In honor of May 5th being Cinco de Mayo, I thought I would share this Mexican dish. Ole!
Vegetarian Enchiladas
Sauce:
2 Tablespoons olive oil
1/4 cup flour
1/4 cup tomato paste
1/2 teaspoon cumin
1 Tablespoon chili powder
1/2 teaspoon garlic powder
/2 teaspoon onion salt
1 packet of concentrated vegetable broth*
1 1/2 cups water
Filling:
1 Tablespoon olive oil
1 onion, chopped
4 oz. can mushrooms, coarsely chopped
1 green pepper, chopped
19 oz. kidney beans, rinsed and drained
1 cup canned corn, drained
1/4 teaspoon garlic powder
10 - 12 flour tortillas
1 cup mild cheddar cheese, shredded
1 tomato, chopped
Preheat oven to 350 degrees F. Add 2 Tablespoons oil to a small saucepan. Cooking over medium heat, whisk in flour slowly and stir until combined. Add tomato paste, cumin, chili powder, garlic powder and onion salt whisking constantly for about a minute. Slowly add broth and water. Bring to a boil. Reduce heat to low and simmer until slightly thickened. Set aside.
Heat 1 Tablespoon oil in large skillet. Saute onion, mushrooms and pepper over medium heat for about 7 minutes. Mash kidney beans slightly. Add them to vegetable mixture along with corn and garlic powder. Cook for another minute or two. Remove from heat.
Spray bottom of 9 x 13" pan with oil spray. Spoon vegetable mixture onto tortillas and wrap tightly. Arrange them seam side down in pan. Top with sauce. Cover with foil and bake for 25 minutes. Remove foil and sprinkle with cheese and chopped tomatoes. Cook for another 5 - 10 minutes (uncovered) or until cheese is melted. Serve with salsa, sour cream or guacamole.
Servings: 10 - 12 tortillas
*I used Swanson Flavor Boost packet (0.42 oz)
Vegetarian Enchiladas
Sauce:
2 Tablespoons olive oil
1/4 cup flour
1/4 cup tomato paste
1/2 teaspoon cumin
1 Tablespoon chili powder
1/2 teaspoon garlic powder
 |
| Vegetarian Enchiladas |
1 packet of concentrated vegetable broth*
1 1/2 cups water
Filling:
1 Tablespoon olive oil
1 onion, chopped
4 oz. can mushrooms, coarsely chopped
1 green pepper, chopped
19 oz. kidney beans, rinsed and drained
1 cup canned corn, drained
1/4 teaspoon garlic powder
10 - 12 flour tortillas
1 cup mild cheddar cheese, shredded
1 tomato, chopped
Preheat oven to 350 degrees F. Add 2 Tablespoons oil to a small saucepan. Cooking over medium heat, whisk in flour slowly and stir until combined. Add tomato paste, cumin, chili powder, garlic powder and onion salt whisking constantly for about a minute. Slowly add broth and water. Bring to a boil. Reduce heat to low and simmer until slightly thickened. Set aside.
Heat 1 Tablespoon oil in large skillet. Saute onion, mushrooms and pepper over medium heat for about 7 minutes. Mash kidney beans slightly. Add them to vegetable mixture along with corn and garlic powder. Cook for another minute or two. Remove from heat.
Spray bottom of 9 x 13" pan with oil spray. Spoon vegetable mixture onto tortillas and wrap tightly. Arrange them seam side down in pan. Top with sauce. Cover with foil and bake for 25 minutes. Remove foil and sprinkle with cheese and chopped tomatoes. Cook for another 5 - 10 minutes (uncovered) or until cheese is melted. Serve with salsa, sour cream or guacamole.
Servings: 10 - 12 tortillas
No comments:
Post a Comment