Friday, March 5, 2010

Recipe: Veggie Fiesta Enchiladas

I threw together this recipe the other night with things I had on hand in the kitchen. It turned out better than expected, and even Steve, who isn't a fan of Mexican fare, enjoyed it.

Veggie Fiesta Enchiladas
Serves 5

10 tortillas
2 Tbs. olive oil
1 red onion - diced
1 Cup chopped fresh mushrooms (about 4 whole)
1 Cup whole kernel corn (I used frozen)
1 Can black beans, rinsed and drained
1 (4 oz) can green chiles
1/4 tsp. ground cumin
4 oz. Monterey Jack cheese, shredded (optional)
sour cream (optional)


The ingredient list



1. Heat oil and sauté onion over medium-low heat until soft.



2. Add mushrooms and sauté for several minutes, until softened.



3. Stir in black beans and cumin. Cook over medium heat for about 10 minutes.



4. Add corn and green chiles; heat through.



5. While mixture is cooking, preheat oven to 375F and spray a baking dish with cooking spray.
6. Pour 1/4 of the can of enchilada sauce into baking dish - just enough to cover the bottom of the dish.



7. Spoon some of the veggie mixture into a tortilla and roll up.



8. Place in the baking dish seam side down. Continue with the rest of the tortillas.



9. Spoon remaining enchilada sauce over the wrapped tortillas, spreading to coat.
10. Cover baking dish with foil and bake for 15 minutes.



11. Remove foil and sprinkle tortillas with shredded cheese (optional).



12. Return to the oven uncovered and bake for another 15 minutes, or until cheese is melted.


Serve with a dollop of sour cream if desired.

Click for printable recipe.

3 comments:

ARUNA said...

wonderfully presented!!!

brett said...
This comment has been removed by a blog administrator.
Christian said...

I'm stealing this recipe after your YUM dinner this week.

A friend makes a similar (but meated) recipe but also adds sliced hard boiled eggs which make me all giggly.

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