Healthy-ish Vegetarian Enchiladas
These enchiladas are amazing! Stuffed with healthy maple baked beans, and smothered in a simple spicy enchilada sauce. Leave the cheese on for a vegetarian classic or omit for a vegan version with the same great taste!
Ingredients
Maple Baked Beans
- 1 yellow onion, diced
- 1 tbsp avocado oil
- 15.5 oz can kidney beans (rinsed and drained)
- 15.5 oz can pinto beans (rinsed and drained)
- 15.5 oz can northern beans (rinsed and drained)
- 1/2 cup ketchup
- 1/3 cup 100% pure maple syrup
- 1 tbsp yellow mustard
- 1 tbsp chili powder
- 1/2 cup water
Easy Enchilada Sauce
- 2 tbsp avocado oil
- 2 tbsp arrowroot powder
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/4 tsp dried oregano
- 1/4 tsp cayenne powder
- 3 tbsp tomato paste
- 2 cups vegetable broth
Enchiladas
- 8 tortillas (I use Siete for Gluten Free)
- 8 oz aged cheddar cheese (omit for vegan)
- 1 can (4oz) green chilis
- 2 cups maple baked beans
- enchilada sauce, all of it. Smother those bad boys!
- 4 oz fresh mozzarella (omit for vegan)
Instructions
- Start by making the maple baked beans. In a medium pot over medium heat, add the avocado oil and onion. Cook until fragrant and the onions begin to sweat (soften). About 2-3 minutes. Then add in the rest of the ingredients and stir. Let the beans simmer over low heat for 20 minutes until the water is absorbed and they have thickened.
- Meanwhile, make the enchilada sauce. In a small saucepan, add avocado oil and arrowroot powder. Stir until a thick paste forms, then add in the chili powder, garlic powder, cumin, paprika, onion powder, oregano, and cayenne pepper. Whisk until combined and continue to whisk until the spices are activated and toasty. About 2 minutes.
- Next whisk in the tomato paste and vegetable broth. Cook, whisking constantly, until the sauce thickens. About 4-5 minutes. Set aside.
- Preheat the oven to 325 degrees F.
- Finally, assemble the enchiladas. In a medium bowl, add the cheddar, green chilis, and maple baked beans. You may need to add more depending on the size of your tortillas. Otherwise, save the rest to serve with the enchiladas.
- In a 9x13 inch baking dish, pour 1/2 cup of enchilada sauce on the bottom and spread to the edges. Take your tortillas, and one at a time spoon a little bit of the filling down the center of the tortilla. Then place, seam side down in the casserole dish. Repeat with the rest of the tortillas. Then, carefully pour the rest of the enchilada sauce over the tortillas covering them. Use a spoon to spread the sauce so the tortilla is completely covered in sauce. Sprinkle chunks of fresh mozzarella on top of the enchiladas and bake in the oven uncovered for 15 minutes. Then broil (to get the cheese nice and bubbly) for 2 minutes.
- To serve, top with sliced avocado and fresh cilantro.
Notes
Vegan? Just omit the cheeses, or use a vegan mozzarella! If you want a little more nutrients, sprinkle with some nooch!