Vegetable Enchiladas
"Another winner from Jeanne Lemlin's Quick Vegetarian Pleasures. I usually like my Mexican dishes spicy, but there is something about this simple sauce I love. It brings out the flavor of the vegetables. I make the sauce as written, but feel free to add any favorite spices to it."
photo by Serah B.
- Ready In:
- 42mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium zucchini, quartered lengthwise and thinly sliced
- 1 teaspoon dried oregano
- 1 (4 ounce) can chopped green chilies, drained
- 1 1⁄2 cups cooked kidney beans, rinsed and drained (I use black or pinto beans)
- salt
- fresh ground black pepper
- 8 (8 inch) flour tortillas
- 2 cups monterey jack cheese, grated
-
Sauce
- 1 (28 ounce) can tomato puree
- 1⁄2 cup heavy cream
- 1⁄3 cup cilantro, finely chopped
- 1 large garlic clove, pressed
- 1⁄4 teaspoon salt
- fresh ground black pepper
directions
- Heat the oil in a large skillet over medium-high heat. Add the onion and saute 5 minutes. Stir in the zucchini and oregano and cook until tender but not mushy, about 7 minutes. Remove the pan from heat and stir in the chiles, beans, salt and pepper. Let the mixture cool.
- Preheat oven to 350. To make the sauce, combine the tomato puree, heavy cream, cilantro, garlic, salt and pepper.
- To assemble the enchiladas, pour a layer of sauce on bottom of large casserole dish. Spoon one eighth of the bean mixture along center of tortilla, then sprinkle on 2 tablespoons of the cheese. Roll the enchilada and place seam-side down in baking dish. Repeat with remaining tortillas.
- Spoon the remaining sauce over all the enchiladas, and sprinkle remaining cheese on top.
- Bake 25 minutes, or until hot and bubbly.
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Reviews
-
These were phenomenal! I used black beans as suggested, and I added about 2 Tbs of Recipe #38756 to the sauce for more flavor. I served with brown rice. My only complaint was that the canned tomato puree made the sauce taste pretty tinny. (I don't use canned puree a lot, so I don't know if that's normal, or if it was just this particular brand)? I will probably puree some fresh salsa and mix it with the heavy cream next time--and there will DEFINITELY be a next time! Thanks for an awesome recipe! -
A winner for sure. It is very easy to make, it does not take alot of time and it does not cost much either. a winning combination. We are trying to eat more veggies and less meat and this will be on the menu regularly. thanks for sharing. -
This was fantastic even though I had to make some substitutions. Zucchini was shriveled so I bought yellow squash instead (yum). I didn't read directions well enough & ended up with only a small can of tomato sauce. Rummaged thru the pantry & found salsa verde (highly recommend). I used black beans, less cheese & whole wheat tortillas. Even though I had to change some ingredients, it till turned out great. -
I've made these from Lemlin's book -- it's a wonderful recipe. I've never figured out why it's so good, since it's so simple -- but it really is great. Thanks for posting!
RECIPE SUBMITTED BY
I'm married to the love of my life and my high school sweetheart. (Corny, but true..)We have 4 children and everyday is an adventure, for sure. My love for cooking came from my childhood. My grandma made the best huge southern meals without any recipes at all, most of her ingredients coming from her garden. I loved watching her cook. Organic foods are a must and I try to add them to whatever I make for my family. I enjoy going to our local farmers market and making something out of what I've found that day. I love to travel with my family, especially to the ocean. We hope to live by the coast someday....
