Recipe Files: Weekday Vegetarian Enchiladas

Everybody loves enchilada night!

You guys know I love to cook, but let’s be honest- we all have those nights where it’s time to make dinner, and all you want is something quick and easy that won’t require you to be in the kitchen for the next 2 hours.  Well here is just one solution for that.  Vegetarian enchiladas that even your meat-loving husband will beg for!  These are quick to prepare (think under 15 minutes!) and taste delicious.  They’ve pretty much become a staple at our house!

To begin, you will need:

  • 8 soft tortilla shells (large size) — I usually just buy whatever is on sale at the store, but you could certainly make your own. In fact, that’s on my list of things to try here soon!
  • 1 can enchilada sauce — Here’s where I’m bad.  In order to make this meal as quick and easy as possible, I totally cheat and just use prepared sauce. … I know, I know.
  • 2 c. salsa
  • 1 and 1/2 t. chili powder
  • 1 c. instant rice (uncooked)
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1 can (11 oz.) corn with pepper, undrained (mexicorn)
  • 2 c. shredded cheddar cheese (or Mexican blend, if preferred)

Start by preparing your enchilada sauce and keeping it warm while you make the enchilada stuffing.  In a medium skillet, mix the salsa and chili powder and heat over medium-high heat until boiling.  Add in the rice, cover, and lower heat to simmer.  Cook for about 5 minutes or until rice is tender.  Stir in the beans, the corn, and 1 and 1/2 c. of cheese.  Place the tortillas on a cutting board or plate for filling.  Spoon about 1/2 c. of the stuffing into each tortilla and roll up, folding the sides in as you go.  Place the enchiladas on a plate and spoon the prepared enchilada sauce over the enchiladas.  Sprinkle with remaining cheese.  I usually then pop each plate in the microwave for about 45 seconds just to melt the cheese.  If you wanted to be a little more fancy, you could place all of your rolled up enchiladas into a baking dish before saucing and cheesing then bake in the oven for a few minutes.  This recipe makes 8 enchiladas.


*(almost forgot) This recipe is adapted from the cookbook, Easy Everyday Vegetarian.