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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Are you a vegetarian who loves enchiladas but is tired of settling for just cheese? Or just looking for a healthier alternative to the fat -laden meat enchilada? Here's a healthier alternative to one of my favourite Mexican dishes. Read more . This is so good, you can make it vegan (and completely healthy) by leaving out the cheese altogether (sacrilege, I know)... Rinse the canned items to lower sodium and use whole black or kidney beans and multi-grained tortillas to increase health benefits....and its still yummy... Ingredients:
2 tbs olive oil |
1/2 to 1 head of garlic, depending on taste |
1 1/2 inch long piece fresh ginger |
1 small onion |
1-2 fresh jalapeños, diced or 1 can of chilies (for more mild--adds sodium) |
1 15 ounce can of whole beans, rinsed and drained (to remove sodium) |
(black, pintos, and kidneys all work well) |
1/4 cup chopped fresh cilantro |
1 can whole black olives, rinsed, drained and sliced |
1 cup of good sharp cheddar, grated (optional) |
4 large burrito sized or 6-8 regular sized tortillas |
enchilada sauce (the sauce you use totally changes the flavour. i like to use 2-3 cans of el pato salsa de chile fresco or 1 bottle of trader joe's) |
9 x13 glass baking dish (the acid in the chilie s and sauce will react negatively with metal and ruin the flavour) |
Directions:
1. Pre-heat oven to 375 degrees.
2. Heat olive oil in a skillet over low heat
3. In a food processor, chop garlic, ginger and onion
4. Add to oil and sautée until aromatic, about 30 seconds
5. Add jalapeños/ chilies, and sautée until fresh jalapeños begin to soften
6. Add beans and heat through, remove from heat
7. Stir in cilantro and set aside for about 10 minutes to absorb flavour
8. Pour enough enchilada sauce in the baking dish to cover the bottom
9. Place a small amount of beans, olives and cheese in a line across one side of the tortilla and roll
10. Place rolled tortilla in pan and repeat until pan is full-its OK to squish them in
11. Sprinkle any remaining ingredients (EXCEPT cheese) on top and pour remaining sauce over covering the tortillas as completely as possible
12. Cover with foil and bake 45-60 minute or until bubbly
13. If using cheese, remove from oven, set oven to broil, remove tin foil, top with cheese and any remaining olives and broil 1-2 minute until cheese begins to brown
14. Let cool for 10 minute before serving
15. OPTIONAL: Top with sliced avocado, salsa, sour cream
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