Cheesy Asparagus Enchiladas

With a simple homemade red enchilada sauce, these super-cheesy vegetarian enchiladas can be served for brunch, lunch or even dinner.

  • 1
    Ingredients
  • 35
    Minutes
  • 4
    Servings

Ingredients

  • 2 cups (500 mL) Cracker Barrel 3 Cheese Mexicana Shredded Cheese, divided
  • 1 1/2 cups (375 mL) strained puréed tomatoes (passata)
  • 1/4 cup (60 mL) tomato paste
  • 2 tbsp (30 mL) lime juice
  • 2 tbsp (30 mL) olive oil
  • 3 cloves garlic, minced
  • 1 tbsp (15 mL) chili powder
  • 1 tsp (5 mL) ground cumin
  • 1/2 tsp (2 mL) dried oregano
  • 1/2 tsp (2 mL) each salt and pepper
  • 24 asparagus spears, trimmed and blanched (about 1 1/2 bunches)
  • 1 can (540 mL) refried beans
  • 8 corn tortillas, warmed
  • 4 green onions, thinly sliced

Directions

  1. Preheat oven to 425°F (220°C). Grease 13- x 9-inch (3 L) baking dish. Whisk together tomatoes, tomato paste, lime juice, olive oil, garlic, chili powder, cumin, oregano, salt and pepper; spread half of the sauce in bottom of prepared pan.
  2. Place 3 spears asparagus, 1/4 cup (60 mL) beans and 2 tbsp (30 mL) cheese in centre of each tortilla. Roll up tightly and place seam-side down in baking dish. Top with remaining sauce and sprinkle with remaining cheese.
  3. Bake, uncovered, for 20 to 25 minutes or until tortillas are lightly browned and filling is heated through. Sprinkle with green onions.

Helpful Hints

Substitute shredded chicken for refried beans if desired.

Serve with a dollop of sour cream if desired.

Warming the tortillas will keep them pliable and help prevent cracking, so that they’re easier to roll.

If asparagus is pencil-thin, use 4 spears per tortilla if desired.

Try This

All Recipes