I know what you are thinking: “Cabbage? In enchiladas? That doesn’t seem right…” But I am telling you– these enchiladas are DELICIOUS! When I first told Chris about my idea for this recipe she was a skeptic too, but after just one bite she was a believer! She even ate seconds!
When most people think of enchiladas they think of cheese, but there are so so so many more interesting and healthier ingredients that can be wrapped in saucy tortillas to make amazing enchiladas! For this recipe I used cabbage to add another texture to accompany the creamy beans. Topping these enchiladas with a combination of fire-roasted and fresh vegetables makes an incredibly tasty and satisfying dinner!
While sauteing, I used to add ingredients in a certain order, but recently I have changed up my game. The summer heat has caused me to look for ways to avoid heating up the kitchen, and one trick I’ve discovered is to saute all of my vegetables at once. I was pleased to find out that not only do the vegetables come out great and the kitchen stays cool, but I also don’t have to add vegetable broth or water to prevent sticking! By using a non-stick pan and heating ingredients over medium heat the vegetables release their natural liquids rapidly and prevent sticking all on their own! Which makes my job not only cooler, but easier! Oh, vegetables, you just keep getting better!
Refried Beans & Cabbage Enchiladas
- FOR THE ENCHILADAS
- 8 corn tortillas
- 18 fl oz enchilada sauce
- 1 can vegetarian refried beans
- 1/2 head of cabbage
- 1 sweet white onion
- 3/4 c shoestring carrots
- 4-8 cloves garlic
- 1/4 tsp cumin
- 1/4 tsp smoked paprika
- 1/4 tsp oregano
- 1/4 tsp Cajun seasoning
- 1/4 tsp jalapeno salt
- 1/8 tsp black pepper FOR TOPPING
- 2 c. cherry tomatoes
- 3 poblanos, fire roasted
- 10 jalapenos, fire roasted
- 1 small red onion
- 1/4 c. cilantro
- hot sauce (optional)
1. Preheat oven to 350 degrees Fahrenheit.
2. Thinly slice cabbage (I used a mandoline slicer). Chop the onion and mince the garlic and place in a large sauce pan along with the shoestring carrots and cook over medium heat, stirring occasionally for about ten minutes, or until the cabbage softens and garlic is aromatic. Add seasonings, stir, and cook for an additional minute or two.
3. Place beans in a bowl and microwave for two minutes on 50 percent power. Stir.
4. Wrap tortillas in 3-4 damp paper towels and microwave for a minute and a half on 50 percent power.
5. Line a 13×9″ baking pan with parchment paper. Spread a small amount of enchilada sauce on the bottom.
6. Fill a pie pan with remaining enchilada sauce. Dip one tortilla in the sauce. Flip and dip again so that both sides are coated in sauce. Place the tortilla in prepared baking dish. Spread a spoonful of refried beans on the tortilla. Spread a handful of cabbage mixture over the beans. Roll tortilla and position in the pan. Repeat until you have all eight enchiladas arranged in the pan. Drizzle the leftover enchilada sauce in the pie pan over the enchiladas.
7. Bake for thirty minutes.
8. While enchiladas are in the oven prepare the toppings. Cut the tomatoes into quarters, finely chop the red onion, chop the cilantro, and chop the fire roasted peppers.
9. After enchiladas have finished cooking, add toppings and hot sauce as desired.