Are you ready to embark on a culinary adventure that will tantalize your taste buds and warm your heart? Discover the delightful world of "Mild Vegetarian Enchiladas with Carrot Sauce," a dish that combines the vibrant flavors of Mexican cuisine with the wholesome goodness of fresh vegetables. This recipe is not only a feast for the eyes but also a breeze to prepare, making it perfect for a family dinner or a gathering with friends. With just a few simple ingredients, you can create a mouthwatering meal that’s sure to impress even the pickiest eaters. Let’s dive into this delicious recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 6 corn tortillas
- 2 cups cooked black beans
- 1 cup corn
- 1 cup shredded cheese
- 2 cups carrot sauce
- 1 tsp cumin
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or olive oil.
- In a mixing bowl, combine cooked black beans, corn, cumin, and a pinch of salt. Mix thoroughly to create the enchilada filling.
- Warm the corn tortillas briefly in a skillet or microwave to make them more pliable and prevent cracking during rolling.
- Take each tortilla and fill it with the black bean and corn mixture. Sprinkle a small amount of shredded cheese inside before rolling.
- Place each rolled enchilada seam-side down in the prepared baking dish, ensuring they are tightly packed.
- Pour the carrot sauce evenly over the enchiladas, making sure to cover them completely.
- Sprinkle the remaining shredded cheese on top of the enchiladas.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 5 minutes to allow the cheese to melt and become slightly golden.
- Remove from the oven and let rest for 5 minutes before serving to allow the sauce to set.
- Garnish with fresh cilantro or green onions if desired, and serve hot.
Tips
- Prep Ahead: To save time, you can prepare the carrot sauce and filling a day in advance. Just store them in the refrigerator until you're ready to assemble the enchiladas.
- Tortilla Trick: Warming the corn tortillas is crucial! This step prevents them from cracking when you roll them. You can warm them in a skillet or briefly microwave them wrapped in a damp paper towel.
- Customize Your Filling: Feel free to get creative with the filling! Add diced bell peppers, chopped spinach, or even some sautéed mushrooms for extra flavor and nutrition.
- Cheese Choices: While shredded cheese adds a creamy texture, you can also try using vegan cheese or nutritional yeast for a dairy-free option.
- Baking Dish: Ensure the enchiladas are tightly packed in the baking dish to help them hold their shape and soak up the delicious carrot sauce.
- Garnish for Flavor: Don’t skip the garnish! Fresh cilantro or green onions add a burst of freshness that elevates the dish.
- Serving Suggestion: Pair your enchiladas with a side of avocado slices or a simple green salad for a complete meal.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 68g
Protein: 18g
Fat: g
Saturated Fat: 5g
Cholesterol: 30mg
