Vegetable Enchiladas

Photo: Vegetable Enchiladas
The simple flavor of the vegetables is enhanced by using a
flavorful red sauce and smoked cheese, which adds a deep
richness to these vegetarian enchiladas.
Yield
8 - 10 Enchiladas
Nut-Free
Soy-Free
Entrees
Ingredients
  • 2 Tablespoons olive oil
  • ½ cup diced red onion
  • 2 cloves garlic
  • 1 (15-ounce) can tomato sauce
  • ½ cup vegetable broth
  • 2 Tablespoons balsamic vinegar
  • 2 teaspoons each chili powder, oregano and honey
  • 1 teaspoon each coriander and cumin
  • Salt to taste
  • 1 cup finely chopped broccoli
  • 1 cup finely chopped cauliflower
  • 1 cup corn
  • ½ cup diced red pepper
  • 2 cups cooked or canned black beans
  • ½ cup whole milk yogurt
  • 1½ cups shredded smoked mozzarella cheese, divided
  • 10 flour tortillas
Instructions
  1. Preheat oven to 375°
  2. Heat oil in a large saucepan over medium heat. Add onion
    and sauté until soft. Lower heat and add garlic, tomato sauce,
    broth, vinegar, spices, honey and salt. Bring to a boil, lower
    heat, and simmer for 15 minutes, stirring occasionally.
  3. Add broccoli, cauliflower, corn and red pepper to a large
    skillet. Cook over medium-low heat for 10 minutes, stirring
    constantly. Set aside to cool slightly.
  4. In a large bowl, combine the cooked vegetables, black
    beans, yogurt, 1 cup shredded cheese and ½ cup red sauce.
  5. Warm the tortillas slightly in the preheating oven, and dip each
    into red sauce. Spoon about ¼ cup of the veggie mixture into
    the tortilla, and roll, placing the open side down in a 9"x13"
    baking dish. Roll all enchiladas, then cover with remaining red
    sauce. Bake for 20 minutes at 375°. Add remaining cheese to
    top and bake 5 minutes more. Enjoy!