Family Motto: Vegetarian Enchiladas

Today I’m sharing a Vegetarian Enchiladas recipe with beans, lentils, onions, corn, and fresh tomatillas straight out of the garden.

Vegetarian Enchiladas | Reluctant Entertainer.com

A friend recently asked me a little bit about our Oregon home. This is what I told her:

I love our home because it’s a warm, functional space where people gather. Being a 1970’s home that we’ve fixed up over the years, perfect was never our goal, and it didn’t stop us from hosting dinner party after dinner party with a tiny kitchen, original bathrooms, funky intercoms and poor lighting throughout the house.

Love and food.

Early on, my husband and I decided that no matter what our surroundings, the benefit of owning a home was having it to share with others, a conduit of love and food.

Reluctant Entertainer Kitchen | ReluctantEntertainer.com

Center island.

We eventually tore down a couple of kitchen walls, and with help and a creative design by my Dad,  we built a giant center island. It has become the hub of the home, where guests hang out, and we can cook together as a family.

Our motto: Home is a place where people gather, feel safe, inspired, nurtured, loved, and are fed.

Vegetarian Enchiladas | ReluctantEntertainer.com

Vegetarian Enchiladas.

Last week I made these yummy vegetarian enchiladas for our family. My family is really cool about vegetarian dishes, which I love. There’s always protein in beans, quinoa, cheese – outside of meat. It’s a quick, easy way to whip up a dinner if you don’t have fresh meat or defrosted meat. Plus, I love using up garden fare! (Harvest a few weeks ago.)

Vegetarian Enchiladas | reluctantentertainer.com

Enjoy!

Do you have a motto, or a statement of belief, for your family, regarding your household (or family, or hospitality) philosophy?

Vegetarian Enchiladas | ReluctantEntertainer.com

Vegetarian Enchiladas

Yield: 6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

  • 12 corn tortillas
  • Olive oil
  • 1 large onion, sliced
  • 3-4 medium tomotillas, diced
  • 2-3 teaspoons cumin
  • Salt and pepper
  • 2 cups cooked lentils (I buy at Trader Joe’s)
  • 1 cup corn (or corn chile from Trader Joe’s, or frozen sweet corn)
  • 1 (15-ounce) Bush’s kidney beans, drained
  • 1 cup salsa
  • 8 ounces Mexican or Jack cheese, shredded
  • 12 ounces enchilada sauce (I buy Trader Joe’s red sauce)
  • Fresh cilantro

Directions:

  1. Preheat oven to 350F. Heat enchilada sauce on the stove, adding 1/2 cup to the bottom of a 9x13 sprayed pan.
  2. For the filling, drizzle a small amount of oil into a large sauté pan. Add the onions, tomatillos, salt, pepper and cumin; sauté for 5 minutes, stirring frequently.
  3. Next, stir in the beans, cooked lentils, corn and salsa and cook for additional 2-3 minutes.
  4. Steam the corn tortillas to make them soft, wrapping them in a wet paper towel and microwave on HI for 1 minute.
  5. To assemble each enchilada, lay the corn tortilla on a plate, adding about 1/2 cup of filling, sprinkling with shredded cheese. Roll and gently place seam-side down into the prepared baking dish, repeating until the pan is full.
  6. Top enchiladas with remaining sauce and add remainder of the shredded cheese. Bake for 20-25 minutes, until cheese is melted and bubbling.
  7. Top with fresh cilantro before serving.

9 comments

  1. that looks super yummy! I don’t think I necessarily have a motto but I always want our home to be a place where people can come and feel like they can put up their feet and relax

  2. I’m obsessed with the show Fixer Upper on HGTV and would love to own an older home. Character..

    Love these enchiladas especially with veggies straight from the garden.

  3. I’m starting this week celebrating Meatless Mondays and this will be first on my list! Sounds delish and my hubby probably won’t even miss the meat! We are blessed with family and grandchildren and friends so I guess our Motto would be “All are welcome in this place”!

  4. These enchiladas look so wonderful. I love your big kitchen island, so perfect for the whole family to gather around.

  5. These enchiladas are right up my alley, I’m pretty sure we would never miss the meat!

    -Jamie

  6. I love enchiladas but have never made them vegetarian style. I love the idea of using lentils!

  7. Oh I love a good veggie enchilada! And oh how I adore your kitchen :)

  8. It’s pretty much my goal in life to have a giant kitchen island where people gather. There’s no talk like kitchen talk.

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