Vegetable Enchiladas
Posted on October 13, 2022 | No Comments on Vegetable Enchiladas
Probably everybody has a favorite enchilada experience. Â Try out this version that’s made up of vegetables but still offers the same satisfying taste.
Yield: 6 Â portions
Ingredients:
- Sauce Mix
- 2 teaspoons olive oil
- 2 pieces white onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1 piece siling labuyo
- 1 piece green bell pepper
- 10 pieces tomatoes, chopped
- 1 cup water
- 1 bunch wansuy, chopped
- Filling
- 2 pieces bell peppers (green and red), diced
- 1 cup button mushrooms, chopped
- 2 pieces red onion, chopped
- 1 and 1/2 tablespoons olive oil
- 1/4 teaspoon salt
- 1 teaspoon black pepper
- 1 can red kidney beans, rinsed
- 6 pieces whole-wheat tortillas, toasted on pan
Procedures:
- Preheat oven to 375 F.
- Heat 2 teaspoons of olive oil in a medium saucepan over medium heat. Â Saute the ingredients for the sauce mix, except bell peppers, tomatoes, water and wansuy. Â Let it simmer, stirring occasionally, until the vegetables have softened. Â This will take about 5 minutes. Â Remove from the heat.
- Add green bell pepper to the saucepan along with chopped tomatoes, water and chopped wansuy.
- Return to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly and the tomatoes have broken down. Â This will take about 10-15 minutes.
- While the sauce simmers, place bell peppers, mushrooms, and red onion in a single layer on a rimmed baking sheet. Â Drizzle with 4 and 1/2 teaspoons oil and sprinkle with 1/4 teaspoon salt and pepper. Â Stir in beans.
- Spread 1/2 cup of the sauce in a 9 x 13-inch baking dish. Â Spread 1/3 cup of the filling and 1 tablespoon of the sauce down the middle of the tortilla and roll it up to enclose the filling. Â Place seam-side down in the baking dish. Â Repeat with the remaining tortillas, filling, and sauce. Â Spread the remaining sauce and filling over the enchiladas.
- Bake the enchiladas uncovered for about 15 minutes.
Nutrition Facts Per Serving:
- Calories (kcal) 283
- Carbohydrates (g) 42
- Protein (g) 10
- Fat (g) 10
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