When you are feeling a little cheesy and you want the “Whole Enchilada” then why not try this Vegetable Enchilada.

Enchiladas is a great dish to prepare when dinner needs to be made ahead of time. I can sauté the veggies, prep the beans, even wrap them up in the tortilla, top it off with cheese and it is ready to bake. Once the Enchiladas are in the oven all you have to do is drink some margaritas!

Vegetarian Enchiladas (serves 4-5)

Ingredients

• 3 tbs Tostitos Salsa Con Queso
• 1 jar Old El Paso Enchilada Sauce
• 1 can refried beans
• 1/2 jar  Mission medium salsa sauce
• 1 packet Old El Paso Taco seasonings
• 1 onion, roughly chopped
• 8-9 brown mushrooms, sliced
• 1 zucchini, sliced
• 1 green capsicum, sliced
• 1/2 red capsicum sliced
• 1 habanero pepper, finely chopped
• 2 large garlic cloves, minced
• 1 tbs coconut oil
• 8 large tortilla

Directions

1. Preheat oven to 350F/180C
2. Heat coconut oil in a large frying pan
3. Sauté onion, garlic, and habanero until fragrant
4. Add all vegetables and sauté until vegetables have brown and softened
5. Once vegetables start to brown add taco seasoning
6. While vegetables are sautéing, in a separate saucepan combine refried beans, salsa, salsa con Queso, mix well, and bring to a simmer and turn off heat
7. Spread refried bean mix over center of tortilla
8. Put vegetable mixture over refried bean
9. Sprinkle mozzarella cheese over vegetables
10. Wrap into burrito style and place in a oven safe baking dish
11. Pour Enchilada sauce over wrapped torilla
12. Sprinkle cheese to cover the top layer
13. Place in oven and bake covered for 15 minutes
14. Open oven, remove foil, and bake uncovered for 5 minutes or until cheese layer had browned
15. Remove from oven, let cool for 5 minutes, and enjoy!