These vegetable enchiladas are packed with beans, corn, peppers and kale.
Using store-bought enchilada sauce is a great way to save timered or green both work well here.
Serve these enchiladas topped with your favorite ingredients like sour cream, avocado and cilantro.
Photo:Photographer: Jake Sternquist, Food Sylist: Kelsey Moylan, Prop Stylist: Breanna Ghazali
Coat a 7-by-11-inch baking dish with cooking spray.
Heat 1 tablespoon oil in a large skillet over medium heat.
Add minced garlic; cook until fragrant, 1 minute.
Photographer: Jake Sternquist, Food Sylist: Kelsey Moylan, Prop Stylist: Breanna Ghazali
Stir in 13 cup enchilada sauce and remove from heat.
Place 1 tortilla on a clean work surface.
Place about 1 tablespoon cheese in the center of the tortilla.
Photographer: Jake Sternquist, Food Sylist: Kelsey Moylan, Prop Stylist: Breanna Ghazali
Top with about 14 cup of the vegetable mixture; roll the tortilla over the filling.
Place the filled tortilla, seam-side down, in the prepared baking dish.
Repeat with the remaining tortillas.
Photographer: Jake Sternquist, Food Sylist: Kelsey Moylan, Prop Stylist: Breanna Ghazali
Spread the remaining 23 cup enchilada sauce over the tops of the rolled tortillas.
Top with the remaining 12 cup cheese.
Bake until the cheese is melted and bubbly, about 20 minutes.
Let stand for 5 minutes before serving.
Garnish with cilantro and/or sour cream, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
