Vegetarian Enchiladas

Hello and happy holidays everyone! 

How is everyone enjoying their break? I'm certainly enjoying mine. It's been highlighted with loads of laughter, good times, and even better food. Speaking of good food, one mouth watering dish that has been on my mind recently is vegetarian enchiladas. After being constantly bombarded with thoughts of enchiladas, I finally decided to give it a go, making vegetarian enchiladas as to suit my entire family's tastes.

In the process of making the enchiladas, I snapped a few quick shots so I could share it with everyone. So, enjoy my rendition of the classic enchilada!

Vegetarian Enchiladas
Serves 6

16 oz. sour cream
16 oz. cream cheese
1 can of black beans
1 cup cooked rice
1 cup chopped green onions
1/2 cup jalapeno peppers
salt and pepper (optional)
12 tortillas
1 can enchilada sauce
shredded Mozzarella cheese

1. Make filling:

Mix sour cream and cream cheese together until smooth.

Drain and mix the beans in.

Mix in the cooked rice.

Add in the jalapeno peppers and green onions. Add salt and pepper to taste (optional).

2. Preheat oven to 400 degrees. Lightly oil a 9" by 13" baking dish; set aside. Warm tortillas on stove. Top each tortilla with a heaping of filling; roll up tightly and arrange, seam side down, in prepared baking dish.

3. Top with sauce and dividing evenly, sprinkle enchiladas with cheese. Bake, uncovered, until hot and bubbly, and cheese has melted, 15 to 20 minutes.

4. Cool for 5 minutes before serving. Enjoy!

Love,

Wardah