These enchiladas work best if you make the sauce the night before, just to save yourself some time. Also these can be made vegan simply by omitting the cheese.
First start with your sauce. I didn’t take any photos of this process because I made a double batch the last time I made it and put it in the freezer.
Ingredients for Enchilada Sauce:
- 1 tsp olive oil
- 1/2 cup diced red onion
- 1 minced garlic clove
- 1/2 cup veg broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp salt and some pepper
- 1 can crushed tomatoes, undrained
- 2 tbsp balsamic vinegar
- 1 tbsp brown sugar
Heat oil in large sauce pan over medium heat. Add onion and garlic and cook for about 5 mins or until onion is tender. Stir in broth and remaining ingredients. Reduce heat and simmer 30 mins. It’s important that you let it simmer because it takes tomatoes a while to really mellow out.
Ingredients for the Enchiladas:
- 2 zucchini chopped
- 1 bell pepper sliced and seeded
- 1/2 onion diced
- 2 cloves garlic minced
- 1 tsp mexene chili powder
- 1 can organic black beans, drained
- 1 small can salsa verde
- 1 small can chopped green chilis
- shredded cheese (I like to get some good grass-fed cheddar and shred it myself)
- wheat tortillas
chop your onion, bell pepper, garlic, and zucchini
Saute your vegetables with some olive oil in a skillet for about 10 minutes. Put the bell pepper in first, wait a couple of minutes then add the onion, then after the onion softens add the zucchini and garlic. Add the chili powder. Preheat your oven to 350.
Once the vegetables are done cooking add your can of black beans and green chilis.
Cook for a couple of minutes while you are preparing your enchilada station. Place a tortilla on a plate and put the veggie mixture in the middle. Top with cheese, some salsa verde, and peppers if you want.
Roll it up and put it in a greased 13×9 pan. Do this until your pan is full of enchiladas.
Now you take your enchilada sauce and cover all the enchiladas. Make sure all the tortillas are covered otherwise they will get crispy in the oven. Top with cheese and peppers. I used fresh banana peppers from the garden (don’t use the ones in a jar, they are pickled) and fresh mozzarella.
Bake for 15 minutes and enjoy!