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Veggie Enchiladas

by Mia Pierantozzi | 1 year ago

One of my favorite dishes to cook is enchiladas since my family loves them so much!! From chicken, veggie, to simple cheese enchiladas. It’s easy to customize the fillings along with the sauces. Now that we have a lil one, I’ve been trying to cook more plant-based meals for my family. My go-to enchiladas are now filled with veggies made with two different sauces so everyone enjoys it including our lil man!!

I love spice so the sauce I make is very spicy. Since my son is young and developing his taste buds I’ve got to keep that in mind. The sauce is simple to make so I make two versions with my son’s tolerance level and mine.

Serves: 4

Ingredients for Enchiladas

8 tortillas

3 cups fresh baby spinach

3 garlic cloves, minced

1 cup zucchini, diced

1/2 cup onion, diced

1 tablespoon fresh lime juice

1 (15-ounce) can black beans, drained and rinsed

1 (7-ounce) can diced green chilies

1-2 tablespoon chili powder (use less if you want less spice, more if you want more of a kick)

1 tablespoon olive oil

1/2 teaspoon salt

1 cup shredded cheese

Directions for Enchiladas

Heat large pan with olive oil on medium-high. Sauté diced onions for couple of minutes then lightly sauté zucchini and garlic. Add in spinach and lime juice, allow the spinach to wilt. Once cooked, place the veggies into a large bowl with the black beans, cheese and green chilies. Add the chili powder and salt and mix until evenly distributed. Set the bowl aside while you prepare the sauce. **For my lil one/less spicy version I exclude the chili powder.

Before starting the sauce, preheat oven to 350 degrees and lightly grease a 9×10-inch baking dish with olive oil.

Ingredients for Sauce

2 tablespoons flour

1 teaspoon unsweetened cocoa

2 tablespoons chili powder

1 teaspoon cayenne pepper (optional depending on spice tolerance)

2 teaspoons ground cumin

2 teaspoons garlic powder

1 teaspoon dried oregano

2 cups vegetable broth

1 cup water

2 (8-ounce) cans tomato sauce

salt to taste

Directions for Sauce

In a large pan mix in the flour, cocoa, and spices without turning on the heat. Add 1/4 cup of vegetable broth and stir into a paste. Slowly whisk in the remaining broth and cup of water. Bring to a boil over medium heat and whisk in the tomato sauce. Cook for a few minutes until the ingredients thickens to the consistency similar to tomato soup. Taste sauce and add salt as needed. **For my lil one/less spicy sauce, I only use 2 teaspoons chili powder with no cayenne pepper.

Assembling the Enchiladas

Wrap the tortillas in a damp paper towel and microwave them for 30 seconds to help soften the tortillas. Dip one tortilla in the large pan of sauce and flip it over so each side gets coated. Place the coated tortilla on a plate. Scoop 2-3 spoonfuls of filling on the tortilla and roll it up then place it in the prepped baking dish. Repeat the above for the remaining tortillas, packing them tightly next to each other. Scoop sauce over the top of the enchiladas, reserve rest of the sauce to serve later. Bake in oven uncovered for 20 minutes, then pull out of the oven and lightly sprinkle shredded cheese. Put back in oven for another 5-10 minutes, until cheese is melted and tortilla edges are crisp. Let the enchiladas rest before serving with remaining sauce. Garnish with sour cream, cilantro, or both if you like!! I usually serve my enchiladas with a side of rice, either Spanish or Cilantro Lime Rice.

Hope you enjoy it as much as my lil monkey!!

Ciao for now!!