Enchiladas are a wonderful dish to serve when having a large group over, meal prepping, or intending for there to be leftovers….if you can stop yourself from eating them all lol.
The above pictured enchiladas have a very simple tofu, sautéed onion and green chili stuffing. However, the most wonderful part about their insides is that you can put whatever random veggies you have on hand! I’ll give you some more idea combos below.
Don’t forget to make some sour cream or queso to top it all off with!
Enchilada Sauce Ingredients:
Makes about 32 oz of sauce
2 tbsp olive oil
1 large yellow onion, diced
4 cloves garlic, minced
4 cups fresh, quartered tomatoes
or 2) 15oz cans of tomato sauce
1 cup water
1/4 cup Bragg’s Liquid Aminos or a soy-free alternative
1/4 cup paprika
2 tbsp. cumin
2 tsp. salt
In a large saucepan over medium heat add the olive oil, onions and garlic. Sauté until the onions are transparent.
If using fresh tomatoes, puree in a blender or food processor until smooth. This is not a necessary step, unless you like a smooth sauce 😉 .
Add the tomatoes, water, liquid aminos, paprika, cumin and salt into the pan with the onions and garlic.
Cover and reduce heat to simmer for 20 minutes.
Enchilada Stuffing Ingredient Ideas:
Mushrooms
Squash
Beans
Corn
Green chilis
Potatoes
Bell Peppers
Cabbage
Cilantro
Rice/Quinoa
Directions for baking the Enchiladas:
Preheat the oven to 350 degrees. Oil a baking dish and set aside.
Line the pan with the veggie-filled tortilla shells.
Pour the prepared enchilada sauce over the filled tortillas, cover with aluminum foil and bake for 30 minutes.
Allow to cool about 10 minutes before serving.
Garnish with sour cream or queso!