Veggie Enchiladas with Goat Cheese
Delicious vegetarian Veggie Enchiladas loaded with cauliflower, potatoes, kale, and goat cheese. For a vegan version, leave off the cheese or use a vegan cheese.
Ingredients
Veggie Mix
- 1 tsp sunflower oil or use your favorite vegetable oil no olive oil
- ½ large onion finely chopped
- 3 cloves garlic minced
- 2 cups cauliflower chopped 1/2" pieces
- 2 cups red or yellow potatoes dices 1/2" pieces
- ¾ cup red bell pepper
- 1.5 bunches kale chopped
- 2 tsp ground cumin
- 1.5-2 tsp smoked paprika to taste
- 1-2 tsp chili powder to taste
- .5-1 tsp ground chipotle pepper to taste
- 1 tsp dried oregano
- 1 tsp chopped bay leaf
- Salt and pepper to taste
Additional Ingredients
- 1 batch enchilada sauce or use 1 large can of store bought sauce
- 1-1.5 cups Mexican cheese shredded
- ¾ cup soft goat cheese
- 12 5-6" corn tortillas
Avocado Crema - Optional
- 1 large ripe avocado
- ¾ cup plain yogurt
- 1 large lime juiced
- salt and pepper to taste
Instructions
Veggie Filling
- Bring a large pot of water to boil over high heat.
- While water is heating, heat a drizzle of sunflower or vegetable oil in a wok or large skillet over medium heat. Add onions to pan and cook until soft before adding garlic and yellow bell pepper. Cook until garlic is fragrant. Remove from pan into a large bowl.
- Blanch the cauliflower and potatoes, separately, in boiling water until crisp tender. Drain and remove each to the large bowl with the onion mixture.
- Quickly blanch kale until wilted. Drain and add to the large bowl.
- Season mixture with spices, salt and pepper and gently stir together so not to break up the cauliflower and potatoes.
Enchilada Assembly
- Heat oven to 450 F.
- Prepare a large 13" x 9" casserole dish by lightly oiling and coating the bottom with a thin layer of enchilada sauce.
- Gently warm the enchilada sauce in a shallow pan to a temperature you can stick your fingers in it but it will also make the tortillas pliable.
- To assemble the enchiladas, line up bowls with the crumbled goat cheese, the filling mixture, and pan of warmed enchilada sauce. You'll also need a large plate.
- Coat tortilla on both sides in the warmed enchilada sauce and place on plate.
- Add about 1/4 cup of filling and sprinkle with a little goat cheese. Roll the tortilla together and lay seam side down in the prepared casserole dish. Repeat until finished.
- Evenly pour the rest of the enchilada sauce over the stuffed tortillas and top with Mexican cheese.
- Pop the casserole dish into the preheated oven and bake until tortillas and cheese are browning and crispy on the edges. Remove from oven and allow to rest for about 5 minutes before serving.
- Serve with avocado crema or with avocado slices, sour cream or plain yogurt and chopped fresh cilantro.
Avocado Crema
- To make avocado cream: finely mash the avocado in a bowl. Stir in the yogurt and lime juice. Season lightly with salt and pepper.
- Serve with Cauliflower and Kale Enchiladas.
Notes
