Veggie Enchiladas with Roasted Red Pepper Sauce

5 from 14 votes

Veggie Enchiladas with Roasted Red Pepper Sauce

Veggie Enchiladas with black beans and zesty Roasted Red Pepper Sauce. These vegetarian enchiladas are packed with protein and fiber for a healthy, satisfying meal.

Prep Time20

Cook Time30

Total Time50

Course: Dinner, Main Course

Cuisine: Mexican

Diet: Vegetarian

Servings:

Author: Jamie Vespa MS, RD

Equipment

Large skillet
Blender or Nutribullet
9x13-inch baking pan

Ingredients

Roasted Red Pepper Enchilada Sauce

1 (12-oz.) jar roasted red peppers, drained
1/2 cup vegetable broth
2 Tbsp. extra-virgin olive oil
1 Tbsp. apple cider vinegar
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. garlic powder
1/2 tsp. kosher salt

Veggie Enchiladas

2 Tbsp. extra-virgin olive oil
8 oz. baby bella (cremini) mushrooms, sliced (sub sliced zucchini)
1 cup chopped red onion
1 (15-oz.) can black beans, rinsed and drained
2 to 3 generous handfuls fresh baby spinach
1/2 cup frozen/thawed or canned corn
1/2 tsp. kosher salt
1/2 cup plain full-fat Greek yogurt
8 flour tortillas (about 8” in diameter)
1 1/2 cups grated Monterey Jack cheese
Handful of chopped fresh cilantro for garnish
Sliced avocado for garnish

Instructions

Preheat oven to 375ºF.
Prepare Roasted Red Pepper Enchilada Sauce: In a standard blender or nutribullet, combine all sauce ingredients; blend until smooth. Set aside.
Prepare Veggie Enchiladas: Heat 2 Tbsp. oil in a large skillet over medium-high. Once hot, add mushrooms and onion; cook 6 to 8 minutes, until soft. Stir in black beans, spinach, and corn; cook 2 minutes, until spinach wilts. Season with 1/2 tsp. salt.
Stir in Greek yogurt and 1/3 cup of the enhilada sauce; mix well to combine.
Pour ¼ cup enchilada sauce into a greased 9x13-inch baking pan and tilt it from side to side until the bottom of the pan is evenly coated.
Spread ½ cup filling mixture down the middle of a tortilla, then snugly roll, starting with the end nearest you, until secure. Place it seam side down against the edge of the pan. Repeat with remaining tortillas and filling. Pour remaining enchilada sauce overtop, and sprinkle with cheese.
Bake, uncovered, on the center rack for 20 minutes, until golden and bubbly. Remove from oven and top with garnishes of choice.

Notes

To Store. Baked enchiladas can be stored in an airtight storage container in the refrigerator for up to 5 days.
To Reheat. Gently reheat enchiladas in the oven at 350ºF until warmed through. You can also rewarm individual portions in the microwave.
To Freeze. Let the pan cool completely. Store leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator.

Nutrition