Veggie Enchiladas are a simple dinner recipe that are perfect for a weeknight. They are full of vegetables and topped with verde enchilada sauce and cheese. After they bake (only 12 minutes!) they get drizzled with an AMAZING Chili Lime Crema. This will be your new go-to healthy weeknight dinner!
3/4cupfresh tomatoes, diced(I use cherry tomatoes or roma tomatoes)
4green onions, white & light green parts chopped(use any extra for garnish)
1/2 cup cupfrozen corn
1/3cupfresh cilantro, chopped(use any extra for garnish)
1/4tspeach: garlic powder, onion powder
1/2 tspeach: cumin, chili powder, salt
116oz can refried black beans (may not use the ENTIRE can, I usually have a couple tbsps left)
8-10flour tortillas, medium, soft taco size
110ozcan verde enchilada sauce
3/4cupshredded cheese: can use cheddar, colby jack, pepper jack, or monterey jack
Chili Lime Crema
1/2 cupplain Greek yogurt
1/4tsp each: cumin, chili powder, garlic powder, salt
1tbspfresh lime juice1 lime
Preheat the oven to 450 degrees.Prep a 9x13 glass baking dish with non-stick baking spray.
On the stove top, in a skillet over medium heat, saute the poblano peppers, bell peppers, and garlic in the oil for 5 minutes.Then add all the seasonings & spices, green onions, tomatoes, corn, and cilantro and saute for another 5 minutes.
Assemble the Veggie Enchiladas
Spread 1 heaping tablespoon of refried black beans down the center of a flour tortilla and then top with some of the sauteed veggie mix (dividing the veggie mix evenly between all the tortillas), roll the tortilla over the filling. Lay each tortilla, seam side down, in your prepared baking dish.Pour the verde enchilada sauce over the rolled enchiladas, then sprinkle the cheese evenly over the top.
Bake the Veggie Enchiladas
Bake, uncovered, for 12 minutes. Set aside and let cool for 5 minutes.
Chili Lime Crema
Combine all the crema ingredients in a dish and whisk or stir until it is completely combined and smooth. It should be a consistency that you can drizzle or pour. If you need to add more water, do so, a teaspoon at a time. You do not want it to be too watery!
Serving the Veggie Enchiladas
Drizzle or pour half of the Chili Lime Crema over the enchiladas and garnish with extra chopped green onions and cilantro. Serve the other half of the chili lime crema on the side.Enjoy!