Garden Vegtable Enchiladas 🍅

Name: Garden Vegtable Enchiladas 🍅
Total time: 3600 s
Yield: 5 enchiladas
Cuisine: American
Ingredients: 1/4 cup chopped red bell pepper; 1/4 cup chopped orange bellpepper; 1/4 cup chopped red bell pepper; 1/2 Cup chopped cilantro; 1 chopped shiitake mushroom; 1/4 cup chopped red onion; 1 jalapeno chopped (optional); 1/2 Cup shredded cheese (optional); 1 can green enchilada sauce; 1 Tsp cumin; 1 Tsp peprika; 1 Tsp onion powder; 1 Tsp garlic powder; 1/2 Tsp salt; 1/8 cup canned green chillies; 1 can chilli beans (optional); 1 Tbs oil; Avocado for garnish (optional); 5 corn or flour tortillas

Mad Cook @Madcooks

Washington State, USA

Garden Vegtable Enchiladas. Always super delicious and the leftovers are always great to take to work the next day! One of my absolute favorite recipes. (Vegetarian) (Vegan w/ Substitute)

Mad Cook @Madcooks

Washington State, USA

Garden Vegtable Enchiladas. Always super delicious and the leftovers are always great to take to work the next day! One of my absolute favorite recipes. (Vegetarian) (Vegan w/ Substitute)

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Ingredients

1 hour

5 enchiladas

1/4 cupchopped red bell pepper
1/4 cupchopped orange bellpepper
1/4 cupchopped red bell pepper
1/2 Cupchopped cilantro
1chopped shiitake mushroom
1/4 cupchopped red onion
1jalapeno chopped (optional)
1/2 Cupshredded cheese (optional)
1 cangreen enchilada sauce
1 Tspcumin
1 Tsppeprika
1 Tsponion powder
1 Tspgarlic powder
1/2 Tspsalt
1/8 cupcanned green chillies
1 canchilli beans (optional)
1 Tbsoil
Avocado for garnish (optional)
5corn or flour tortillas

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Steps

1 hour

1

Chop vegtables: bell peppers, jalapeno,mushroom, onion. Add into frying pan and add oil. Turn on medium heat. Add in cilantro, green chillies, and spices. Sautee vegtables until translucent in appearance.
2

Once vegtables are finished let vegtables set for 15min uncovered to cool down.
3

Prepare pan by putting some of the enchillada sauce in the bottom of the pan. This helps prevent sticking. I personally prefer green chilli enchilada sauce, however any enchilada sauce is sure to work great.
4

Once vegtables are cooled take tortillas (I like to use tortillas that are a blend of both corn and flour) and place flat. Add 1/4 cup of the cooked vegtables onto the tortilla. I like to add chilli beans onto mine however this is optional.
5

Roll enchiladas and place them in prepared pans. Once all enchiladas are placed in the pan add remaining enchillada sauce on top. Add cheese (optional) and cilantro (optional) on top. This recipe makes about 5 enchiladas in total.
6

Cook enchiladas at 350* for 15-25 min. Check enchiladas every 10min until golden brown around edges.
7

Let cool for 5-10 minutes before serving. Garnish with toppings of choice. My favorite is Avocado, green onion, and jalapeno! Enjoy!