Küchen Klatsch
Appetit holen darf man sich, gegessen wird zu Hause.
Vegetarian DSW Enchiladas
serves 4, but also makes great leftovers!
  • 10-12 large flour tortillas (give or take)
  • 3 cups mixed frozen vegetables
  • 2 cans beans (black, pinto, kidney...)
  • 1 large can red enchilada sauce OR for extra school lunch authenticity just use salsa
  • 1 cup grated cheese
  • sour cream to serve
  1. Preheat oven to 350°.
  2. Drain beans in a colander, add mixed vegetables and wrinse with water.
  3. Pour a little bit of enchilada sauce into the bottom of a glass baking pan, then line up the tortillas in "U" shapes until the pan is filled. They should stay in place on their own.
  4. Spoon in the bean-vegetable filling so that it is equally portioned out among the tortillas.
  5. Roll the tortillas up and rotate them so that they don't unravel..
  6. Cover with enchilada sauce and grated cheese.
  7. Bake for about 25 min until the cheese is bubbly on top and the insides are thoroughly heated.
  8. Serve with sour cream. Other good toppings are hot sauce, avocado and cilantro. ¡Que aproveche!