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The Whole Easy Enchilada,

The Whole Easy Enchilada

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  • Author: Lauren Bernick of Well Elephant
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 3 servings 1x
  • Category: Main Dishes
  • Method: Oven
  • Cuisine: Mexican
  • Diet: Vegan

Description

This vegan, oil-free enchilada recipe is so easy you can make it after work and still have a fantastic and healthy meal.


Ingredients

Scale
  • Eight corn tortillas
  • 1 can of fat-free refried beans or a bag of Santa Fe Fat-Free Refried Beans, cooked according to directions
  • 1 jar of salsa of your choice (I use a green salsa)
  • Raw chopped veggies of choice (zucchini, onions, and mushrooms are great)
  • Toppings such as pickled jalapenos or plant-based queso

Instructions

  1. Preheat the oven to 350 degrees
  2. Steam tortillas in a wet paper towel or a clean, wet, dish towel for about 25 seconds in the microwave. This makes it easy to roll them without breaking them.
  3. Pour enough salsa in the bottom of a small casserole dish/Pyrex to lightly coat.
  4. Pour a little bit of salsa onto a plate.
  5. Coat the tortilla in the salsa on the plate, front and back, then add beans and veggies.
  6. Roll it up and put it seam side down on the salsa in the casserole dish.
  7. Repeat until all tortillas are finished. Pour the rest of the salsa on top of the enchiladas. Cover the casserole dish in foil.
  8. Cook for about 25 minutes. Uncover and cook for 5 more minutes. Let it sit for a few minutes.
  9. Top with pickled jalapenos and or queso

Notes

Serve with Mexican Rice and a vegetable for a complete meal!

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