Pinto bean veggie enchiladas from my eBook, Cooking with Legumes. Imagine soft flour tortillas, filled with a flavorful vegetable and bean filling and topped with homemade enchilada sauce and a generous amount of cheese. This casserole is sure to be a crowd-pleaser!
Guys, my new eBook will be out on September 16. I can’t believe the time is almost here!
This ebook has been my biggest project for the past year and I couldn’t be happier with it. It’s filled with over 50 vegetarian (and vegan) recipes, all made with legumes, including beans, lentils, chickpeas, tofu, tempeh and peas. You’ll get a good mix of breakfast, snack, main dish and dessert recipes. Plus, this eBook has a big section on everything you need to know about legumes: What types are available, how to cook and store them, their health benefits and how to easily include them in your everyday meals and snacks.
To celebrate the almost release of my eBook (and the end of summer), I’m giving out a free recipe bundle! This mini bundle has 2 recipes from the eBook and one extra recipe that can’t be found anywhere else!
How to Get the Free Recipe Bundle?
All you need to do is fill out this form and you’ll receive an email with a link to download the mini recipe bundle!
When you sign up for the recipe bundle, you’ll also receive an email on the release day of the final eBook. Don’t worry, that’s the only email you’ll receive from us! If you want to receive emails every time a new recipe is posted on the blog, you can always subscribe to the blog here.
And so today, I’m sharing one of my favorite comfort food recipes from the eBook – These pinto bean veggie enchiladas.
Enchiladas have got to be my favorite comfort food. They’re filled with vegetables and hearty beans, wrapped in a soft flour tortilla and packed with flavor (and cheese).
Of course this is not one of those vegan recipes from the eBook (there will be plenty of those too!), but you can easily make them vegan by using vegan butter and cheese.
Make these for a vegetarian feast with friends and family or make them a part of your weekend meal prep and you’ll have many delicious meals out of one recipe.
Yes, this recipe does have a few steps, but trust me, it’s easier than it looks. Plus, you can make it quicker by using store-bought enchilada sauce!
And with that, I’ll leave you to the recipe. I hope you’ll love it as much as I do!
Pinto Bean Veggie Enchiladas
- 1 small broccoli crown, chopped into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium garlic cloves, minced
- 1 bell pepper (red, orange or yellow), diced
- 1 can (19oz/340ml) pinto beans, about 1 3/4 cup
- 1 cup corn, fresh or frozen
- 2 teaspoons chili powder
- 1 teaspoon cumin, ground
- 1/2 teaspoon salt
- 6 12" whole wheat flour tortillas
- 2 cups cheese (Cheddar and/or Monterey Jack), shredded
- 2 tablespoons butter or margarine
- 2 tablespoons flour, white or whole wheat
- 1 1/2 tablespoons chili powder
- 1 teaspoon cumin, ground
- 1/2 teaspoon garlic powder
- 1 cup tomato paste
- 1 1/2 cup water or unsalted vegetable broth
- 1/2 teaspoon salt
- Preheat oven to 350F.
- Prepare the enchilada sauce: In a small saucepan, melt the butter over medium heat. Stir the flour. A thick paste should form. Stir in the chili powder, cumin and cayenne if using. Cook one minute until fragrant. Stir in the tomato paste and the broth. Whisk until smooth. The sauce should be thick and smooth within minutes. Set aside.
- In a large skillet, heat oil over medium heat. Add the onion and garlic
and cook until fragrant, about 5 minutes. Add the pepper and broccoli. Cover
and cook another 5-10 minutes or until the broccoli is bright green. Add the
pinto beans, chili powder, cumin and salt. Cook 1-2 minutes.
- Add ½ cup of the enchilada sauce to the bean mixture. Stir to combine.
Remove from heat.
- Spread ¾ cup of enchilada sauce at the bottom of a 13.5×9.5 inch baking
dish (or similar size).
- Place a tortilla flat on a clean surface. Scoop 1 cup of the bean mixture
and place it at the center of the tortilla. Roll the tortilla and place in the
dish. Repeat with 5 more tortillas. If you have any mixture left, spread it on
top of the casserole.
- Spread the remaining enchilada sauce on top of the enchiladas. Sprinkle
- Cook for 25 minutes, uncovered.
- Serve with avocado, salsa, sour cream (or plain Greek yogurt) or other
If you make these veggie enchiladas, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!