These Easy Grain Free Veggie Enchiladas are loaded with black beans, corn, bell pepper, poblano pepper, broccoli florets, organic enchilada sauce, and a few delicious spices and then baked to golden perfection.
THIS POST IS SPONSORED BY DEXAS
If I had to pick one dish that I absolutely adore eating AND making, it’s enchiladas. Not only can you make one thousand different combinations, but they are without a doubt always easy and always delicious. And lemme tell you– EASY & DELICIOUS is my jam!
I wanted to get a new Veggie Enchilada recipe on the blog for all you veggie lovers out there, and this one does not disappoint! They are easy, loaded with lots of delicious veggies, and are melt in your mouth gooooood. My 18 month old even gobbled these up last night, so I’d say that’s a win!
A few of the featured veggies include: (but are not limited to)
But feel free to add anything else that sounds good.. mushrooms, spinach, kale, cauliflower, etc. all would be delicious!!
Side note: do you ever want to access a recipe/tutorial while cooking but don’t have anywhere to put your iPad, phone, etc.? That is the story of my life and the funny thing is I’m 99% of the time referencing my own recipes! Haha mainly when it’s a recipe I haven’t made in awhile, but it definitely happens more often than not.
I’ve been using this Bamboo Prep-Tech Cutting Board and it’s seriously a game.changer. It has a perimeter juice groove that can catch any juices while chopping but also has a tech slot in the back that fits most iPads, tablets, smartphones, etc. SO cool, right?? I got one of these for my mom for Mother’s Day and I know she’s going to love it! It’s the perfect size and such great quality for the price!
Anywho, back to the topic at hand– these SUPER Easy Grain Free Veggie Enchiladas! They are so easy, and I love that you can switch up the filling with whatever you have on hand. If you want to throw in some spinach or mushrooms, go right ahead! You absolutely cannot mess it up.
If you want to prep these enchiladas ahead of time if you’re having friends over or simply to have dinner ready after a busy work day, that’s easy peasy! Follow the instructions through the enchilada assembly, however, wait to pour the remaining sauce and cheese over the tops until just before baking. Store in the fridge until you are ready to bake– add sauce and cheese and pop in the oven.
I love serving enchiladas to friends because everyone always loves them and they are stress free. I typically pair with cilantro lime rice, beans, and a big salad.
I hope you love them!!
THANK YOU SO MUCH AGAIN TO DEXAS FOR SPONSORING THIS POST!Print
Easy Grain Free Veggie Enchiladas
- Prep Time: 25
- Cook Time: 25
- Total Time: 50 minutes
- Yield: 6 1x
- 3–4 T olive oil
- 1 red bell pepper, diced
- 1 poblano pepper, seeds removed and diced
- 1 can corn, drained and rinsed
- 1 can black beans, drained and rinsed
- 1/2 yellow onion, diced
- 4 cloves garlic, minced
- 2 c broccoli florets, chopped into bite sized pieces
- 2 1/2– 3 c enchilada sauce (I used Hatch brand–a little less than 2–15 oz cans)
- salt + Pepper, to taste
- 12 Siete almond flour tortillas (can sub flour or corn as well)
- 2 c shredded cheddar cheese
- 2 tsp chili powder
- 1 tsp cumin
For topping: (all optional!)
- green onion
- Preheat oven to 420 degrees and grease 9 x 13 inch pan with olive oil. You may need to use another small casserole dish for the remaining few enchiladas if you can’t fit in one pan.
- Heat oil in a large non-stick skillet over medium high heat. Add onion, bell pepper, poblano pepper, broccoli, and garlic, and cook until and 7-10 minutes, until onion is translucent and broccoli is bright green and starting to soften.
- Stir in black beans and corn and season mixture with salt, pepper, cumin, and chili powder and toss to combine.
- Transfer mixture to mixing bowl and stir in 1/3 c enchilada sauce and 1 cup cheese and toss to combine. Adjust salt and pepper.
- To assemble the enchiladas, pour about 1/3 c sauce into your prepared pans and tilt to cover the bottom. I recommend wrapping tortillas in a dishtowel and microwaving for 30 seconds to soften. Then, take about 1/3 c mixture and place along the bottom half of the tortilla, then tightly roll and place seam side down into casserole dish. Repeat with remaining tortillas and prepared mixture.
- Drizzle the remaining sauce over the tops of the enchiladas and top with remaining cheese.
- Cover with foil and bake for 15 minutes, then remove the foil and bake an additional 10-12 minutes, until cheese is melted and bubbling.
- Remove from oven and let cool for 5-10 minutes. Before serving, garnish with chopped cilantro and any other toppings of choice. enjoy!!