#MeatlessMonday-Veggie-Cheese Enchiladas #vegetarian

Photo courtesy of jeffreyw via Flickr

The days here are finally growing cooler. (yay!) Here's a hearty dish you can make ahead of time and even freeze. I'm all about one-dish meals and hiding adding vegetables to family dinners, so I usually add spinach to this recipe. You can omit the spinach if it truly disturbs you--I know it's not "traditional" when it comes to this cuisine. Enjoy!

Red Chile Sauce

2 tsp oil
1/2 cup onion, chopped
1 clove garlic, minced
1/2 cup chile powder
2 cups vegetable broth
1 cup water
1/2 tsp dried oregano
1/2 tsp salt 

Saute 1/2 chopped onions and garlic. Add chile powder, broth, water, oregano, and salt. Bring to a boil. Reduce heat to a simmer and cook until thickened and reduced by about one-third, about 20 minutes.

Enchiladas 

1 can (15-ounce) refried beans
2 T plain yogurt

1/2 cup chopped fresh spinach
12 (6-inch) corn tortillas
2 cups shredded Cheddar cheese, divided 

1/4 cup green onion, chopped

1/4 cup sour cream

1/4 cup olives

Preheat oven to 400F.
Coat a 9x13 glass baking dish with cooking spray. 

Combine beans and yogurt in a small bowl. 

Compose dish in 4 layers 

**You can either roll the bean mixture in the tortillas and layer with sauce/cheese/onions (like in the photo) or layer the tortillas flat like I've outlined here (the easy way). 

Layer one: 1/4 cup sauce, 4 tortillas (laid flat), 1/2 the bean mixture, 2/3 cup cheese and 2T onions.

Layer two: one-third of the sauce, 4 tortillas (laid flat), remaining bean mixture, 2/3 cup cheese and the remaining onions.
Layer three: Spread half remaining sauce and chopped spinach on top and cover with 4 tortillas

Layer four: Top with remaining sauce and cheese

Bake the enchiladas for 15-20 minutes until hot and bubbling. Let stand for 5 minutes before serving. Top with green onions, olives and sour cream