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Main Course

Enchiladas

ServingsServes: 2 to 4 Difficultyeasy Ingredients15 Steps7
Enchiladas

About

These baked vegetarian enchiladas are healthy, delicious and a bit spicy. The best Mexican comfort food ever. I use my homemade tomato sauce for this recipe. Enjoy!
Preparation
  1. 01

    Preheat oven to 375˚F (190˚C).

  2. 02

    In large skillet, heat oil over medium-high heat. Add onion and saute for 3 minutes. Add red pepper and tomato. Saute for 6-8 minutes, stirring occasionally

  3. 03

    Add minced garlic, cumin, chili powder, maple syrup and salt. Mix well.

  4. 04

    Stir in 1/2 cup vegetable broth and a can of black beans. Continue cooking 5 minutes. Spoon the mixture into small tortillas. Roll up the tortillas and place in a baking dish.

  5. 05

    In another saucepan combine tomato sauce, coconut milk and 1 teaspoon of chili powder. Mix well and pour over tortillas.

  6. 06

    Bake 30 minutes.

  7. 07

    * The composition of chili powder may vary from one brand to another, here I use mild chili powder so it’s not very spicy. It is important to taste the powder before incorporating it into a recipe.