Things change. Opinions. Ideas. Directions. Plans. And you kind of just roll with it and see what happens. Still, I am always a little caught off guard by change — especially change that involves my kids taste buds. And boy, have they caught me off guard recently by enjoying some foods with a nip of spiciness.
Not that these Veggie Bean Enchiladas are spicy per se — but they have a little kick to them and the kids love them. Score one for the spicy-loving mama. And for the creamy, cool avocado that offsets the nip of spiciness really nicely.
These Veggie Bean Enchiladas take about 35 minutes to make — but let me warn you: it’s a bit of quick-fire, hands-on cooking, so be prepared for constant motion for the first 10-15 minutes. You start by whipping up a super easy sauce using salsa, vegetable stock and flour — it takes about 30 seconds and is made totally in the blender. Easy as can be.
Then you make part of the veggie filling for the enchiladas while also filling the tortillas with the other part of the filling — refried beans and baby spinach. (Note: I was hired by Old El Paso to create this recipe, so I used their beans in this one.) Once all that is done, you spread sauce in the pan, finish filling the enchiladas and roll them, pour over the rest of the sauce and the cheese. Finally you bake.
It all happens fast.
But, hey, it’s all worth it when you dish out these warm, creamy, cheesy enchiladas with a bite and serve them with cool sliced avocado. Seriously. Worth every single second of work.
Serve these with a big salad.
- 1 16- oz jar medium salsa
- 1/2 cup vegetable stock
- 2 tablespoon all-purpose flour
- 1 tablespoon canola oil
- 1 red bell pepper, seeded and sliced
- 1 onion, halved and sliced very thin
- Salt and pepper, to taste
- 1/4 cup minced fresh cilantro
- 1 can Old El Paso Traditional Refried Beans
- 1 cup packed baby spinach
- 8 corn tortillas, warmed per package directions
- 1 cup shredded sharp cheddar cheese
- 1 ripe avocado, pitted, peeled and sliced
- Preheat the oven to 375 degrees.
- Combine the salsa, vegetable stock and flour in a blender and blend until it’s completely smooth. Scrape down the sides as needed to get it just right.
- Heat the canola oil in a large skillet over medium heat. Add the red peppers and onions to the skillet. Season well with salt and pepper. Saute, stirring occasionally, for 5-7 minutes, until softened. The onions should be translucent. Transfer to a bowl and stir in the cilantro.
- Meanwhile, pour half of the salsa-based sauce into an oven-safe rectangle pan. Tilt the pan to spread the sauce all around so that it’s in one even layer. Lay the warmed tortillas out on a work surface and divide the refried beans evenly among them. Top each with 1/8 of the spinach and 1/8 of the peppers and onions mixture. Roll up and place seam-side down in the pan. Repeat until all the tortillas are in the pan. Pour the remaining sauce over, taking care to cover each tortilla. Sprinkle with cheddar cheese.
- Bake for 15-20 minutes, until the cheese is melted and the sauce is bubbling.
- Serve immediately with sliced avocado.
- Substitute vegetarian refried beans for the original, if desired, to make this a vegetarian meal. - Like a lot of heat? Then use hot salsa instead of medium!
Disclosure: I am being compensated by Old El Paso for creating this recipe through my partnership with Platefull. All opinions are my own.