Enchiladas are wonderful. But they do take a lot of work. You make the filling, then there's the rolling, then there's the saucing, then the BAKING..?? Who has time for that?
These no-bake enchiladas are delicious and so easy! And you don't have to figure any baking time into your meal prep! And the caramelized vegetables? You won't miss the meat one bit.
Caramelized Vegetable No-Bake Enchiladas
Makes 6 small enchiladas
6 corn tortillas (I used 7" corn and flour tortillas)
1 Tbsp olive oil
1 1/2 cups shredded carrots
1 can black beans, drained and rinsed
1/2 large yellow onion, thinly sliced
1/2 cup baby kale leaves, stemmed
1/2 cup corn kernels
1/2 tsp chili powder
1/2 tsp ground cumin
Dash cayenne pepper (optional)
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp garlic powder
2 Tbsp honey
1/4 cup white wine
6 oz enchilada sauce of your choice (make my enchilada gravy ahead of time and freeze the leftovers!)
1/3 cup crumbled cojita cheese, or crumbled feta cheese
1/4 cup fresh cilantro, chopped
In a small saucepan bring enchilada sauce to a low boil, then reduce heat to low and keep heated.
In a large nonstick skillet, heat olive oil over medium-high heat. Add onions and carrots and saute until softened, 4-5 minutes. Stir in black beans, kale, corn, seasonings, honey, and white wine. Continue to saute vegetables until liquid is absorbed and vegetables are softened and heated through.
Roll 1/4 cup mixture into a corn tortilla and place in a 9" square baking dish. Repeat with remaining mixture and tortillas, working quickly so that filling stays warm. Pour heated enchilada sauce over the enchiladas, then top with cheese and cilantro. Serve immediately.
Nutrition Info per enchilada: 207 calories, 7 g fat, 8 g protein, 29 g carbohydrates, 5.5 g fiber
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