wheat tortillas)
- can verde enchilada sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 med green peppers, chopped
- 1 onion, chopped (wasn't included this time but will be next time!)
- 1 tomato, seeded and chopped
- 1/2 cup frozen corn
- 2 tsp cumin
- salt and pepper
- shredded monterey jack cheese
- Preheat oven to 375 degrees.
- Spray a baking dish with non stick spray.
- In a nonstick skillet, saute peppers, onions, garlic, tomatoes, corn in a little olive oil until soft, about 8 minutes. While sauteing veggies, season with cumin, salt and pepper to taste. Set aside to cool slightly.
- Take tortilla and spread about 2 tablespoons refried beans in the middle. Sprinkle a little shredded cheese over beans, then top with veggie mixture. Carefully roll up and place seam side down into baking dish. Any leftover veggie mixture can be sprinkled over prepared enchiladas in baking dish. Pour desired amount of sauce over enchiladas (I like mine saucy). Add desired amount of shredded cheese to top and bake in oven for about 25-30 minutes until sauce is bubbly and top is golden brown. Enjoy with your favorite hot sauce like Tabasco Green Jalapeno Sauce (not too hot but great flavor)!
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These look heavenly! We have been trying to do more meatless meals, so this one is going to be one of the next ones I try! Don’t you just love when things come together so well??
A great, quick meal for sure! I love making cabinet/fridge meals. And cooked veggies (especially peppers and onions) are so delicious. mmm mmm. Hope you guys have some exciting Thanksgiving plans!!
I’m going to sneek this in one night. It sounds great!!
Quick but delicious Aggie. On rainy days like today this just seems to ooze comfort.
they look awesome even if its meatless…
This is SO my kind of meal. I’ve been off the meal planning and into spur of the moment lately… though if I hit Trader Joe’s once more this week I’ll be cut off. 🙂
Oh my goodness! I’ve got to make this for my husband. He would love it! Thanks so much! Have a great weekend!
fyi ~ just added your button to my links page of fave blogs. happy friday!
Oh I could eat some of these right now! The vegetables are great and could be modified with other ingredients like squash or eggplant, or more beans. And the Monterey Jack cheese melted on top, oh my!
What a perfect meatless meal Aggie. This will be showing up on one of my Kids Cook Monday posts. Hope you don’t mind if I “steal” it : ) This looks like something we would love.
And I can totally relate to green onions going bad. I have tossed mine many times after inspection. They go bad quickly. But keeping a variety of staples is such a great idea for meals like this.
Looks delicious! Can’t wait to try them out on my family!
I love quick spur of the moment meals like this!
This is truly food porn. It looks so good I think my stomach just did a happy dance!
What a great post. Thank you for this recipe. Last night my wife made Butternut Squash Lasagna (http://ashandlewplus2.com/2010/11/19/butternut-squash-lasagna-yum/) all I can say is amazing. I look forward to making these for her one day. By the way what kind of Hot Sauce do your recommend?
I have been trying to have a few meatless nights over here. these enchiladas will be bookmarked for sure!
These look so yummy. I will be trying them.
omg the pictures are mouth watering and we love these! Bookmarking!
Great way to work with what you have on hand! I never think to make enchiladas… and it’s something so simple that I wouldn’t need a recipe for them!
Hi there, long time reader and lurker here with my first ever comment! My daughter is getting married to her lovely mexican gentleman soon, and I’m tasked with preparing the wedding party! I thought enchiladas would be a nice finger food, so trying to find a good enchilada recipe. What do you think? Any other ideas?? Anyway, thanks for your hard work as ever… I’ll try to comment a little more on future posts.
These look delicious, I have some veggies to use. This will be dinner tonight! Have a great day.
Mmm. This looks so good. Those green chilies with the melted cheese?? YUM.
I have these in the oven, with a little twist. I used 1 green bell pepper, and one jalapeno. I added a small sliced zuchinni with the corn, And 1/2 tsp of cayenne along with the cumin.
Smells heavenly in here!!! Your recipes are simply THEE best! Thank you.
I love your little twist! you can never have enough veggies in my opinion 🙂 Hope you enjoyed them!!
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