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Enchiladas

Ingredients

  • Produce:
    • red onion (1 c)
    • red bell pepper (1)
    • broccoli (1 lb)
    • baby spinach (5 oz)
  • Middle:
    • tomato paste (2 tbsp)
    • vegetable broth (2 c)
    • black beans (15 oz)
    • 8 8" whole wheat tortillas
  • Dairy:
    • Monterey Jack cheese, shredded (1 c)
  • Staples:
    • olive oil (3 tbsp)
    • flour (3 tbsp)
    • ground chili powder (1 tbsp)
    • ground cumin (1 tsp)
    • garlic powder (0.5 tsp)
    • dried oregano (0.25 tsp)
    • salt/pepper
    • cinnamon, pinch (optional)
  • Staples:
    • olive oil (2 tbsp)
    • salt/pepper
    • cumin (1 tsp)
    • cinnamon (.25 tsp)

Prep

Sauce

  1. Measure sauce dry, small bowl.
    • flour (3 tbsp)
    • ground chili powder (1 tbsp)
    • ground cumin (1 tsp)
    • garlic powder (0.5 tsp)
    • dried oregano (0.25 tsp)
    • salt/pepper
  2. Measure? Sauce wet. Place near stove, separate.
    • tomato paste (2 tbsp)
    • vegetable broth (2 c)
    • apple cider vinegar (1 tsp)

Enchilada

  1. Preheat 400, middle rack
  2. Grease 9x13 pan, w/ tortillas nearby
  3. Chop red onion (1 c)
  4. Chop same bowl: broc florettes (1), red bell pepper (1)
  5. Small dry:
    • cumin (1 tsp)
    • cinnamon (.25 tsp)
  6. Measure 5c spinach packed
  7. Shred cheese (1 c)
  8. Mixing bowl
    • Drained black beans
    • Cheese (.25 c)

Instructions

  1. Sauce:
    1. Warm oil in a pot over medium heat.
    2. Add flour/spices when sizzle on contact
    3. Whisk constantly for 1m until fragrant.
    4. Whisk in 2 tbsp tomato paste, then slowly pour in 2c broth.
    5. Heat to med-high, then gentle simmer 5-7m until thickened.
    6. Season salt/pepper
  2. Large skillet on medium w/ olive oil (2 tbsp)
    1. Cook onion 5-7m until translucent
    2. Add broc/bell pepper, 3-5m until tender
    3. Recuce to medium-low, cover, stir 8-9m until brown edges
    4. Add cumin/cinnamon, cook 30s
    5. Add spinach by handful, stir until wilted
    6. To bowl w/ beans/cheese
  3. Bowl: 2 tbsp sauce, stir
  4. Pan: 0.5 c sauce
  5. Assemble:
    1. Fill tortilla w/ .5c veg, roll, and place seam side down
    2. Drizzle remaining sauce/cheese.
  6. Bake 20 min mid rack
  7. Bake 3-6 min upper rack
  8. Rest 10 min

Notes

  • Sauce:
    • Prep Time: 3m
    • Cook Time: 7m
    • Total Time: 10m
    • Yield: 2 c
  • Enchiladas:
    • Prep Time: 15m
    • Cook Time: 30m
    • Total Time: 45m
    • Yield: 4 servings
  • Total time: 60m

Citation

This recipe was inspired by Cookie and Kate's Enchilada Sauce and Vegetarian Enchiladas.