Wednesday, August 31, 2011

Veggie Enchiladas

Servings: 4
Preparation Time: 20 minutes
Cook Time: 15 to 20 minutes

3 tablespoons chili powder, plus 1 teaspoon for filling
3 tablespoons unbleached all-purpose flour
1 teaspoon cocoa powder
1/2 teaspoon garlic salt
1 teaspoon oregano
3 cups home made vegetable broth, or prepared low sodium vegetable broth
1 (15.5 ounce) can crushed tomatoes
4 portobello mushroom caps, stems and gills removed
4 tablespoons olive oil (2 for cooking mushrooms and 2 more for sautéing vegetables
1 teaspoon coarse salt
1 teaspoon coarse black pepper
1 medium red onion, finely diced, about 1 cup
1 large red bell pepper, seeded, veins removed, diced, about 1 cup
1 (10-ounce) package frozen white corn, thawed
1 (15.5-ounce) cans black beans, drained and rinsed
4 (8-inch diameter) flour tortillas
8 ounces sharp cheddar cheese, grated, about 2 cups (reserve ½ cup for topping)
4 to 5 green onions, thinly sliced, about ½ cup

Preheat the oven to 350°.

Make the enchilada sauce by whisking together chili powder, flour, cocoa powder, garlic salt and oregano. Whisk in ½ cup of water to create a smooth paste. Scrape paste into a pot over medium heat. Whisk in 2 ½ cups more chicken broth and bring to a boil. Reduce the heat to medium-low and simmer, whisking constantly, until the sauce begins to thicken. Whisk in crushed tomatoes. Remove from the heat.

Heat a skillet over medium heat. Drizzle the mushrooms with 2 tablespoons olive oil, season with salt and pepper and place into the pan, cap side down. Cook the mushrooms turning once until just beginning to soften. Remove to a platter and cool slightly. Cut the mushrooms into ½-inch slices.

Heat the remaining 2 tablespoons olive oil in a skillet over medium heat. Cook the onion, pepper, corn and black beans in the skillet until the vegetables are soft. Season with 1 teaspoon chili powder and additional salt and pepper.

Lay the tortillas onto your work surface. Sprinkle the cheese over the tortillas. Top each with a layer of veggies. Lay slices of grilled mushroom over the top. Fold the tortillas around the veggies (burrito-style). Place the enchiladas into a baking dish, seam side down. Cover the enchiladas with the sauce and sprinkle reserved cheese on the top. Bake until the cheese melts and the sauce bubbles about 20 to 25 minutes. Garnish with green onions.

Make in Advance Tip:
Before baking, cover the casserole with plastic wrap and then with aluminum foil. Place into the freezer. When ready to serve, remove the casserole and thaw in the refrigerator or in a sink filled ¾ way to the top of the casserole with cold water. Bake in a preheated oven as directed above.

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