Monday, May 5, 2014

Veggie Enchiladas {Cinco de Mayo}

When I finally realized it was Cinco de Mayo, I was already home and the boys were fully-entrenched in doing homework. I really didn't want to disrupt that and go back out to the store. So, I made due with what I had for a pan of enchiladas - I had veggies. So, for the first time ever, I made onion-carrot-cabbage-zucchini enchiladas.

The verdict: one said that the veggies were disconcerting; another said that these were the best enchiladas I have ever made; and one sat mute, but finished his plate. I'd say that it was a success.

  • 1 onion, peeled and diced
  • olive oil
  • 1/2 head cabbage, thinly sliced
  • 3 carrots, diced
  • 2 zucchini, diced
  • dash of smoked paprika
  • dash of ground cumin
  • freshly ground sea salt
  • freshly ground pepper
  • 2 C cotija cheese, crumbled
  • 2 C shredded cheese (I had a medium cheddar)
  • corn tortillas
  • enchilada sauce
  • 1/2 C fresh cilantro, chopped

Homemade Enchilada Sauce
  • 2 t cornstarch
  • dash of smoked paprika
  • 1 C organic tomato sauce
  • 1 C organic beef broth
  • 1/2 t ground coriander
  • 1 t ground cumin
  • 4 cloves garlic, crushed and minced
  • 1 T salsa
In a large flat-bottom pan, saute the onions in olive oil until softened and translucent. Add in the vegetables and cook till fork tender. Season with spices, herbs, salt, and pepper to taste. Set aside.

Mix all of the wet ingredients in a small saucepan. Whisk in the cornstarch until there are no more lumps. Bring to a simmer and cook until desired consistency. Set aside.

Preheat the oven to 350 degrees.

To assemble, lay two corn tortillas in a cutting board, or plate, overlapping at one edge - to make a "longer" wrapper. Lay cotija cheese and vegetable mixture in the center of the two tortillas and roll them - as tightly as you can! - into a cylinder. Place it in your baking dish.

Roll as many as you can with the ingredients that you have. When your dish is packed, spoon sauce over the top. If the liquid doesn't reach halfway up the dish, fill it with water, or chicken broth. Cover the top with the rest of your cotija. Cover with foil.

Bake for 35-40 minutes - until the sauce is bubbling and the cheese is melted. Uncover and cover with the shredded cheese. Return to the oven for another 5 minutes, or until the cheese is melted and bubbling.

Let cool for a few moments before serving. I served these with a side of rice and beans. Spicy deliciousness!

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