The Very Best Veggie Enchiladas

The Very Best Veggie Enchiladas

This recipe is not as complicated as it sounds! Give it a try it's the best! Plus it makes two pans, one for tonight and one for the freezer!

Filling:
4-5 cups cooked beans (we use black and/or pinto)

2-3 cups cooked brown rice

2+ cups of corn

3 carrots, diced finely

1 medium zucchini, chopped

1 large onion chopped

1-2 cans of diced green chilies

1-2 cans sliced mushrooms or fresh sliced

1-2 cups chopped tomatoes or a can of diced

1 teaspoon cumin

1 teaspoon sea salt

1 teaspoon chili powder

1 teaspoon Mexican seasoning (optional)

½ teaspoon garlic powder (optional)

2 Tablespoons olive oil

2 cans olives sliced (we usually put these on top)

Use these veggies or use others we have at times put in about ½ head of sliced cabbage some times I leave out the carrots you could do summer squash whatever! Usually if you just start with your favorite bean and some rice add veggies you like, it will make a great filling. But if you don't want rice don't put it in you could pretty much throw in what ever leftovers were in the fridge. Like hash browns or potatoes etc. do what you want! Basically just mix everything together in a big frying pan and saute just so the veggies are crisp tender.

Other Ingredients:

20-24 Whole Wheat Tortillas (depending on the pan and how tight you pack them)

Guacamole

Salsa (optional)

Lettuce (optional)

Fresh Tomato (optional)

Enchilada Sauce Ingredients:

6 Tablespoons chili powder

2/3 cup whole wheat flour

4 teaspoons vinegar

2 teaspoons each:

garlic powder, oregano, sea salt

8 cups water

Prepare enchilada sauce by mixing all ingredients in a LARGE saucepan and then simmering over low heat until thickened. It will not get as thick as the cheese sauce it will just thicken slightly that's okay. Do not cut back on the chili powder in the sauce. It isn't hot tasting, but it is necessary to give the sauce color and flavor.

"Cheese" Sauce: (Thanks to Em for the cheese sauce recipe ;)

½ cup whole wheat flour

½ cup nutritional yeast

1 teaspoon sea salt

1 teaspoon garlic powder

2 cups water

2 teaspoon mustard powder

4 Tablespoons coconut oil

In medium-large saucepan, combine flour, nutritional yeast, salt and garlic powder. Add water and mix thoroughly. Heat on medium heat until bubbling and thick. Remove from heat and add mustard and coconut oil.

Now for the assembly:

Spread a layer of enchilada sauce in the bottom of two 9x13 pans. Fill your tortillas with a good helping of filling roll and place in the pans. After the pans are full pour the enchilada sauce over them. Use all the sauce split it between the 2 pans. Then do the same with the cheese sauce. Sprinkle with sliced olives and green onions if you want. Cover and bake at 350 degrees for 20 minutes or until bubbly. If I'm freezing one I don't bother baking it I just put it in the freezer. Top with Guacamole, salsa, fresh tomatoes, leaf lettuce what ever you want.

Recipe Inspired by Hopkins' Healthy Home Cooking