Vegetarian Enchilada

The perfect post workout dinner, this vegetarian enchilada is packed with healthy, nutritious for high protein hit after workout.

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Vegetarian Enchilada


  • Author: newcontent
  • Prep Time: 25min
  • Cook Time: 25min
  • Total Time: 50min

Description

The perfect post workout dinner, this vegetarian enchilada is packed with healthy, nutritious for high protein hit after workout.


Ingredients

Scale
  • 1 onion
  • 1 red capsicum
  • 425 g can black beans
  • 425 g can garbanzo beans
  • 15 g nutritional yeast
  • 3 roma tomatoes
  • 2 tsp. cumin
  • 1 tsp. smoked paprika
  • Salt to taste
  • 6 large tortillas

FOR THE ENCHILADA SAUCE:

  • 500 ml vegetable broth (more if needed)
  • 60 g tomato paste
  • 30 g plain flour (GF if desired*)
  • 2 Tbsp. olive oil
  • 2 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 1/4 tsp. garlic powder (more to taste)
  • 1/4 tsp. onion powder (more to taste)
  • Salt/pepper

Instructions

MAKE THE ENCHILADA SAUCE

  1. In a small bowl, add flour along with cumin, chilli powder, garlic powder, and onion powder and mix them together.
  2. In a saucepan, heat olive oil over medium heat.
  3. When hot, add tomato paste, and the bowl of flour and spices.
  4. Cook 1 minute, whisking continuously. Add broth and continue whisking well. Increase heat and bring to a light boil.
  5. Reduce to simmer and cook for 8 minutes, whisking occasionally.
  6. Salt to taste and set aside.

    MAKE THE ENCHILADAS

  7. Preheat oven to 175°C.
  8. Dice onion and capsicum.
  9. In a large skillet over medium heat, saute onion and capsicum for about 8 minutes.
  10. Meanwhile, dice tomatoes. Rinse and drain beans.
  11. When onions are translucent, reduce heat. Add cumin, paprika, tomatoes, nutritional yeas, and both beans (rinsed and drained). Stir well.
  12. Heat for 4-5 minutes then set aside.
  13. In a lightly sprayed 9×13 baking dish, cover the bottom with a thin layer of enchilada sauce.
  14. Distribute bean mixture in the centre of tortillas. Roll up, tucking in both ends.
  15. Place all 6 rolled enchiladas in baking dish and top with remaining sauce.
  16. Bake for about 25 minutes.
  17. Optional: serve topped with avocado, coriander.
  • Category: healthy
  • Cuisine: dinner

Nutrition

  • Calories: 525
  • Sugar: 8g
  • Fat: 19g
  • Saturated Fat: 2g
  • Carbohydrates: 68g
  • Fiber: 13g
  • Protein: 22g
Healthy Living
Author: Healthy Living

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