For today’s vegetarian, Meatless Monday dish, I wanted to share a vegetarian veggie enchiladas recipe I did a couple weeks ago when Andrea, from Mother Earth was featured on Kidding Around Greenville. Since Mother Earth is now offering grass fed yogurt, we wanted something centered around that. Ya’ll know how much I love to cook with yogurt. I decided to come up with a veggie enchilada that had a creamy, cheesy filling. All the cheese you need for this dish can be found on Mother Earth’s website. The extra little added bit of yumminess comes from homemade veggie enchilada sauce. Don’t be intimidated by this at all. It is very easy to make and while it’s stewing, you can mix up the veggie enchiladas filling.
The veggie enchiladas recipe makes a pretty hefty amount, but the leftovers can be frozen, once cooked.
I hope you enjoy this Vegetarian Veggie Enchiladas recipe! I know I sure did, being the Mexican food fanatic that I am!
Veggie EnchiladasSERVES 4-6 PrintDownload
- 8 flour tortillas
- 1 5 oz container of fresh spinach
- 1 small red onion
- 1 can of black beans, drained
- 1/2 cup roasted red peppers
- 1 1/4 cups grass fed or greek yogurt
- 8 oz of goat cheese, softened
- 4 oz of monterey cheese, shredded
- 2 eggs
- green onions for garnish, optional
- olive oil
- salt and pepper
- Easy Enchilada Sauce :
- makes about 3 cups
- 2 1/4 cups of vegetable broth
- 3 Tbsp of vegetable oil
- 1 Tbsp of flour
- 2 tsp of dried basil
- 1 tsp of cumin
- 1/4 cup chili powder
- 2 6 oz cans of tomato paste
- 1/2 tsp of salt
- 1/2 tsp of red pepper flakes
- To make the enchilada sauce, heat up the vegetable oil in a stock pot to medium heat and add the tablespoon of flour. Whisk until combined and cook for about a minute. Next add in the remaining ingredients. Stir well to combine. Let it come to a boil and then reduce the heat to simmer for about 10-15 minutes while you prepare the enchilada filling.
- Chop the red onion. Heat up a sauté pan to medium heat with 2 tablespoons of olive oil. Add the red onion and a sprinkle of salt and pepper. Cook for about a minute or so. Next add in the fresh spinach and another sprinkle of salt. Cook until the onion is a bit soft and the spinach is wilted, about 5 minutes. Remove from the heat and allow the veggies to cool.
- In a medium bowl, beat together 6 oz of goat cheese (reserving 2 oz for the topping), the shredded Monterey cheese, yogurt, eggs and 1/4 tsp of salt and pepper.
- Drain and rinse the black beans and add them to the filling. Add in the roasted red peppers and cooled onions and spinach. Mix together well.
- Spread a little bit of the enchilada sauce on the bottom of a baking dish, about 1/3 cup. Taking one tortilla at a time, place a couple heaping spoonfuls of the filling on one side of the tortilla. Fold the filled side of the tortilla up and continue rolling it until it's like an open ended burrito. Place the enchilada, seam side down, in the baking dish. Repeat with the remaining tortillas and filling.
- Spoon about 1 cup of the sauce over the enchiladas and lightly cover them with foil. Bake at 350 for about 30 minutes. Top the baked enchiladas with the remaining crumbled goat cheese and sliced green onions.
- Serve warm.