Feeding kids with any kind of vegetables is so difficult. I’m sure we all go through that dilemma at some point. Well, one night I thought what to make that we adults will enjoy and kids. So, that’s when I came up with this delicious veggie enchiladas recipes that had lots of bright healthy vegetables, cheese and black beans. I did cheat a bit and use canned enchiladas sauce and canned black bean. But, that’s fine since this recipes calls for a lot more vegetables we will concentrate on the vegetables and cheat with the sauce and beans to speed up the process.
Makes 10 portions:
- 1-2 packs of 10″ tortilla wrap (white or whole wheat)
- 1 can black bean – drain water into a strainer and give it a good rinse in warm water.
- 1 package of El Paso Burrito Seasoning
- 1 can medium El Paso Hot Enchiladas sauce
- cheddar cheese of your choice – I used shredded tex mex cheese.
- 3 tbsp. of cream cheese
- 1/2 pack of Yves Mexican Soya Mix
- 1 large onion – chopped finely
- 1 green pepper – chopped finely
- 1 red pepper – chopped finely
- 1 yellow pepper – chopped finely
- 10 pieces – mushroom – thinly sliced
- 1/2 cup – black sliced olives
- 8-10 – springs of green onion (bottom whites chopped finely and kept separate and top greens chopped finely and kept separate)
- 8-10 – pickled Jalapeños – finely chopped (fresh Jalapeños can be used but adjust to your taste of spiciness)
- 1/2 tsp. – Red Chilli Powder
- 1/2 tsp. – Turmeric Powder
- 1 tsp. – Red Chilli Flakes Salt to taste
- Preheat oven to 400 degrees F.
- Empty enchiladas sauce into pot and add one full can of water into the sauce. (Make sure to stir water in the can to get all the sauce). Place on medium high heat and let it simmer for 10 minutes. Once done let it rest.
- Heat oil in a large skillet or saucepan over medium high heat. Add onion; sauté for 1 minute. The add garlic and cook for 5 minutes or until onions and garlic are golden brown, stirring occasionally. Now add in the Yves Mexican Soya Mix and mix well and let it cook for 5 minutes: stirring occasionally to avoid burning. Now add in all the three peppers, mushroom, black olive and green onion bottom whites only: mix well and let it cook for 5-8 minutes; stir occasionally.
- Once vegetables are tender; add in the black beans, El Paso Burrito seasoning, Red Chilli Powder, Turmeric Powder and Red Chilli Flakes and give it a good mix and let it cook on medium low for 5 minutes. After 5 minutes add in cream cheese and jalapeños and mix at this point do a taste test and adjust salt to you taste. If you want it spicier adjust Red Chilli Powder. (Keep in mind Enchiladas sauce is hot)
- Spread 1/2 cup of Enchiladas sauce in the bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Warm up tortillas according to package directions in the microwave. Spoon about 3 tablespoons of bean/veggie mixture down center of each tortilla; top it with chopped green onion, salsa and cheese of your choice and roll up. Place, seam-side down, in prepared dish. Repeat till all tortillas filled up. Pour remaining sauce over filled tortillas. Top with the remaining cheese and chopped green onion.
- Bake at 400° for 15 minutes or until lightly browned.