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Beet and Radish Enchilada

Prep time: 15 minutes
Cook time: 30 minutes
Serves 6
1 cup carrots cut into small sticks or diced
1 cup radish cut into small sticks or diced
1 cup beets
1 tsp. minced jalepeno
8 small tortilla shells I use all corn to make it gluten free
1 cup vegan cheese ( I use Trader Joe’s mozzarella for this but I am sure Daiya mozzarella would work great too) leave ½ aside for top of enchiladas, you can also omit and use 1/4 cup nutritional yeast to get cheesy flavor.
28 oz diced tomatoes
½ cup red onion chopped
¼ cup poblano pepper chopped
2 cloves garlic
1 Tbsp. cumin
1 bunch cilantro chopped
In a medium sauce pan place onions, garlic , tomatoes, pepper cumin and cilantro on medium heat and cook for 10 minutes.  Meanwhile in a medium bowl mix your enchilada filling ingredients making sure to put aside 1/2 cup of cheese for the top and stir gently.  
Enchilada sauce should be done at this point.  I use an immersion blender to blend until smooth here but you can also place in either a food processor or high speed blender for same results.
In a large baking dish scoop a few tablespoons of sauce into bottom so that your enchiladas don’t stick.
On a clean Surface lay out a tortilla an place a small handful of enchilada “guts” into the shell and roll and put seam sided down into baking dish.  Use your judgment I stuff my pan as full as many of the rolls as I can get.  Then top the enchiladas with the remaining sauce (use it all).  Top with cheese and then bake in preheated oven at 350 degrees for 30 minutes.
Happy and Healthy Eating!

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