In episode 081 we are making Vegetarian Enchiladas for dinner. We have been trying to fill our meals with a few more veggies lately and this one hits the mark, plus it’s super delicious. And enchiladas is one of our favorite things to eat.
These enchiladas are filled with refried black beans and a veggie mixture of poblano peppers, tomatoes, corn, green onions, cilantro and spices. They cook hot and fast in the oven for an easy dinner.
Show Notes
Hey everybody. Welcome to another episode of Let’s Make Dinner, your audio library of amazing dinner recipes you can always get on the table. I’m your host, Susie Weinrich.
Hey. Hey everybody. Happy Thursday. I’m so glad that you came in to join me and hopefully to make a really delicious dinner with me. I don’t know if this was intentional or if this is just how it happened, but we’ve been doing some really veggie heavy recipes lately and I actually really love it. I’ve been trying to eat a lot more vegetables. I think it was Michael Pollen that said, um, eat food, not too much. Mostly plants. And I do love that.
Like, yes, like let’s eat, let’s fuel our bodies. You know, don’t overeat, eat just enough to fuel your body. And make sure that you’re eating plenty of vegetables. I love that. Of course, you know, for me, for my family, we add protein in, but just as of late we’ve been trying to eat a lot more vegetables and move our body.
Trying to get a little bit more exercise in, especially as it starts to warm up in the. So to go along with that yummy veggie heavy trend that we have right now, we’re doing a veggie enchilada for dinner tonight. Enchiladas are one of my very favorite things to eat, I’m telling you.
And I just tested a recipe for carnitas enchiladas that should be coming out soon. It’s so good. So when it does come out, I will link that recipe here, in the show notes for you as well. But today we’re not talking about Caritas, we’re talking about vegetarian vegetable enchiladas.
So, What these are, you know, just a traditional enchilada with either a corn or a flour tortilla. They’re gonna be stuffed with refried black beans, poblano peppers, corn, bell peppers, fresh tomatoes, cilantro, cheese, and then you can either use a verde sauce or a red enchilada sauce on top, and then of course, extra cheese. They’re baked hot and fast in the oven. So this is actually a recipe that you can get together pretty quickly. you know you can do it during the week, you could do it on the weekend, and it will be a fast dinner for you.
So this recipe is gonna make anywhere from 10 to 12 enchiladas. At our house, we’re usually serving two enchiladas per person. So I think you can plan on serving either five or six people with this recipe, and it should take you no longer than 30 minutes to get this done from start to finish.
Recipe Tips and Tricks
The only real like tips and tricks that I have for this recipe is if you do use corn tortillas, make sure that you know how to prep a corn tortilla to use it.
Corn tortillas are delicate little bitches . Okay, sorry if you’ve got kids in the car, but you can’t just use them right out of the package. They require a little bit of prep, and how I like to do it is just get my cast iron skillet.
Set over about a medium, medium high heat. Set them in that dry pan one at a time, about one minute per side, and it warms it up enough that it makes it flexible and they won’t tear when you roll them up.
But of course if you have any questions about this recipe or about cooking in your kitchen or anything, you could always reach out to me. Either message me on Instagram if you’re following me on Instagram at Mom’s Dinner. So Mom’s Dinner is actually my website where I share all of my recipes, or you can email me. My email address is susie@momsdinner.com you can just email me anytime you have questions about any recipes, anything we talk about here on the podcast, or if there’s a recipe you’re looking for and you would love to see it on the website, I would love to know that too.
Audio Recipe
So let’s go ahead and get into the full recipe for these veggie enchiladas. There’s kind of three different sections to making these enchiladas. There’s making the filling, which is gonna be the veggie mixture and the refried black beans. And then we’re gonna assemble all of the enchiladas and then we’re gonna bake it.
