- Hey guys, this is Justin
from "Cooking with Coit". I specialize in clean comfort cooking. And today, I'm gonna show you
how to make the very greatest, the best vegetarian
enchiladas you've ever had. (upbeat music) These vegetarian
enchiladas are super cheesy and packed with a ton
of healthy vegetables. They make for the perfect
quick weeknight dinner. Or gather your family and friends and make them for your Sunday night feast. And as always, if you love this recipe please hit that like and subscribe button. Let's get started. First thing we're gonna do
is make the enchilada sauce. So, we're going to start
with three tablespoons of all-purpose flour, and any flour will work here. One tablespoon of chili powder, and this can be a heaping tablespoon. One teaspoon of cumin, one half-teaspoon of garlic powder, and just one quarter teaspoon of oregano. With our dry mixture set aside, now we're going to add three tablespoons of olive oil to our pot. I'm not really measuring much
here, and it's totally fine. Just put about three tablespoons. It'll be great. Now that the oil is nice and hot, we're gonna dump in our dry ingredients that we already measured. The key here is speed. So we need to be whisking
as we are dumping. And I'm gonna try to look at you and do this at the same time. (bowl clanking) Come on. There we go. Okay, So whisking, whisking, whisking. The reason why we're doing
this all at the same time and we wanna keep the speed up is because we don't want anything in the bottom of the pot to burn. And it's especially important
to get out any of the clumps. We're gonna be whisking
this guy for about a minute. Now we're gonna add our two
tablespoons of tomato paste. (bowl clanking) And keep whisking. Whisk, whisk, whisk. Now we're gonna add our
two cups of veggie broth. And let's whisk again to make sure everything
is nicely combined. (upbeat music) Come in and take a look at this. So now you're really seeing that beautiful red color starting to form. As I'm whisking here, the
smell is just so incredible. It's really becoming fragrant. Now we're gonna turn up the
heat and bring it to a simmer and let it simmer for about five minutes. (upbeat music) It's been five minutes, so we're gonna go ahead
and turn off the heat. As you can see, the sauce is thickened up, just the perfect amount. Now, all that's left to do is add a little bit of
apple cider vinegar. We're gonna add one teaspoon. Now I'm gonna add salt
and pepper to taste. This is completely up to you
guys, how much you wanna add. (upbeat music) I found when making this enchilada sauce, you actually wanna add a little bit more salt
and pepper than you think. (upbeat music) With the sauce made, now we're gonna move on to the enchiladas. So, the first thing you're gonna do is preheat your oven to 400 degrees. Next, we're gonna move on
to dicing up our veggies. So, we've got one whole red pepper, and we've got a small-ish red onion. You want about a cup of chopped red onion. (upbeat music) Moving on to the onion. Now, remember, as you're
cutting your red onion, make sure you set it
aside from the bell pepper 'cause that's what's
gonna go on the pan first. Now, we're gonna saute our veggies. So, let's add a little oil to the pan. Just about one tablespoon is fine. The red onions are going in first. (onions sizzling) Whoa, that sizzle. Never gets old. We're gonna cook these
onions for about five minutes just until they're softened
and a little translucent. (onions sizzling) I'm gonna add a pinch
of salt to these onions. Now that the onions are softened, I'm gonna add in the red bell pepper. Now we're gonna cook both the red onions and the bell pepper
together for a few minutes. Now we're gonna add one teaspoon of cumin to the sauteing veggies. Heaping teaspoon. Next, we're gonna add
our four cups of spinach, and you don't have to be too precise about how you measure this. I'd say a cup is about a handful. So, four handfuls. I typically do about two
handfuls, and then I cook it down. and then I add another
two handfuls after that. The crazy thing about spinach to me is that I feel like I've added
a ton to the pan already, but it cooks down so fast,
and it really shrinks. So you always have to
add more than you think. Now let's add our second
two handfuls of spinach. Adding a green vegetable,
like the spinach, makes these vegetarian
enchiladas even more healthy. All right, so come in and check this out. This is how we want everything to look. So these veggies are ready to go. I'm gonna set them aside and
grab my other ingredients. Now we're going to assemble
our enchilada filling. So let's take our sauteed veggies and dump them in this bowl. Next, we're going to add our one can of black beans drained and rinsed, one cup of Monterey Jack cheese, half a cup of corn. I use frozen. And last but not least, we're gonna add two tablespoons of the enchilada sauce
that we made earlier. (upbeat music) Let's mix it all together now. Because these veggies are
still quite hot from the pan, what's really cool is that the cheese is
already gonna start to melt. I'm gonna add a pinch of salt and pepper. (upbeat music) Next, I'm going to grease this baking pan, and I'm going to use a little olive oil and rub it in with a paper towel. But you could also just use an olive oil spray if you have it. Next, I'm gonna add two
tablespoons of enchilada sauce, just enough to coat the bottom of the pan. (upbeat music) All right, guys. So now is the time we're
gonna put everything together. Here's the technique. Take a little bit of sauce, and put it on the tortilla like so. Then take some of the veggie mixture, dump it in there like that. And now we're gonna roll it up, and place it in the baking dish. (upbeat music) When I do this, I feel like
I'm making little baby burritos and it's very cute. (upbeat music) Next, We're gonna pour our enchilada sauce all over the enchiladas. But here's a very important tip. You want to leave the ends of
the enchiladas a little bare, so that they get crispy in the oven. (upbeat music) And now let's top it off with cheese. (upbeat music) Now we're gonna pop these
enchiladas in the oven and bake for 20 minutes. (upbeat music) All right, guys, the enchiladas are done. Let's check them out. Oh, whoa! Look at how beautiful these look. These enchiladas look absolutely perfect. We didn't put the enchilada
sauce or the cheese on the end, so they got nice and crispy. And cheese is in the middle. It's a little bit brown on the edges. Oh, delicious. My favorite garnish for these enchiladas is a little bit of cilantro. So let's sprinkle a
little bit, just on top. (upbeat music) Before I give these enchiladas a taste, if you've loved this recipe
and you want to see more, check out my Mexican recipes playlist. All right, let's give them a taste. I am so excited. Here we go. (upbeat music) Ooh, I might burn my
mouth, but it's worth it. (upbeat music) Mm. Mm! Those are hands-down, the best homemade
enchiladas I've ever made, and I know they will be for you too. These vegetarian enchiladas
are so incredibly flavorful, and they are packed with vegetables. You guys gotta try them.
