Comforting and deliciously messy, enchiladas are a dish best served with napkins nearby! Better than take out, without comprising on taste, this vegetarian version is all about the sauce: teeming with flavourful spices and rich tomato-goodness.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
MICROWAVE
- In 4-Cup Prep Bowl, whisk seasoning with water and tomato paste. Microwave; uncovered, on high, 2 min or until thickened.
- Using 2-in-1 Citrus Press, squeeze in juice from lime; whisk in oil. Set aside.
- Drain and rinse beans. Place in Multipurpose Steamer; add 1⁄2 cup sauce. Cover; microwave on high 2 min. Using a fork, coarsely mash.
- Divide bean mixture and 3⁄4 cup cheese between tortillas. Roll up and arrange seam side down in a single layer in the steamer (don’t wash). Top with remaining sauce and 1⁄4 cup cheese.
- Cover; microwave on high, 6–8 min, or until heated through.
OVEN
- Preheat oven to 350° F.
- In Multipurpose Pot, whisk seasoning with water and tomato paste over medium-high heat. Whisk frequently until thickened, about 8 min.
- Remove from heat. Using 2-in-1 Citrus Press, squeeze in juice from lime; whisk in oil. Set aside.
- Drain and rinse beans; place in a bowl. Add 1⁄2 cup sauce. Using a fork, coarsely mash.
- Divide bean mixture and 3⁄4 cup cheese between tortillas. Roll up and arrange seam down in Multipurpose Steamer. Top with remaining sauce and 1⁄4 cup cheese.
- Bake, uncovered, 15–20 min or until heated through and cheese has melted.
Make a single serving in Rectangular Steamer.
Prepared sauce can be refrigerated up to 4 days.
Serve with 1 cup sliced veggies, your choice.
Per serving (1 enchilada): Calories 430, Fat 14 g (Saturated 7 g, Trans 0 g), Cholesterol 30 mg, Sodium 530 mg, Carbohydrate 56 g (Fiber 13 g, Sugars 4 g), Protein 22 g.
20 min
4 servings
$2.55/serving
20 min4 servings$2.55/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
MICROWAVE
- In 4-Cup Prep Bowl, whisk seasoning with water and tomato paste. Microwave; uncovered, on high, 2 min or until thickened.
- Using 2-in-1 Citrus Press, squeeze in juice from lime; whisk in oil. Set aside.
- Drain and rinse beans. Place in Multipurpose Steamer; add 1⁄2 cup sauce. Cover; microwave on high 2 min. Using a fork, coarsely mash.
- Divide bean mixture and 3⁄4 cup cheese between tortillas. Roll up and arrange seam side down in a single layer in the steamer (don’t wash). Top with remaining sauce and 1⁄4 cup cheese.
- Cover; microwave on high, 6–8 min, or until heated through.
OVEN
- Preheat oven to 350° F.
- In Multipurpose Pot, whisk seasoning with water and tomato paste over medium-high heat. Whisk frequently until thickened, about 8 min.
- Remove from heat. Using 2-in-1 Citrus Press, squeeze in juice from lime; whisk in oil. Set aside.
- Drain and rinse beans; place in a bowl. Add 1⁄2 cup sauce. Using a fork, coarsely mash.
- Divide bean mixture and 3⁄4 cup cheese between tortillas. Roll up and arrange seam down in Multipurpose Steamer. Top with remaining sauce and 1⁄4 cup cheese.
- Bake, uncovered, 15–20 min or until heated through and cheese has melted.
Make a single serving in Rectangular Steamer.
Prepared sauce can be refrigerated up to 4 days.
Serve with 1 cup sliced veggies, your choice.
Per serving (1 enchilada): Calories 430, Fat 14 g (Saturated 7 g, Trans 0 g), Cholesterol 30 mg, Sodium 530 mg, Carbohydrate 56 g (Fiber 13 g, Sugars 4 g), Protein 22 g.
