Gluten Free Smokey Vegetarian Enchiladas
 
Prep time
Cook time
Total time
 
Thanks to McCormick taco seasoning, you can whip up these healthy, from scratch Gluten Free Smokey Vegetarian Enchiladas in no time. Limited ingredients with unlimited flavor!
Author:
Recipe type: Main
Serves: 6 servings
Ingredients
  • For the filling:
  • 2 tablespoons butter or cooking oil
  • 1 small onion, roughly chopped
  • 1 large or 2 small jalapeno pepper, seeded and chopped
  • 1 bell pepper (any color), seeded and chopped
  • 2 cloves garlic, minced
  • salt for seasoning
  • pepper for seasoning
  • 1 can diced tomatoes (15 oz.)
  • 1 can black beans, rinsed and drained
  • ½ can diced green chilis
  • 1 tablespoon McCormick taco seasoning
  • 1½ teaspoons lime juice
  • 2 tablespoons dark brown sugar
  • 1 cup frozen corn, thawed
  • For Sauce:
  • 1 large can tomato sauce (15 oz.)
  • 2½ tablespoons McCormick taco seasoning
  • 1 tablespoon dark brown sugar
  • 1 teaspoon lime juice
  • 1 teaspoon liquid smoke
  • For Enchiladas:
  • 10 white or yellow corn tortillas
  • 1½ cups shredded Mexican/fiesta blend cheese
  • ¼ cup sliced olives
Directions
  1. Preheat oven to 350 degrees.
  2. Prepare veggies by chopping onion, jalapenos, and bell pepper. Mince the garlic. In a large cast iron skillet, melt 2 tablespoons butter over medium heat. Once skillet is hot enough that a drop of water sizzles, add onion, jalapeno, and bell pepper. Cook, stirring occasionally to avoid burning, for 8-10 minutes or until onions are beginning to caramelize. Add garlic and add a few shakes of salt and pepper to season. Stir and cook 1 minute more.
  3. Add diced tomatoes, black beans, green chilis, taco seasoning, lime juice, and brown sugar. Stir to combine. Bring mixture to a boil, reduce heat and simmer uncovered for 8-10 minutes or until liquid is reduced. Stir in corn. Transfer mixture into a separate bowl and set aside.
  4. In same skillet, combine ingredients for the sauce. Stir to combine.
  5. Wrap stack of tortillas in a damp paper towel and microwave on high for 45 seconds to soften tortillas. Add about 2 tablespoon shredded cheese and ¼ cup of filling to tortillas, one by one, and dip the tops (side with no seam) in the sauce, and place them seam side down in the pan. Repeat for remaining tortillas, arranging them close together in pan to fit all 10 tortillas. Use a spoon to scoop more sauce from the pan on top of tortillas if needed.
  6. Sprinkle tops of tortillas with cheese and sliced olives. Bake in cast iron skillet at 350 degrees for 25 minutes until heated through and cheese is melted and bubbling. Serve immediately.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-smokey-vegetarian-enchiladas/