We LOVE Mexican! And these enchiladas are a favorite weeknight meal! They’re slightly time consuming, but so easy and delicious! I usually prep and assemble in advance making the evenings free, so that we can all hang together as dinner is being prepared.
My toddler totally digs this dish! You have melted cheese, soft tortillas, its saucy and packed with veggies and flavor. She has the biggest smile when she sees the baking dish on the table. She peeks and screams ‘ENCHILAAADDAASSS…YAY!’ 🙂
The brown rice gives a nice bite to the dish and I usually use any carb balance Mission Tortillas (but love the new spinach herb ones) as they are thinner but still hold up well. Also, any red enchilada sauce will do. If you’re feeling ambitious and want to make at home – this 5-minute blender sauce by Pinch of Yum is amazing, otherwise, this Target Sauce is what I always keep in the pantry.
It is a great dish to sneak in so many veggies, spinach or even Tofu for your picky eaters. It is a very forgiving dish!
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Vegetarian Enchiladas with Cilantro-Lime Brown Rice
- Total Time: 55 minutes
- Yield: 4
Description
Meat-free deliciousness in a bowl. These enchiladas are cheesy, saucy, full of veggies and so satisfying.
Ingredients
Cilantro-Lime Brown Rice
- 1 cup Brown rice, uncooked
- 2 cups Water or Stock
- ½ cup Cilantro, chopped and divided
- 1 tbsp Butter
- 2 tbsp Lime juice
Veggie Filling
- 1 tbsp Oil
- 1 cup chopped Onion
- ½ cup chopped Jalapenos (optional)
- ¼ cup chopped Scallion whites
- 1 cup chopped Red bell pepper
- 1 cup Veggies of your choice (mushrooms, zucchini)
- ¾ cup Corn
- 1 can Black Beans, drained and rinsed
- 3 tbsp Fajita Seasoning
- ½ tsp Cumin powder
- Salt to taste (the seasoning has some salt already)
Assembly & Serving
- 5–6 Soft Taco Tortillas (8-inch)
- 2 10oz cans of Red Enchilada Sauce
- 6 oz Mexican Blend Shredded Cheese
- ¼ cup chopped Scallion greens
Instructions
For the Cilantro Lime Brown Rice:
- Cook the brown rice with water al dente (about 20 mins). In parallel, make the veggie filling.
- Strain through a colander and run the cooked rice under cold water to remove any excessive starch.
- Heat butter in a pot. Once the butter has melted, turn the heat off. Add half of the coriander leaves, lime and strained rice. Mix well and set aside.
For the Veggie filling:
- Heat Oil in a saute pan. Add onions and jalapenos, scallion whites and give it a quick stir. After a minute add rest of the ingredients.
- Cook for 10 mins on medium flame, tossing frequently. Set aside.
Assembly & Serving
- Preheat the oven to 375 degrees F.
- In a 9×9 baking dish, pour ¼ cup of Enchiladas sauce and spread into a thin layer.
- Take a tortilla, add 4 tbsp of the cilantro-lime brown rice, top with 5-6 tbsp of veggie filling. Then add another ¼ cup of enchiladas sauce. Carefully fold and place into the baking dish. Repeat this process for the rest of the tortillas.
- Pour the remainder of the enchiladas sauce and any veggie filling over the tortillas. Top with shredded cheese.
- Cover with foil paper (see pro tip below) and pop it in the oven for 20 mins until the cheese is melted and bubbly.
- Uncover and broil for 2-3 mins until the cheese nicely browns.
- Garnish with scallion greens. Rest for 5 mins before digging in 🙂
Notes
- For veggies, you can honestly put anything you have in the fridge that you think will taste good. I have used squash, shredded carrots, spinach and even Tofu!
- I have used a portion of Mozzarella cheese along with the Mexican and it tasted yum as well.
- When placing the foil paper, spray some oil on the inside of the paper so that it does not stick to the cheese as it melts.
- Prep Time: 30
- Cook Time: 25
- Category: Main Dish/Entree
- Method: Oven
- Cuisine: Mexican
Keywords: brown rice enchiladas, veggie enchiladas, weeknight meal recipe, easy to make enchiladas, mexican one pot, kid friendly dish
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