Wow, wow, and WOW! These were AWESOME! We are both so glad I made them. I almost didn't because I've always thought of enchiladas as very labor intensive. These did take some time, but not nearly as much as I thought. In fact, I made them on a weeknight without feeling rushed or eating much later than we usually do.
The filling was so delicious and hearty, I'm pretty sure you could fool even a total carnivore. As much as I enjoyed every bit of the filling, though, the sauce really made this dish. To help with timing, I made the sauce a couple of nights before I made the enchiladas. It kept beautifully in the fridge and just the smell of it cooking away had me counting the minutes until I could devour the finished dish.
I definitely wasn't disappointed. You won't be either.
I definitely wasn't disappointed. You won't be either.
Veggie Enchiladas
adapted from Annie's Eats
originally from America's Test Kitchen Healthy Family Cookbook
Ingredients:
For the sauce:
1 tsp. canola oil
1 onion, finely chopped
3 cloves garlic, minced
3 TBSP chili powder
2 tsp. ground cumin
For the sauce:
1 tsp. canola oil
1 onion, finely chopped
3 cloves garlic, minced
3 TBSP chili powder
2 tsp. ground cumin
1 tsp. light brown sugar
1(15 oz.) can tomato sauce
1/2-3/4 c. water
salt and pepper, to taste
salt and pepper, to taste
For the filling:
1 (15 oz.) can black beans, drained and rinsed
1 TBSP canola oil
1 medium onion, chopped
1 bell pepper (any time), seeded and chopped fine
1 (8 oz.) zucchini, halved lengthwise, seeded and chopped
1 (15 oz.) can black beans, drained and rinsed
1 TBSP canola oil
1 medium onion, chopped
1 bell pepper (any time), seeded and chopped fine
1 (8 oz.) zucchini, halved lengthwise, seeded and chopped
6-8 button mushroom, diced
3 cloves garlic, minced
1 1/2 c. enchilada sauce (above), divided
1 1/4 c. finely crumbled queso fresco or feta cheese, divided
3 cloves garlic, minced
1 1/2 c. enchilada sauce (above), divided
1 1/4 c. finely crumbled queso fresco or feta cheese, divided
3/4 c. minced fresh cilantro, divided
1 (4 oz.) can chopped canned green chiles, drained
salt and pepper, to taste
salt and pepper, to taste
For assembly:
16 (6-in.) corn tortillas
1 c. shredded Mexican blend cheese
1 c. shredded Mexican blend cheese
Directions:
1. To make the sauce, heat oil in a saucepan over medium-high heat. Add the onion and cook until softened, about 5 minutes. Stir in garlic, chili powder, cumin and sugar and cook just until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste.
2. Preheat the oven to 450 degrees F. Transfer half of the black beans to a bowl and mash with a fork until almost completely smooth. Set aside.
3. Add the oil to a large skillet and heat over medium-high heat. Add the onion and bell pepper and cook until slightly softened, 5-7 minutes. Add the zucchini and mushroom and cook just until tender, 3-5 minutes more. Stir in the garlic and cook just until fragrant, about 30 seconds. Stir in the mashed beans and remaining whole beans and cook until warmed through, about 2 minutes.
4. Transfer the veggie mixture to a large bowl and stir in 1/2 cup of the enchilada sauce, one cup queso fresco or feta, 1/2 cup cilantro, and green chiles. Season with salt and pepper to taste.
5. To assemble, briefly microwave the tortillas until warm and pliable, about 30 seconds. Place a generous 1/4 cup of the filling mixture down the center of a tortilla. Tightly roll up the tortilla and place in a 9 x 13-inch baking dish, seam side down. (I couldn't fit all of mine in one dish, so I used an 8x8 dish for the last few enchiladas). Repeat with the remaining filling and tortillas.
one year ago: Greek salad
two years ago: creamy blueberry frozen yogurt
three years ago: blueberry-yogurt muffins