De Ma Cuisine



November 2013



Vegetarian Enchiladas – In the Kitchen with Rachel O – Video

Written by , Posted in Baking, Beans, Cheese, Dinner, Fruit, In the Kitchen with Rachel O, Leftovers, Legumes, Main Dishes, Rice, Vegetables, Vegetarian


Sometimes I feel like I can’t quite get ahead. Like I’m stuck in a downward spiral. Overwhelmed by a never ending list of things to do. Sometimes. Or right now.

I understand why people resort to take out and pre-made meals. My go-to meals have been random leftovers, grilled cheese, and pancakes. I feel like I don’t have time to cook. I feel like I don’t have time for anything… except work. Isn’t it funny that my job is food, but I don’t have time for it?!

I’m realizing that part of the fault lays in my time management. I can make list after list after list, but if I spend all my time on figuring out when to do it all, I’ll never have time to get it done. So I’ve put away the day planner… for a while. I’m focusing on getting things done. I’m trying to do my best at what I love. I’m working on more than just feeding us so we have the calories we need, but instead finding a balance between working hard and having time to spend on the rest of life. I don’t know that I’m finding much success. Yet. I’m working on it.




For days like these, there are meals like this one. It can be made ahead of time and frozen. It can be whipped up the night of in no time at all. It’s yummy enough to serve to guests, simple enough to eat on a weeknight. And the leftovers, if there are any, are perfect for the next day’s lunch.


Enchiladas to the rescue!

Vegetarian Enchiladas
Recipe type: Main Dish, Easy, Dinner, Vegetarian, Vegetables, Legumes, Beans, Rice, Stove Top, Oven, Leftovers
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
A veggie filled twist on enchiladas.
  • Filling: 1 t olive oil
  • 1 zucchini, chopped
  • 1 carrot, grated
  • ½ serrano pepper, ribs and seeds removed, minced
  • ½ t salt
  • ¼ t pepper
  • ¼ t cumin
  • ¼ t ginger
  • 1 t chili powder
  • 3 cloves garlic, minced
  • 1 C black beans
  • 1 C mixture of cranberry and kidney beans
  • 1½ C cooked brown rice
  • ½ C corn (frozen is fine)
  • Sauce: 2 C tomato sauce
  • 1 C vegetable stock (optional)
  • 1 t chili powder
  • ¼ t cumin
  • to taste, salt
  • to taste, pepper
  • ½ serrano pepper, ribs and seeds removed, minced
  • For assembling: 6-8 tortillas
  • 1 to 1½ C pepper jack cheese, grated
  • salsa, for serving
  • Greek yogurt, for serving
  • tomato, chopped, for serving
  1. Pre-heat the oven to 350F.
  2. Heat a skillet and add olive oil. When oil is hot, add zucchini through chili powder (in filling section). Cook for 5 minutes, stirring occasionally, over medium-low heat.
  3. Add rice, beans, garlic, and corn. Cook for 5-10 minutes, stirring occasionally. Taste and adjust seasoning if needed.
  4. Whisk sauce ingredients together. Taste and adjust seasoning if needed. Pour about ½ into the bottom of a large greased ovenproof dish.
  5. Divide filling between tortillas. Tuck ends in and roll up. Place seam side down in sauce.
  6. Top with remaining sauce (or enough sauce to partially cover), and sprinkle with cheese.
  7. Bake uncovered for 20-30 minutes, or until cheese and sauce are bubbly.
  8. Serve topped with yogurt, salsa, and tomatoes.




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