This veggie lover enchilada formula is actually simple to make and has heaps of flavor that the entire family will love!
I like to stuff our own with ringer peppers, corn, onion, dark beans, spinach and a TON of cheddar!
At that point we prepare an excessively speedy natively constructed enchilada sauce that is actually simple and stacked with flavor.
I have really been making these solid enchiladas for as far back as 5 years and we as a whole cherish them — including the children!
- ENCHILADA SAUCE:
- 3 tablespoons olive oil
- 1 tablespoon ground cumin
- 2 teaspoons adobo seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1/4 teaspoon ground coriander
- 1/4 teaspoon black pepper
- 1/4 cup all purpose flour
- 6 oz can tomato paste
- 3 cups vegetable broth
- ENCHILADAS:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 large yellow onion, diced
- 1 large bell pepper (yellow, orange or red), diced
- 2 cups fresh (or frozen) corn
- 1 teaspoon adobo seasoning
- 1/4 teaspoon cumin
- 1 (15 oz) can black beans, rinsed and drained
- 1 6 oz bag fresh baby spinach
- 1/2 cup cilantro, chopped
- 16 oz fiesta blend cheese
- 16 (6 inch) corn tortillas
- In a medium saucepan, heat olive oil over medium-high heat. Add cumin, adobo, garlic powder, white pepper, coriander, black pepper, flour, and tomato paste.
- Cook, whisking constantly, for 1 minute. Whisk in the broth and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 5 minutes. Set aside.
- In a large skillet, heat olive oil over medium-high heat. Add garlic, onion, bell pepper and corn and saute until just softened. Stir in adobo, cumin and black beans.
- Add spinach and saute until wilted, about 2 minutes. Remove pan from heat. Stir in cilantro and 2 cups of cheese.
- Preheat oven to 375°F. Lightly spray a 9x13 baking dish with non-stick spray. Pour 3/4 cup sauce in the bottom of the baking dish and spread evenly.
- Wrap corn tortillas in a damp paper towel and microwave for 30 seconds. Then working quickly, spoon about 1/3 c of the enchilada filling into each tortilla and roll up. Place in the baking dish, seam side down.
- Pack the filled tortillas tightly in the baking dish. Pour remaining sauce over them, making sure to cover the entire surface.
- Sprinkle remaining cheese evenly over the enchiladas. Bake uncovered until hot and bubbly, about 20 minutes. Cool for 5 minutes before serving and sprinkle with extra cilantro. Serve hot!
0 Komentar