Easy Vegetable Enchiladas
Looking for a fresh vegetable recipe that will serve as dinner for the whole family? Look no further because you have found the perfect vegetable enchilada recipe that everyone can enjoy. The Easy Vegetable Enchiladas are easy to make and are full of healthy nutrients from a wide variety of veggies. This recipe is the perfect weeknight dinner that will satisfy everyone's taste buds. It’s an easy-to-make dinner that won't disappoint.
Cooking MethodCasserole
Ingredients
- 1 packet of tortillas
- 1 teaspoon oil
- 1 onion – diced
- 1 large clove garlic – crushed or chopped finely
- 400 gram tin Brown Lentils (drained & rinsed)
- 400 gram tin Cannellini Beans (drained & rinsed)
- 400 gram crushed tomatoes – halved
- 2 teaspoon tomato paste
- 1/2 water
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1 cup grated cheese
Instructions
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In a large fry pan, heat oil over medium heat. Add onion & garlic and sauté until soft.
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Add spices and cook an additional minute until fragrant.
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Add the lentils & cannellini beans and stir until heated through. Add half the tin of crushed tomatoes and tomato paste. Mix to combine, adding a little water as required to thin.
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Remove from the heat and set aside.
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Lightly oil an oven proof dish – one that will fit the enchiladas tight.
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Taking one tortilla at a time, fill with 1/6 of the bean mixture, roll into a cigar shaped length and place into the dish. Repeat until the tortillas are all filled & tightly fitted into the dish.
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Top with the remaining half tin of crushed tomatoes and cover generously with grated cheese.
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Bake in 180 degree oven until cheese is golden.