Quick weeknight vegetarian enchilada recipe for the whole family.
Vegetarian refried beans
Pre heat the oven to 400 degrees
In a mixing bowl, add the tomatoes, 1 tsp of olive oil and 1 tsp of taco seasoning. Set aside for 10 minutes
Chop the onions finely
Open the tin cans
Spray the baking dish with cooking spray or you can oil it.
In a medium sauce pan, add the remaining oil
Add the cumin seeds and allow them to brown just a little
Add the refried beans
Add the water and the taco seasoning
Stir well for about 5 minutes
Take 1 tortilla and heat it up for about 7 seconds in the microwave
On a chopping board, place the warm tortilla
Put a spread of the beans in a line on the tortilla
Add 3 cherry tomatoes
Add the onions
Roll them up tightly and place it on the baking dish.
Repeat for the remaining tortillas
Generously spread the enchilada sauce on the vegetarian enchiladas
Add the shredded sharp cheddar cheese to the enchiladas
Place in the oven for about 18 minutes or until cheese is melted
Garnish with the coriander and red onions
Keep a side of the enchilada sauce for your guests.
Nutrition Info is approximate
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