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
- Preheat the oven to 350 degrees
- 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.
- Pour enough salsa in the bottom of a small casserole dish/Pyrex to lightly coat.
- Pour a little bit of salsa onto a plate.
- Coat the tortilla in the salsa on the plate, front and back, then add beans and veggies.
- Roll it up and put it seam side down on the salsa in the casserole dish.
- Repeat until all tortillas are finished. Pour the rest of the salsa on top of the enchiladas. Cover the casserole dish in foil.
- Cook for about 25 minutes. Uncover and cook for 5 more minutes. Let it sit for a few minutes.
- Top with pickled jalapenos and or queso
Notes
Serve with Mexican Rice and a vegetable for a complete meal!
