Dana Treat – Treat Yourself

Vegetable Enchiladas

Posted July 25, 2011


Vegetable Enchiladas
Adapted from Quick Vegetarian Pleasures
Serves 4-6

The Sauce
1 28-ounce can tomato purée
½ cup heavy cream
1/3 cup finely chopped cilantro
1 large garlic clove, minced
¼ tsp. kosher salt
Freshly ground black pepper to taste

The Filling
Canola oil
1 medium onion, diced
2 medium zucchini, quartered lengthwise and thinly sliced
1 ear of corn, kernels cut off with a knife
1 tsp. dried oregano
1 tsp. dried epazote (optional)
1 4-ounce can chopped green chiles, drained
1 14-ounce can pinto beans, rinsed and drained
¼ cup chopped fresh cilantro
Kosher salt and freshly ground black pepper

8 8-inch flour tortillas
1 cup grated Cheddar or Monterey Jack cheese

Make the sauce
Combine the tomato purée, heavy cream, cilantro, garlic, salt, and pepper.  Set aside.

Make the enchilada filling
Preheat the oven to 350ºF.  Place a sauté pan over medium heat.  Pour in just enough canola oil to coat the bottom of the pan, then add the onion.  Sauté until just beginning to soften, about 5 minutes, then add the zucchini, corn, and dried herbs.  Cook until tender but not mushy, about 7 minutes.  It’s ok if the zucchini gets a little brown.  Remove the pan from the heat and stir in the chiles, beans, cilantro, and salt and pepper to taste.  Allow to cool slightly.

To assemble the enchiladas, pour a layer of sauce over the bottom of a large casserole dish (or 2 smaller ones).  Spoon one eighth of the bean mixture along the center of a tortilla, then roll the enchilada up.  Place seam side down in the baking dish and repeat with the remaining tortillas.

Spoon the remaining sauce over all the enchiladas, and sprinkle the cheese over top.  Cover with foil and bake for 20 minutes.  Remove the foil and bake for another 5 minutes.  Allow to sit for 5-10 minutes before serving.


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