Vegetable Enchiladas

I’m a sucker for a pretty picture of Mexican food. And the picture of this vegetable enchilada dish from Sunset Magazine had me hooked instantly. Mexican is and will always be my favorite. Maybe it has something to do with the fact that there’s often avocado or guacamole on top. Maybe it’s because I live in So. Cal. where Mexico isn’t too far away. Whatever the reason, I love Mexican food. Especially well cooked tasty Mexican food. Not that greasy cheesy stuff from some restaurants.

Vegetable Enchiladas http://lifecurrents.dw2.net | Life Currents

Yummy vegetable enchiladas loaded with corn, onions, and two kinds of beans then topped with homemade red chile sauce

Don’t get me wrong; I’ve had my share of cheesy gooey Mexican food. When I became vegetarian so many years ago I practically lived on cheese enchiladas. Maybe that’s why my cholesterol used to be so high. So now, anytime I can make Mexican food with less or no cheese, I’m all over it. That’s another reason I was so excited about this dish.

As Sunset stated, “your typical vegetarian enchiladas are mostly cheese. That’s not the case with this version, loaded with … corn, and two types of beans”. So, I had to try it.

The original recipe called for canned enchilada sauce. But, I didn’t want to use canned sauce mainly because I’ve never been able to find one that tasted good. But, also, I believed that I could make a good one myself. After doing a little research, I had a good idea of what I wanted to do for the sauce. And, it turned out great! Complex, with a little kick of spice at the end. Not overpowering, and not salty or sweet. Just a great enchilada sauce. On second thought, just a great sauce period.

I’ll definitely be making this whole dish again, but this sauce would be great on lots of things. I even have a little left over that I’m going to mix into eggs and scramble for a breakfast burrito.

enchiladas

The picture from Sunset Magazine that hooked me

As for variations, you could add sweet red or yellow pepper to boost the vegetable content. The original recipe had spinach, but my husband doesn’t care for cooked spinach, so I left that out. Serve the enchiladas with some chips and guacamole or with a nice crisp green salad.

I’ll be making this easy and super tasty dish again! In fact, I really liked the individual serving presentation, and I think this will be great for a big family dinner. The individual dishes can be made ahead of time and kept in the ‘fridge. I’ll take them out & pop them in the oven right before it’s time to eat. Serve them with a big family style salad and some chips and salsa, and we’ll have a great meal!

Vegetable Enchiladas http://lifecurrents.dw2.net | Life Currents

I love the rustic look of the individual serving size & your dishes don’t have to match – that’s part of the fun

Vegetable Enchiladas
Serves 6
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288 calories
38 g
19 g
10 g
13 g
4 g
174 g
371 g
2 g
0 g
5 g
Nutrition Facts
Serving Size
174g
Servings
6
Amount Per Serving
Calories 288
Calories from Fat 90
% Daily Value *
Total Fat 10g
16%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 19mg
6%
Sodium 371mg
15%
Total Carbohydrates 38g
13%
Dietary Fiber 7g
30%
Sugars 2g
Protein 13g
Vitamin A
6%
Vitamin C
7%
Calcium
26%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tablespoon vegetable oil
  2. ½ yellow onion, sliced
  3. 1 cup frozen corn
  4. 1 recipe red chile sauce (see below)
  5. 9 corn tortillas, quartered
  6. 1 cup refried beans
  7. 1 cup black beans, drained and rinsed if using canned
  8. 1 cup plus 2 tablespoons shredded pepper jack cheese
  9. 6 tablespoons chopped green onions
Instructions
  1. Preheat oven to 375°. Heat oil in a large frying pan over medium heat. Add onion and cook until translucent, about 4 minutes. Add corn and cook until hot. Set aside.
  2. Put 6 ovenproof baking dishes* (each about 12-oz. capacity) on a rimmed baking sheet. Working with one dish at a time, spoon in 2 tbsp. enchilada sauce. Top with 2 tortilla quarters, 2 rounded tbsp. each refried beans and black beans, 1 tbsp. cheese, and 2 more tortilla quarters, pushing tortillas down gently as you layer them over cheese and beans. Spoon in 1/3 cup (packed) vegetable mixture, then 2 more tortilla quarters, 3 tbsp. enchilada sauce, and 2 tbsp. cheese. Repeat layering with remaining dishes.
  3. Bake enchiladas until bubbling, cheese is melted, and tortillas are starting to brown on edges, about 30 minutes. Sprinkle with green onions.
Notes
  1. *Or use a 9 x 13-in. baking dish, spreading one-third of sauce over bottom; top with one-third of tortillas, the beans, one-third of cheese, one-third of tortillas, the vegetable mixture, remaining tortillas, remaining sauce, and remaining cheese.
Adapted from Sunset Magazine
beta
calories
288
fat
10g
protein
13g
carbs
38g
more
Adapted from Sunset Magazine
Life Currents http://lifecurrents.dw2.net/
Vegetable Enchiladas http://lifecurrents.dw2.net | Life Currents

