This is a simple but hearty Enchilada recipe that will please everyone at the dinner table. This recipe uses a simple homemade enchilada sauce, but you can also use a store-bought sauce if you are in a hurry. What I love about this recipe is that the filling is so flexible that you can use any of your favorite ones. I have mentioned below some of the combinations that work well. It is a very filling and satisfying vegetarian meal loaded with veggies and beans and smothered with sauce and cheese. It is a classic Mexican comfort food that you family will enjoy any day!
Servings
4
Prep
30 mins
Cook
30 mins
Ingredients
For the Enchilada Sauce
3 tbsp oil
3 tbsp all-purpose flour
2 small 8oz cans of tomato sauce
2 tsp chili powder (adjust to liking)
1 tsp cumin powder
1 tsp garlic powder
1 tsp chipotle chili powder
Vegetable broth or water as needed
Salt and pepper
For the filling
2 cups sliced mushrooms
2 cups spinach
1 red bell pepper, diced
1 zucchini
1 cup cooked black beans
For the enchilada
8 flour tortillas
2 cups Mexican cheese or Monterey Jack
Cilantro to garnish
Instructions
Enchilada sauce
Heat a pan and whisk together the oil and the flour until the flour is slightly toasted for about 3 minutes.
Add the tomato sauce and the other spices. Cook it for a bit.
Add water or vegetable stock to thin it out.
Add salt and pepper. Cook it for a minute more and set aside to cool.
Filling
Heat up a pan, add oil and cook the mushrooms first. The secret to non-soggy mushrooms is to spread them evenly and leave them alone until they brown up nicely on the bottom. Then mix them up to cook on the other side. Add salt, cumin, and a pinch of chipotle powder and transfer the mushrooms to a plate to cool.
Now cook the rest of the vegetables that you are using except spinach. Add the seasonings like cumin, chipotle powder, and salt. Transfer it to the plate with mushrooms.
To this mixture, add the chopped up spinach and give it a stir. The heat from the vegetables will help the spinach wilt.
Add 1/4 cup of cheese to this mixture.
Optionally, you can add a couple of tablespoons of the enchilada sauce to this mixture. My other favorite combos for the filling are - Spinach and Artichoke - Broccoli, red and green bell peppers, and onions - Roasted veggies like squash, zucchini, and cauliflower
Assembling the Enchilada
Take a 9x13 baking dish and spoon about 1/4 cup of enchilada sauce to the bottom of the baking dish and spread evenly. This will help prevent the tortillas from sticking to the pan.
Place 1/4 cup of filling in each tortilla and roll it up. Arrange it in the pan with the seam side down.
Arrange all the tortillas and pour the enchilada sauce on top to evenly cover them. Make sure not to cover the edges.
Sprinkle cheese generously on top.
Preheat the oven to 400 degrees F. Bake, uncovered, on the middle rack for 20 minutes. Switch to the broiler for 2 to 3 minutes to get a nice brown layer.
Top it with your choice of cilantro, avocado, tomato, or sour cream and enjoy!
