Vegetable Enchiladas Recipe

Name: Vegetable Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 cup mixed vegetables, sliced (any combination of vegetables such as: small Japanese sliced eggplant, cabbage, cucumber (asian enlich or burp), asparagus, carrots, beans, etc.); 5 large tomatoes, peeled and diced or one 24-ounce can whole tomatoes, drained and chopped; 1 tablespoon fresh basil, chopped; 3 cloves garlic, minced; 2 tablespoons tomato paste; Salt and pepper to taste; 1/2 teaspoon brown sugar; 3/4 cup Bean White Gravy (see recipe); 1/4 cup dry white wine; 12 flour tortillas; 1 cup lima beans, soaked overnight and drained; 1 1/2 cups water; 1/4 stick (1-ounce) butter; 1/2 medium onion, diced; 1/2 cup heavy cream; 1 teaspoon cornstarch; 2 tablespoons water; Salt and freshly ground black pepper to taste

Servings: persons

1 cup mixed vegetables, sliced (any combination of vegetables such as: small Japanese sliced eggplant, cabbage, cucumber (asian enlich or burp), asparagus, carrots, beans, etc.)
5 large tomatoes, peeled and diced or one 24-ounce can whole tomatoes, drained and chopped
1 tablespoon fresh basil, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
Salt and pepper to taste
1/2 teaspoon brown sugar
3/4 cup Bean White Gravy (see recipe)
1/4 cup dry white wine
12 flour tortillas
1 cup lima beans, soaked overnight and drained
1 1/2 cups water
1/4 stick (1-ounce) butter
1/2 medium onion, diced
1/2 cup heavy cream
1 teaspoon cornstarch
2 tablespoons water
Salt and freshly ground black pepper to taste

1
Lightly spray vegetables with a cooking spray.
2
Place vegetables on a nonstick baking dish and broil until brown, about 3 minutes.
3
Allow vegetables to cool.
4
Combine tomatoes, basil, garlic, tomato paste, brown sugar, salt and pepper in a saucepan and heat.
5
Add vegetables and simmer about 10 minutes.
6
Meanwhile in a small saucepan, combine White Bean Gravy with white wine and heat thoroughly.
7
Preheat oven to 350 degrees F. Fill tortillas with the vegetable mixture, then fold into enchiladas.
8
Place in a baking dish and bake for about 20 minutes or until enchiladas are brown.
9
Before serving, cover with heated gravy.
10
Serve with beans and rice.
11
1 cup lima beans, soaked overnight and drained 1 1/2 cups water 1/4 stick (1-ounce) butter 1/2 medium onion, diced 1/2 cup heavy cream 1 teaspoon cornstarch 2 tablespoons water Salt and freshly ground black pepper to taste

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup mixed vegetables, sliced (any combination of vegetables such as: small Japanese sliced eggplant, cabbage, cucumber (asian enlich or burp), asparagus, carrots, beans, etc.), 5 large tomatoes, peeled and diced or one 24-ounce can whole tomatoes, drained and chopped, 1 tablespoon fresh basil, chopped, 3 cloves garlic, minced, and more.

Yes, Vegetable Enchiladas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Enchiladas

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