VEGETABLE ENCHILADAS
Get a freezable Mexican meal rolling in no time with a no-cook filling and a sauce made from pantry ingredients. Pepper Jack cheese and a combination of black beans and corn tortillas give this meatless dish complete protein.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 55m
Number Of Ingredients 12
Steps:
- Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.
- Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
- Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
- Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.
Nutrition Facts : Calories 405 g, Fat 19 g, Fiber 7 g, Protein 19 g
VEGETABLE ENCHILADAS
Steps:
- Lightly spray vegetables with a cooking spray. Place vegetables in a nonstick flameproof baking dish and broil until brown, about 3 minutes. Allow vegetables to cool. Combine tomatoes, basil, garlic, tomato paste, brown sugar, salt and pepper in a saucepan and heat. Add vegetables and simmer about 10 minutes.
- Meanwhile in a small saucepan, combine White Bean Gravy with white wine and heat thoroughly.
- Preheat oven to 350 degrees F. Fill tortillas with the vegetable mixture, then fold into enchiladas. Place in a baking dish and bake for about 20 minutes or until enchiladas are brown. Before serving, cover with heated gravy. Serve with beans and rice.
- In a saucepan, mix limas, water, butter and onion and bring to a boil. After 20 minutes, test the beans for tenderness. if beans are not soft, cook and additional 5 to 10 minutes. Add more water if the beans look dry. Remove the pan from the heat and stir in the cream, using a hand-held
- mixer to puree the mixture (or you can puree it in a blender or food processor). Make a paste by mixing the cornstarch and water together. Add this to the mixture in the pan over low heat, stirring until the gravy is thick. Season with salt and pepper. Yield:4 servings
VEGETABLE ENCHILADAS
Another winner from Jeanne Lemlin's Quick Vegetarian Pleasures. I usually like my Mexican dishes spicy, but there is something about this simple sauce I love. It brings out the flavor of the vegetables. I make the sauce as written, but feel free to add any favorite spices to it.
Provided by carolinajen4
Categories One Dish Meal
Time 42m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onion and saute 5 minutes. Stir in the zucchini and oregano and cook until tender but not mushy, about 7 minutes. Remove the pan from heat and stir in the chiles, beans, salt and pepper. Let the mixture cool.
- Preheat oven to 350. To make the sauce, combine the tomato puree, heavy cream, cilantro, garlic, salt and pepper.
- To assemble the enchiladas, pour a layer of sauce on bottom of large casserole dish. Spoon one eighth of the bean mixture along center of tortilla, then sprinkle on 2 tablespoons of the cheese. Roll the enchilada and place seam-side down in baking dish. Repeat with remaining tortillas.
- Spoon the remaining sauce over all the enchiladas, and sprinkle remaining cheese on top.
- Bake 25 minutes, or until hot and bubbly.
Nutrition Facts : Calories 917.7, Fat 44.8, SaturatedFat 20.9, Cholesterol 91, Sodium 1525.1, Carbohydrate 99.7, Fiber 13.4, Sugar 18.2, Protein 34.1
VEGGIE ENCHILADAS
Make and share this Veggie Enchiladas recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large frying pan, melt 3 tablespoons unsalted butter.
- Heat butter and oil together and fry tortillas for about 5 seconds on each side.
- Remove as soon as they become limp and drain on paper towels.
- In a separate pan, sauté onion in the remaining butter until transparent.
- Stir in the zucchini, olives, garlic, black beans, green chilies, and salt and pepper to taste.
- Sauté for 5 minutes, stirring occasionally.
- Heap a rounded ¼ cup of the sautéed mixture in the center of each tortilla.
- Top with a heaping tablespoon of Monterey Jack cheese.
- Roll up and place seam-side down in a 9 x 13-inch dish.
- When all the tortillas are rolled, pour enchilada sauce over all and top with cheddar cheese.
- Enchiladas may be covered and refrigerated overnight at this point.
- Bake uncovered in a preheated oven at 350°F for 15 minutes (if enchiladas have been refrigerated, bake 30 minutes).
- Serve with a dollop of sour cream and green onions.
Nutrition Facts : Calories 894.5, Fat 68.1, SaturatedFat 31.8, Cholesterol 132.9, Sodium 1410.4, Carbohydrate 44.8, Fiber 7.7, Sugar 5.7, Protein 31
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- Wash the zucchini and yellow squash and them in half, lengthwise. Cut the zucchini and yellow squash in half lengthwise again and cut out the seeds. Cut them once more by half, lengthwise. Dice the zucchini and yellow squash into small cube pieces.
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- Roast the poblanos either over an open flame or under the broiler (you can roast the bells peppers for the filling at the same time), turning occasionally until the skins are blackened and blistered all over, 5-10 minutes. Let sit until cool enough to handle, then, wearing gloves if your skin is sensitive to capsicum, peel off the skins. Slice the peppers in half and remove the veins and seeds. Chop the flesh coarsely.
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