Red Chile Sauce: a nice complex sauce with just a hint of spiciness but a big taste treat

Red Chile Sauce
This sauce can be used for just about any Mexican dish – enchiladas, burritos, beans, or nachos. You’ll have some leftover sauce from making the enchiladas. Serve the extra sauce on the side so that anyone who wants can spoon some more on top of the enchiladas.
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323 calories
18 g
0 g
28 g
2 g
2 g
672 g
2386 g
2 g
0 g
25 g
Nutrition Facts
Serving Size
672g
Amount Per Serving
Calories 323
Calories from Fat 244
% Daily Value *
Total Fat 28g
43%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 21g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 2386mg
99%
Total Carbohydrates 18g
6%
Dietary Fiber 2g
9%
Sugars 2g
Protein 2g
Vitamin A
14%
Vitamin C
5%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4-6 whole dried red chiles*, hard stems removed
  2. 2 tablespoons safflower oil or light tasting oil of your choice
  3. 2 tablespoons red onion, finely diced
  4. 1 garlic clove, finely chopped
  5. 1 teaspoon dried oregano
  6. 2 tablespoons flour
  7. ½ teaspoon ground cumin
  8. 2 ½ cups water
  9. 1 teaspoon salt
Instructions
  1. Place 4 whole chiles in the bowl of a small food processor or in a spice grinder. Grind until chiles are finely chopped and uniform in size. Ground chiles should measure ½ cup. If you don’t have ½ cup, grind remaining chiles as needed.
  2. Heat the oil in a heavy saucepan over medium-high heat. Add onion and cook until it begins to brown, about 10 minutes, stirring occasionally. Add garlic and oregano and continue to cook for another minute until garlic becomes fragrant. Add the flour and cumin and cook for at least 2 minutes, stirring constantly. The flour will brown slightly. Whisk the ground chile and the water into the roux. Stir as the sauce thickens, then lower the heat and simmer, stirring occasionally for 15 minutes. Season with salt.
  3. Sauce can be strained at this point to create a silky smooth red chile sauce, or it can be used as a rustic red sauce and not strained.
Notes
  1. *Cook’s Notes: Any dried red chile will work here. I used dried California red chiles. California red chiles have a pretty red color, and a mild spiciness. Vary the type of chile used to get different color, flavor, or heat levels to your sauce. You could also use pre-ground chiles in a jar (found in the spice aisle), just be sure that you don’t use chili powder, which includes other ingredients.
beta
calories
323
fat
28g
protein
2g
carbs
18g
more
Life Currents http://lifecurrents.dw2.net/
Vegetable Enchiladas http://lifecurrents.dw2.net | Life Currents

dried California red chiles

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Comments

  1. Cindi says

    I just want to know if you were to can your Red Chile , how long and which type. WB or PC. Thanks in advance, Love Love Punk Domestics.

  2. says

    This looks amazing! I am so wanting this right now. Thank you so much for sharing on Thursday’s Treasures. I hope to see you again this week. <3 and Hugs!

Trackbacks

  1. […] I told the husband that we were having Tuna enchiladas he was pretty excited. He loves the Red Chile Enchilada Sauce that I make. Then I told him that it was a creamy sauce and not the red sauce that he’s used […]

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