Hey fellow vegetarians! Today I bring you one of my favorite obsessions… vegetarian enchiladas.
Vegetarian Enchiladas
There is certainly something about Mexican foods which pulls you towards it; maybe it is the spices or herbs, perhaps it is the plethora of cheese, or simply the beautiful mixture of colorful and flavorful food on the dish.
No matter what it is, it might be unusual to find somebody who is able to refuse a dish of sizzling hot Enchiladas presented before him/her! These types of Vegetarian Enchiladas are no exception – crammed with wholesome load of vegetables, as well as the scintillating spark of Ancho chili powder, Garlic and Cumin, this dish will keep you asking for more! Pair them along with a simple vinaigrette salad for a scrumptious dinner in your own home.
Vegetarian Enchiladas
Ingredients:
2-3 tbsps extra virgin olive oil
4 cloves garlic, pressed or minced
3 tbsps flour
2 cups vegetable stock (or water)
15 ounce can of petite diced tomatoes, drained
1 tsp tomato paste
1 tsp ancho chili powder
1 1/2 tsp ground cumin
16 ounce container of lowfat cottage cheese (1%)
15 ounce can of black beans, rinsed and drained
Handful of cilantro leaves, roughly chopped (about 3-4 tbsps)
8 whole wheat tortillas
4 ounces colby jack cheese
Kosher salt
Freshly ground black pepper
Sour cream, optional
Thanks to Jen from My Kitchen Addiction.
Method:
Preheat the oven to 375°F. Spray a big baking dish with cooking spray, and put aside.
To create the sauce, heat the olive oil and garlic inside a small saucepan over medium heat, till the garlic is aromatic and golden.
Whisk the flour in to the olive oil, and cook for a few mins till the mixture becomes golden. Gradually whisk in the vegetable stock.
Bring the mixture to a boil, then decrease the heat to ensure that the sauce can simmer.
Stir in the diced tomatoes, tomato paste, chili powder, and cumin. Season to taste with salt. Allow the sauce to simmer for about 10 mins.
Meanwhile, for the filling, mix the cottage cheese, black beans, and cilantro in a mixing bowl. Season with salt and pepper.
To put together the enchiladas, spread about one cup of the sauce inside the bottom of the prepared baking dish. Next, for each enchilada, spread 1/8 of the filling in the center of a tortilla.
Roll the tortilla around the filling, and place in the baking dish. Top the 8 rolled enchiladas with the leftover sauce, and sprinkle with cheese.
Bake for 45 mins, till the dish is bubbly and the cheese is golden. Let rest for 15 – 20 mins before serving.
Serve with sour cream and extra cilantro, if desired.
Hope you love it 
~ Charlotte
