Friday, April 29, 2011

Vegetable Enchiladas

I have a serious love for enchiladas.  Ironically enough though, I never order them out at restaurants.  Since I have winning recipes for both enchiladas in red chile sauce and salsa verde enchiladas, I don't feel the need.  But lately I have been wanting to come up with a recipe for a vegetarian enchilada recipe. 

I found this recipe and thought it looked promising, but I added some of my own tweaks and additions.  I usually plan a few meatless meals per week, but I'm always unsure as to how they will be received by Joey. Every now and then he admits that he misses it, but not with these enchiladas.

For enchiladas, these are surprisingly healthy and chock full of veggies:  onions, bell pepper, zucchini, corn, spinach, and tomatoes.  I think there are so many variations and vegetables you could add as well.  And it uses a homemade red chile sauce that is very similar to the one from my favorite chicken enchiladas.  The most interesting ingredient however, is the queso fresco (or feta if you can't find it).  I loved the slightly salty and tangy addition to the filling. 

If you're looking for an enchilada recipe for Cinco de Mayo, these would be a great option - healthy, vegetarian, and most importantly, delicious!  The only downside is that now when I make enchiladas, I have no idea which recipe to use!

Vegetable Enchiladas
adapted from The America's Test Kitchen Healthy Family Cookbook
serves 6
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 Tbs canola oil
  • 1 onion, minced
  • 1 red or yellow bell pepper, stemmed, seeded, and chopped fine
  • 1 jalapeno, stemmed, seeded, and chopped fine
  • 1 zucchini (8 oz) halved lengthwise, seeded, and chopped small
  • 3 garlic cloves, minced
  • 1 cup fresh or frozen corn
  • 2 1/2 cups enchilada sauce (recipe follows)
  • 1 cup finely crumbled queso fresco or feta cheese
  • 1/2 cup minced fresh cilantro
  • 1/4 cup drained, canned chopped green chiles
  • 2 cups chopped fresh spinach
  • 1 tomato, cored, seeded, and chopped
  • salt and pepper
  • 12 (6-inch) corn tortillas
  • cooking spray
  • 1 cup shredded cheddar cheese (about 4 oz)
  • lime wedges, for serving
Preheat the oven to 450 degrees.  Lightly grease a 9x13 inch baking dish.

Mash half the beans in a bowl with fork until mostly smooth; set aside.

Heat the oil in a large nonstick skillet over medium heat.  Add the onion, jalapeno, and bell pepper and cook until softened and lightly browned, 5 to 7 minutes.  Stir in the zucchini and cook until just tender, 3 to 5 minutes.  Stir in the garlic and corn, and cook until just fragrant, about 30 seconds.  Add the mashed beans and remaining black beans and cook until warmed through, about 2 minutes. 

Transfer the mixture to a large mixing bowl and stir in 1/2 cup of the enchilada sauce, queso fresco, cilantro, green chiles, spinach, and tomato.  Season with salt and pepper to taste and set aside.

Place the tortillas on a plate and cover with plastic wrap.  Cook 30-60 seconds, until warm and pliable.  Spread them out over a clean surface and top each one with a scant 1/3 cup of the filling.  Working quickly, roll each torilla tightly and lay them seam-side down in the baking dish. 

Spray the enchiladas lightly with cooking spray, and cook 5-7 minutes.  Pour the remaining enchilada sauce over the top, sprinkle with cheese, and bake an additional 5-10 minutes, until the enchiladas are heated through and the cheese has melted.  Allow to cool 5-10 minutes, then serve, passing lime wedges separately.

Red Enchilada Sauce
  • 1 tsp canola oil
  • 1 onion, minced
  • 3 garlic cloves, minced
  • 3 Tbs chile powder
  • 2 tsp ground cumin
  • 2 tsp sugar
  • 1 (15-oz) can tomato sauce
  • 1/2 cup water
  • salt and pepper
Heat the oil in a medium saucepan over medium-high heat.  Add the onion and cook until softened, 5 minutes.  Stir in the garlic, chile powder, cumin, and sugar, and cook, stirring constantly until fragrant, about 30 seconds.  Stir in the tomato sauce and water, and bring to a simmer.  Cook until slightly thickened, about 5 minutes.  Season with salt and pepper to taste.


Erin said...

I'm bad at planning meals without meat. It ends up being mac and cheese, heavy on the cheese. But these I have to try!

Annie said...

I swear we share a brain. I was just looking at this recipe earlier this week, and put it on the menu for next week. Glad to hear your rave review!

Made in Sonoma said...

These sound amazing! I think I might make them for my mom for Mother's Day.

Shawnda said...

I'm always looking for new meatless meals! They sound wonderful!

Melissa Bakes said...

I was just thinking about making this version in chicken, now I can't decide. They both look delicious!

Anonymous said...

These sound so amazing. I love the America's Test Kitchen cookbooks!

Kim (Feed Me, Seymour) said...

These look so tasty and healthy! I love enchiladas, especially when they have black beans!!

Nikki said...

This recipe was really good! My whole family enjoyed it. Thanks for another great recipe!

Josie said...

Nikki, I'm so glad you liked them!!

Marci said...

My kitchen is now a total mess, but I have a very happy tummy. This recipe was so easy and delicious to make! Thanks Josie!

Anonymous said...

Made these yest. SO SO delicious.

Lori said...

I'm making these tonight and have some leftover filling, do you think it would freeze well? Thanks!!

Josie said...

Hi Lori, I'm sure it will freeze fine. Hope you enjoy!

Kelli said...

Thank you! These were fantastic and there's plenty to freeze!

cgiz said...

These are the best enchiladas EVER! I've made them twice already. They are totally worth the prep time. Even my carnivore friends loved them :)

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