Veggie Enchiladas

My Chicken Enchiladas are a staple in our house. In fact, my husband has even told me they're his favourite dinner ever! 

Soooo, I thought it would be a good idea to adapt the recipe for a vegetarian version as well.

You can spice these up by adding chillis or chilli spice. I like to keep ours mild because the boys won't eat them if they're too hot, but feel free to spice these up as much as you want!

I serve ours with a side of vegetables to make it a balanced meal.

These are unbelievably filling, I struggle to eat two of them!!!!




Veggie Enchiladas (makes 8 enchiladas)

For the sauce:
2 cloves of garlic, minced
1 tsp south-western/chipotle seasoning (you're looking for something with a touch of heat - I'm using Santa Maria American Cajun seasoning)
1\2 tsp cumin
1 tsp smoked paprika
180ml vegetable broth
350ml passata
Salt and pepper, to taste
Chopped chillis or chilli spice, to taste (optional)
Extra virgin olive oil

For the filling:
1 tsp extra virgin olive oil
1/2 large onion, diced

350g baby spinach

400g tin of black beans, drained

400g tin of artichokes, drained

75ml sour cream
Large handful of coriander, chopped
2 cloves of garlic, minced
Salt and pepper, to taste

To assemble:
8 corn (or whole wheat) tortillas
50g grated mozzarella
50g grated cheddar

Preheat the oven to 200degC and prepare the sauce:

Add a little oil to a medium saucepan and fry the garlic. Add all of the other sauce ingredients to the pan and stir. Bring to the boil, then simmer for 5 -10 minutes to thicken the sauce slightly. Season to taste. Remove from the heat and set aside for later.

Prepare the Filling:

Heat the oil in a large frying pan. Cook the onions and garlic until soft, about 2 minutes.

Add the drained artichokes the pan, then add the spinach. Cook, stirring and tossing frequently, until the spinach has wilted. Continue cooking, stirring frequently, until the pan is no longer wet with excess moisture.
Remove from heat and transfer the mixture to a bowl. Stir in the drained black beans and sour cream. Season to taste with salt and pepper.

Assemble:

Lightly oil a 9 by 13-inch baking dish.
Split the filling mixture evenly between the 8 tortillas and roll each up.
Place the tortillas seam side down in the baking dish.
Pour over the sauce and top with the cheese.
Cover with foil and bake for 20 minutes.

You can top these with spring onions if desired. Enjoy!