Roasted Vegetable Enchiladas
From EatingWell: September/October 2007
Filled with bell peppers, pinto beans, mushrooms and onions, these colorful enchiladas can be mostly made ahead--perfect for entertaining. Pass some crumbled queso fresco, chopped fresh cilantro and diced avocado at the table.
- 1 poblano pepper, or green bell pepper
- 2 teaspoons extra-virgin olive oil
- 1 cup chopped yellow onion
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/8 teaspoon ground chipotle pepper, (optional)
- 8 ounces tomatoes, roughly chopped, plus diced tomato for garnish
- 1 cup vegetable broth, (see Note)
- 1/2 cup packed fresh cilantro, coarsely chopped, plus more leaves for garnish
- 3 bell peppers, (1 each red, yellow and orange), diced
- 8 ounces cremini (baby portobello) mushrooms, diced
- 3/4 cup diced red onion
- 4 1/2 teaspoons extra-virgin olive oil
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 1 15-ounce can pinto beans, rinsed (see Note)
- 12 6-inch corn tortillas
- Preheat oven to 425°F.
- To prepare sauce: Roast poblano (or bell) pepper directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. (Alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total.) Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes.
- Meanwhile, heat 2 teaspoons oil in a medium saucepan over medium heat. Add yellow onion, garlic, 1 teaspoon salt, cumin, chili powder, paprika and ground chipotle (if using) and cook, stirring, until the vegetables have softened, about 5 minutes. Remove from the heat.
- Peel the pepper, discard the stem and seeds, and chop. Add to the saucepan along with chopped tomatoes, broth and chopped cilantro. Return to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly and the tomatoes have broken down, 10 to 15 minutes. Transfer to a blender and puree. (Use caution when pureeing hot liquids.)
- To prepare filling: While the sauce simmers, place bell peppers, mushrooms and red onion in a single layer on a rimmed baking sheet. Drizzle with 4 1/2 teaspoons oil and sprinkle with 1/4 teaspoon salt and pepper. Roast, stirring halfway through, until the vegetables are tender and browned in spots, about 15 minutes total. Transfer to a large bowl and stir in beans. Reduce oven temperature to 375°.
- To prepare enchiladas: Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Heat in skillet for 5 to 10 seconds per side, adjusting the heat if the pan gets too hot. Spread 1/3 cup of the filling and 1 tablespoon of the sauce down the middle of the tortilla and roll it up to enclose the filling. Place seam-side down in the baking dish. Repeat with the remaining tortillas, filling and sauce. Spread the remaining sauce and filling over the enchiladas.
- Bake, uncovered, until hot, about 15 minutes. Serve garnished with diced fresh tomato and cilantro leaves, if desired.
Tips & Notes
- Make Ahead Tip: Prepare the sauce (Steps 1-4) and the filling (Step 5); cover and refrigerate for up to 2 days.
- Note: Check labels of vegetable broth, spices and beans: some brands may contain unexpected allergens or gluten, which people with celiac disease can't tolerate.
Per serving: 269 calories; 8 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 45 g carbohydrates; 9 g protein; 9 g fiber; 753 mg sodium; 726 mg potassium.
Nutrition Bonus: Vitamin C (120% daily value), Selenium (25% dv), Potassium (21% dv), Vitamin A (20% dv), Magnesium (19% dv), Folate (16% dv).
Carbohydrate Servings: 2 1/2
Exchanges: 2 starch, 2 vegetable, 1 1/2 fat
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- Ease of Preparation
- Total Time
- More than 1 hour
- Type of Dish
- Main dish, vegetarian
- September/October 2007