As you know, we’re big Mexican fans here in the Bean household. My all-time favorite enchiladas are my mother-in-law’s recipe. But when I saw Andrea post these Vegetarian Black Bean Enchiladas last week, I wanted them immediately. I refrained, until this evening, and boy did they ever make a lovely Meatless Monday meal!
I changed them up a bit by adding some roasted veggies and using enchilada sauce. As soon as I got home from class, I turned on the oven and got to work on the veggies. I used sweet potatoes, onion, green peppers, red peppers and mushrooms. I threw everything on a baking sheet and mixed them all together.
Then I got to use my new toy! Last week I posted a link to this Misto on Facebook and asked politely that someone please get it for me for my birthday 🙂 Amazingly, my mother-in-law responded and said she had one in her cabinet that she never uses! And just like that, I’m the proud new owner of a Misto.
I added a little bit of cheese to the mixture, stirred everything up and then filled 5 whole wheat tortillas with the filling:
I used the Misto again to grease the bottom of the pan. Usually I pour a little enchilada sauce on the bottom, but I accidentally forgot to buy the sauce while we were grocery shopping over the weekend and the hubby was in charge of picking some up after work. Since I wanted to have everything ready to go in the oven when he got home, I skipped the sauce on the bottom. When my enchilada savior arrived, I poured half the can over the top of the tortillas and used a brush to make sure all of the tortillas were covered. *Make sure you check the sodium content of your enchilada sauce as they can be super high in sodium. The hubby came home with a new low-sodium brand for us to try! Just another reason why I love him- I’ve taught him well 🙂
Top with a little bit more low-fat cheese, cover with foil and put them in the oven at 350 degrees for 30 minutes.
Use a spatula to remove the enchiladas from the pan and serve warm!
Roasted Vegetable Enchiladas
Prep Time: 10 min
Cook Time: 30 min
Keywords: bake roast entree vegetarian healthy black beans rice vegetables
- 2 cups mixed vegetables, diced
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 1 c black beans
- 1/2 c corn
- 1 c brown rice, cooked
- 1 can enchilada sauce
- 5 whole wheat tortillas
- 1/2 c low fat Mexican cheese, divided
1. Place the diced vegetables on a rimmed baking sheet. Mist with EVOO and sprinkle with spices. Stir to coat.
2. Roast at 400 degrees for 30 minutes or until the veggies are nice and brown and begin to caramelize.
3. In a large bowl, combine the veggies, rice, beans, corn and 1/4 c cheese.
4. Pour a thin layer of enchilada sauce on the bottom of a 9×13 pan. Divide the filling between the five tortillas, roll up and place seam side down in the pan.
5. Cover with more enchilada sauce, using a brush to make sure all of the tortillas are coated (You don’t need to use the whole can of sauce).
6. Top with remaining cheese, cover with foil and bake at 350 degrees for 30 minutes until heated through and bubbly.
Believe it or not, this was the first time I’ve ever put rice in my enchiladas! It was a big hit. Roasting the veggies gave the enchiladas a nice flavor and with the rice and beans forming a complete protein, we didn’t even miss the meat.
So tell me, do you put rice in your enchiladas?