Over Christmas, Brady and I ate at Good Earth, a restaurant in Minneapolis. I was pleasantly surprised by the restaurant. It's located inside the mall and the decor needs some updating but the food was great. The menu is full of healthy food that you aren't going to feel guilty about eating. I had vegetable enchiladas that were fabulous and I've been wanting to recreate them ever since. I used bits and pieces of different recipes to come up with the below recipe and honestly, these turned out just the way I remembered them. These enchiladas are so full of flavor and hearty even though they are meatless. I had never made my own enchilada sauce before and honestly I will never go back to canned- talk about easy to make and much more tasty!
** Sorry no picture, both of the pictures that I took turned out blurry. I'll spare the blurry photos and say the enchiladas looked even better than the ones you'd get at a restaurant. Luckily there is no photo to prove me wrong!
Prep/Cook Time: 40 minutes
1 (15-ounce) can black beans, rinsed and drained
1 tsp. olive oil
1 onion, minced
1 red or yellow bell pepper, stemmed, seeded, and chopped
1 zucchini, chopped
1/4 cup cherry tomatoes, quartered
1 cup fresh or frozen corn
2 1/2 cups enchilada sauce (recipe follows)
1/2 cup shredded Monterrey Jack cheese
1/4 cup minced fresh cilantro
12 (6-inch) corn tortillas
sour cream (oprional)
1 tsp olive oil
1 onion, minced
3 garlic cloves, minced
1 T. cayenne pepper
2 tsp ground cumin
2 tsp sugar
1 (15-oz) can tomato sauce
1/2 cup water
salt and pepper
Preheat the oven to 450. In a large skillet, heat 1 tsp olive oil. Saute the onion, bell pepper, zucchini, and tomatoes for about 5 minutes or until softened. In a large bowl, combine the onion mixture, black beans, and corn.
In a small saucepan, heat the olive oil and then cook the onions for about 5 minutes or until softened. Stir in the garlic, cayenne, cumin, and sugar. Cook for an additional 2 minutes. Add the can of tomato sauce and a 1/2 cup of water. Season with salt and pepper as needed.
Spray a large 9x13 baking dish with cooking spray. Generously spoon enchilada sauce into the bottom of the baking dish to thoroughly coat. Take a tortilla and fill it with a large spoonful of the vegetable mixture and place in the baking dish. Repeat with the remaining tortillas. Spoon on more of the enchilada sauce, I would recommend using a lot so that the enchiladas don't dry out. Sprinkle the enchiladas with cheese and then bake for 20 minutes. To serve, garnish the enchiladas with chopped cilantro and a dollop of sour cream.