Please excuse their ugliness.
Because they sure are delicious!
And don’t go getting too excited about the veggies… enchiladas are one way that I can choke them down. There is something about sauce, cheese and tortillas that makes them much more palatable.
As usual, I chose to use some La Tortilla Factory tortillas, because, well… I guess you could say I’m a La Tortilla “lady of the night.”
The best part? You can add whatever you want. Don’t ever feel pressured to follow the recipe. In fact, I never follow a recipe with enchiladas. I add whatever I have, whatever I want, and whatever I feel like at the moment.
And no, I have never added bacon to enchiladas. It just doesn’t… fit.
I know. I’m surprised too.
You can also add chicken, steak or pork to this mix, but you can find a traditional easy chicken enchilada mix in the enchilada lasagna recipe.
Enchiladas make my world go round.
This recipe is for 1-2 people (or in Mr. How Sweet’s case, 1/2 a person), but you can easily add more to create a big pan of enchiladas. I never measure anything when I make them, so you can imagine the anxiety that writing down the recipe caused me.
If you make too much filling, pack it up, throw it in the fridge and use it for something delicious later in the week.
And by “use it for something delicious,” I really mean stand over the sink and eat it cold with a fork at midnight. It’s perfect.
Loaded Veggie Enchiladas
makes 3-4 enchiladas
4 whole wheat tortillas
1 tablespoon olive oil
1/4 green pepper, chopped
1/4 red pepper, chopped
1/4 sweet onion, chopped
1 medium yukon gold potato, chopped
1/4 cup chopped baby portobello mushrooms
1/4 cup chopped broccoli
1/3 cup black beans
1/4 cup refried beans
1 1/2 cups red enchilada sauce
1 cup shredded cheese (I used low-fat cheddar)
Preheat oven to 350.
Heat a skillet on medium heat and add olive oil. Add peppers, onions and potatoes, sprinkle with salt and saute until soft, about 6-8 minutes. Add in chopped mushrooms and broccoli, sauteing for another 5 minutes. Add black beans, refried beans and 3/4 cup enchilada sauce, mixing until combined and heating through.
Turn off heat and stir in 1/2 cup shredded cheese.
To assemble enchiladas, add about 1/3 cup mix into the center of a tortilla and roll tightly. Add to baking dish and repeat with tortillas and mix. Top with remaining enchilada sauce and cheese.
Bake at 350 for 15-20 minutes.
I didn’t add meat to these, so Mr. How Sweet wouldn’t touch them with a 10-foot pole. That is my secret. If there is something I want all to myself… I just leave out the meat. More for me!