For an extra layer of flavor, consider adding a pinch of smoked paprika to the vegetable mixture while sautéing. If you prefer a smoother sauce, use an immersion blender to blend the bean mixture before assembling the enchiladas. Garnish with fresh cilantro, a dollop of sour cream, or a drizzle of hot sauce for added vibrancy and flavor.
QOB Veggie Enchiladas
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PREP TIME20 mins
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COOK TIME35 mins
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TOTAL TIME55 mins
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SERVING8 People
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VIEWS9
These aren't just any enchiladas; they're a vibrant celebration of fresh vegetables enrobed in a rich, subtly spiced sauce. A delightful vegetarian twist on a classic, perfect for a satisfying and flavorful meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate47 g
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Cholesterol50 mg
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Fiber9 g
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Protein19 g
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Saturated Fat9 g
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Sodium775 mg
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Sugar5 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). (Prep time: 5 minutes)
02
StepIn a saucepan over low heat, whisk together refried beans, enchilada sauce, cocoa powder, and molasses. Simmer gently, stirring occasionally, until heated through and well combined. This creates a rich, nuanced sauce with a hint of depth. (Cook time: 5 minutes)
03
StepCoat a large non-stick skillet with cooking spray and set over medium-high heat. Add the broccoli, onion, red bell pepper, poblano pepper, and jalapeno pepper. Sauté until the vegetables are tender-crisp, retaining a bit of bite. Season generously with salt and freshly ground black pepper. (Cook time: 7 minutes)
04
StepSpread a thin layer of the bean mixture on the bottom of a 9x13-inch baking dish. This prevents the enchiladas from sticking and adds flavor. (Prep time: 3 minutes)
05
StepWarm the tortillas slightly to make them more pliable. Sprinkle about 1/4 cup of pepperjack cheese down the center of each tortilla. Top with approximately 2/3 cup of the vegetable mixture. Fold in the two smaller sides of the tortilla, then carefully roll it up, ensuring the filling is snug. Place seam-side down in the prepared baking dish. (Prep time: 15 minutes)
06
StepPour the remaining bean mixture evenly over the filled enchiladas, ensuring they are fully coated. (Prep time: 2 minutes)
07
StepBake in the preheated oven until the sauce is bubbling and the enchiladas are heated through. (Bake time: 20 minutes)
08
StepSprinkle the shredded Cheddar cheese evenly over the top and bake for another 5 minutes, or until the cheese is melted and lightly golden. (Bake time: 5 minutes)
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Claud Baumbach
Jul 1, 2025I found these a little too spicy for my kids, so I omitted the jalapeno.
Albin Jaskolski
Jun 27, 2025These are great for meal prepping! I made a big batch and froze them for later.
Armani Anderson
Jun 22, 2025So easy to make and packed with flavor. I will definitely be making these again!
Vallie King
Jun 20, 2025The cocoa powder and molasses add such a unique depth of flavor. Don't skip those ingredients!
Lourdes Schmitt
Jun 19, 2025These were a hit! My family loved the slightly sweet and spicy sauce.
Kamron Kautzer
Jun 18, 2025I added some corn to the veggie mixture, and it was a great addition!
Evan Ortiz
Jun 16, 2025Next time, I'm going to try adding some black beans to the filling for extra protein.