Veggie Enchilada
So, this is the first I've heard of a veggie enchilada. saw many different recipes. this is my version and of course you can alter it how ever you want. I think next time will add black olives, refried beans and rice. There's so many things you can add or change like eggplant, spinach, squash, zucchini, have fun with it :)
Ingredients
- 1 poblano chile, cut into matchsticks
- 2 bell peppers red or green, cut into matchsticks
- 1 bag of cauliflower or broccoli cauliflower mix (12 oz frozen bag)
- 1 or 2 jalapeno peppers (optional)
- 1 (15oz) can black beans
- 1 medium onion, halved and slivered
- 2 tbsp coconut oil (or other heat-safe oil. i didn't have any so I just used olive oil)
- 1 1/2 tsp cumin
- 1 packet taco seasoning
- 1 can enchilada sauce (10oz)
- 2 garlic cloves, minced
- salt and black pepper
- 2 cups salsa
- 2 oz chopped kale (2 big handfuls)
- 2-10 corn tortillas, halved
- 4 oz shredded cheese (I like mine a little more cheesy so I used a whole bag)
- sour cream and thinly sliced scallions for garnish, if desired
- Preheat the oven to 425. Line a baking sheet with parchment paper.
- Place the poblanos, bell peppers, jalapeno peppers, and onion in a large bowl. Drizzle the oil over the top along with the cumin, garlic, salt and black pepper, and 1/3 packet of taco seasoning. Toss together until well-mixed. Spread onto the baking sheet in as even a layer as possible. Roast for 30-40 minutes, until the vegetables are tender and begin to brown in spots. Shake the pan every 10 minutes or so to get an even roasting. Remove the pan from the oven and lower the temperature to 350.
- Prepare an 8×8 or 9×9 inch casserole dish/baking pan with nonstick spray. In a small bowl mix kale and the thawed bag of cauliflower (or broccoli mix) and mix in the rest of the taco seasoning. Spread about 1/3 can of the enchilada sauce onto the bottom of the pan. Add a layer of tortillas so that the sauce is completely covered then add another layer of enchilada sauce then add salsa. Top with 1/2 black beans, 1/2 of the veggie mix, half of kale mixture, and 1/2 of the cheese. Make a second layer of tortilla, enchilada sauce, salsa, black beans, veggies, kale mixture, and cheese. Cover with aluminum foil. Bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and everything is heated through.
- Let sit for 5 minutes. Cut into squares. Garnish with sour cream and scallions, if so desired.
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