So you wanna start by preheating your oven to 400 degrees. Like I said, we’re gonna cook these hot and fast, so they’re gonna be ready very quickly. Then on the stove top, you want to saute a few veggies for that veggie filling. You’re gonna put a skillet over medium heat. Add about one tablespoon of oil and you’re gonna saute together one poblano pepper that’s been chopped, one medium bell pepper that’s chopped, and two fresh garlic cloves that are chopped. Just saute that together for about five minutes.
Then you’re gonna add in three quarters cup of fresh, diced tomatoes, so either a cherry tomato or roma tomato will work perfectly. Four green onions that are chopped. And when you use green onions, you wanna use the white and the light green parts. Those are the parts that taste like green onions. The dark green parts are best used for garnish, so you could absolutely chop up that dark green part and sprinkle it over top of the enchiladas.
Once they’re cooked you’ll add half a cup of frozen corn, a third a cup of fresh chopped cilantro. And now we’re gonna add a few seasoning. You’re going to add a half teaspoon each of cumin, chili powder and kosher salt and a quarter teaspoon each of garlic powder and onion powder. Now give everything a really good stir so that all of the seasonings coat the veggies and that all of the veggies finish softening. So we’re gonna continue to saute for about five more.
While that’s saute, what I recommend is you prep your refried black beans, and with the refried black beans, you can absolutely just use refried beans, which are pinto beans if you prefer that, but you’ll need a 16 ounce can of refried black beans. What I like to do is scoop all of that out into a bowl and usually when refried beans come straight out of a can, they can be pretty firm.
What I like to do is add maybe a couple splashes of water, give them a stir and pop ’em in the microwave for maybe a minute. Stir ’em up a little bit again and see if they’re soft and creamy. If they’re not, pop ’em back in the microwave for about another 30 seconds and continue that process until they’re nice and creamy and soft, and you can spread.
My one tip with using any kind of refried beans, unless you’re going for that vegetarian recipe, don’t buy the fat-free refried beans. You want that little bit of oil or fat or lard in your refried beans to keep ’em really creamy and flavorful. Now it’s time to assemble your vegetarian enchiladas. What you wanna do is have like a 9 by 13 casserole.
Spray the bottom generously with a little non-stick. and now it’s time to put together the enchiladas. Like I said in the beginning, if you’re gonna use the corn tortillas, then you’re gonna want to prep them by heating them a little bit before you roll them. If you’re using flower tortillas, you can just move straight ahead.
What you’re gonna do is spread one heating tablespoon of refried black beans down the center of your tortilla. Spread it from end to end. And then you’re gonna top it with that sauteed veggie mix. Now just remember that you have to divide that veggie mix between about 10 to 12 enchiladas. So just be mindful of that.
When you’re filling each enchilada, you’ll roll the tortilla over the filling, place it in the pan seam side down, and then continue working through all of those tortillas until you’ve used them all up. If you have some refried beans left over, that’s totally ok. You could dot that in the pan with the enchiladas, or you can just use that as a side dish to your dinner.
If you have some of the veggie mixture leftover, definitely scrape that into kind of like the open spaces in the pan and cook that right alongside your enchiladas and you can scoop it out right onto your plate when it’s time to. So now you’re gonna pour a 10 ounce can of enchilada sauce over the rolled enchiladas.
And here you can use a verde enchilada sauce or a red enchilada sauce. Either one will work. Then you’re gonna sprinkle three quarters cup of shredded cheese over top of the enchiladas. And if you want more cheese, add more cheese. Cheese is good , but you can use any kind of cheese you like. Monterey Jack, Colby, Jack, cheddar, pepper jack, any of those will work.
Now you’re gonna pop them right in the oven uncovered for just 12 minutes. Like I said, they’re gonna cook hot and fast, and then after they’re done cooking, you’re gonna let them cool for about five minutes before you serve. But while they’re cooking, you wanna go ahead and make your chili lime crema. It is super delicious and is just kind of the little something extra for these veggie enchiladas. So either in a large glass, liquid measuring cup or just a bowl, you’ll whisk together half a cup of plain Greek yogurt, you could also use sour cream, a quarter teaspoon each of cumin chili powder, garlic powder, and salt. Three tablespoons of water and one tablespoon of fresh lime juice. Just whisk that all together and then set it aside until it’s time to eat.
