Once in a while, it is ok to not cook a dish from scratch. This week happens to be one of the occasions.
After a long holiday season of staying in the kitchen for hours on end, preparing delicious but time-consuming meals, you are super exhausted!
Am I right?
Personally, I am taking a vacation from my kitchen. There is going to be a lot of take-out for the next couple weeks.
Are you planning on taking a vacation from your kitchen?
This vegetarian enchilada recipe is quick and fast. It will guarantee that you won’t be in the kitchen for more than thirty minutes.
I have often been asked to make recipes for college students, who neither have the time nor the enegy to cook from scratch. Not to mention, they have flies in their wallet where there should be money.
So, this vegetarian enchilada would be perfect for them because they are using cheap ingridients to make a healthy, fulfilling recipe.
Old El Paso brand makes vegetarian version of refried beans. Add the seasoning mix and make it flavorful. The enchilada sauce is just mild, even though it says hot. Maybe I just have a different definition of “hot”.
I like adding tomatoes to this recipe. Cherry tomatoes make a great addition to the recipe and also give it a little healthy flare. When you bite into this tomato, your vegetarian enchilada gets a whole new level of wonderful deliciousness. I like to marinate the tomatoes with oil and some of that taco seasoning.
Also add onions to your vegetarian enchilada because it will add a crunch to your dish. Can you imagine the burst of flavors when you bite into this? The spicy beans, the onions and the tomatoes make for a wonderful taste.
I use the large tortillas because you can get full in just one enchilada. You can try it with the smaller ones but I don’t recommend it.
In a baking dish, the large tortillas sit nice and snugly. These is important because they cook faster when they are together. They give their heat to the other and vice versa.
You are definitely going to need the whole can of enchilada sauce. Infact, don’t be afraid to use more than one can. When the sauce is in the oven, it will burn off. So, the more sauce you have, the better.
Now, comes the best part! The CHEESE!
Sharp cheddar cheese is so awesome in this recipe. I have experimented with several other cheeses for this recipe and nothing comes close to this cheese. It adds a wonderful sharpness to the vegetarian enchilada. Combined with tomato, onions and beans, you will be in heaven with your first bite!
So, are you planning to get take out for the next few weeks?
Recipe Details (makes 4 vegetarian enchilada)
Total time to prepare – 30 minutes
- 1 16oz can of vegetarian refried beans
- 1 10oz of enchilada sauce
- 1/2 of 1 oz Taco Seasoning
- 12 cherry tomatoes
- 1/4 of red onion
- 2 tsp of olive oil
- 1 tsp of cumin seeds
- 4 Large tortillas
- Coriander for garnish
- 3 tsp of water
- Pre heat the oven to 400 degrees
- In a mixing bowl, add the tomatoes, 1 tsp of olive oil and 1 tsp of taco seasoning. Set aside for 10 minutes
- chop the onions finely
- Open the tin cans
- Spray the baking dish with cooking spray or you can oil it.
- In a medium sauce pan, add the remaining oil
- Add the cumin seeds and allow them to brown just a little
- Add the refried beans
- Add the water and the taco seasoning
- Stir well for about 5 minutes
- Take 1 tortilla and heat it up for about 7 seconds in the microwave. Or, I prefer to heat a large pan and heat the tortilla in that.
- On a chopping board, place the warm tortilla
- Put a spread of the beans in a line on the tortilla
- Add 3 cherry tomatoes
- Add the onions
- Roll them up tightly and place it on the baking dish.
- Repeat for the remaining tortillas
- Generously spread the enchilada sauce on the vegetarian enchiladas
- Add the shredded sharp cheddar cheese to the enchiladas
- Place in the oven for about 18 minutes, depending on your oven. When all the cheese has melted, your enchiladas are ready.
Allow the enchiladas to cool for a few minutes and serve. Garnish with the coriander and any of the red onions you have left over.
Keep a side of the enchilada sauce for your guests.