So that’s it. That’s your full vegetarian veggie enchilada recipe. So now that you have that done, let’s talk about some side dishes. And of course all of these recipes will be on momsdinner.net. You can find all of these recipes and I will link all of these recipes that I talked about right in the show notes of this episode so that you can click through when you’re ready to make these, or you wanna check out the recipe or you wanna save it or pin it or print it. You can do all of those things on moms dinner.
Do. There’s also a really great feature before I tell you about these side dishes. If you click through to a recipe on your phone, you can actually text yourself the recipe link and the recipe ingredients right from the recipe card. There’s a button right in the middle of the recipe card that says, text me the recipe link and all the ingredients, and it will just send it right to your phone.
Super easy , and don’t worry, you’re not giving me your phone number. You do it automatically. It populates a text and you send it to yourself.
Side Dishes
So some side dishes that I love for these veggie enchiladas are a cilantro lime slaw, and then doing a super simple Mexican rice. I have two recipes for easy Mexican rice, either in the instant pot or on the stove top, and I will link both of those as well as the cilantro lime slaw.
Now if you click through to the veggie enchilada recipe right at the bottom of the post, right before the recipe card, there are three menus that give you amazing options for side dishes. There’s also a pineapple that has a cilantro honey citrus glaze over top. That’s so, so good. I’ve got recipes for guacamole too, Salsa, Pico De Gallo, amazing margaritas, and all the tequila cocktails you could possibly want.
So that does it for this episode of Let’s Make Dinner. If you’re enjoying these episodes, I would love to have you follow along in your preferred podcast player. And then when you’re following, I would love to have you rate and review our show. As a newer show it just helps us be shown to more people and have more ears on our show. So until next time, I hope this episode of Let’s Make Dinner makes your Dinner time a little easier. See ya.
Double Dip – Next Weeks Episode
All right, now it’s time for your double dip. I love the double dip. So if you’re enjoying cooking along with Let’s Make Dinner on Thursdays. Then I want you to be prepared for next week when Thursday rolls around, you’re out of dinner ideas, you can come to our show, find the dinner idea that you wanna make.
And follow along. So if you wanna cook with me next Thursday, we are making a creamy mushroom pasta. So we’re going all veggie again, but this one is a little more rich and deluxe, but super, super simple to make. So if you wanna cook along with me, of course, I’ll put a link in the show notes of this episode for that creamy mushroom pasta.
But I’m gonna go ahead and tell you all of the ingredients that you need right now so that you can make sure you’re prepared for next week. All right. If you love mushrooms, this one’s gonna be for you. You need to have
- 8 oz of penne pasta
- 16 ounces of cremini mushrooms
- fresh garlic cloves
- Four tablespoons of butter
- kosher salt
- all-purpose flour
- heavy whipping cream
- 2% or whole milk
- shredded Parmesan cheese
You also can add some optional add-ins here. Asparagus is really inexpensive right now and would just be killer on this creamy mushroom pasta. You could also add some fresh spinach, or you can add like a sauteed shrimp or grilled chicken would be excellent.
So I hope you’ll join me next week when we make that creamy mushroom pasta on the Let’s Make Dinner Podcast and I will talk with you then. Have a great week.
Recipes Mentioned
- Vegetarian Enchiladas
- Cilantro Lime Slaw
- Mexican Rice
- Instant Pot Mexican Rice
- Honey Lime Cilantro Pineapple
- All Mexican-Inspired Recipes
- All Tequila Cocktail Recipes
Follow Along
We would love to have you subscribe to our weekly newsletter that comes out every Thursday and Sunday. Stay on top of new recipes, new podcast episodes all the goings-on at Mom’s Dinner!
Comments
No Comments