I hadn't ever had enchiladas in something besides a red or a green sauce, but I'm glad that this was my first time outside the box. I think I actually prefer these to the more traditional versions.
1tbsp oil
1 onion, diced
2 cloves garlic, minced
1 large red pepper, diced
1 medium zuchinni, diced
4 medium mushrooms, diced
1 can sweet corn, drained
1 can black beans, rinsed and drained
6 large flour tortillas
cheddar cheese, grated
Sauce:
2 Tbls butter
2 Tbls (heaping) flour
1 1/2 cups vegetable stock
Black pepper
3Tbls sour cream
2 Tbls jarred green jalapenos, finely chopped (if you use fresh jalapenos, lightly sauté them before use)
Preheat the oven to 400°. Grease a 9x13 baking dish.
Heat the oil in a large frying pan, and cook the onion, garlic, pepper, zuchinni and mushrooms over medium heat for 5-10 minutes, until the vegetables are soft and have released some of their liquid. Add the sweet corn and black beans, and mix to combine.
Spoon some of the vegetable mixture in a line along the center of one of the tortillas, and top with grated cheese. Roll the tortilla, and place seam-side down in a large baking dish. Repeat with the remaining tortillas, and set aside.
Melt the butter in a saucepan, and add the flour. Cook over a very low heat for 1-2 minutes, whisking constantly, before adding the stock. Season generously with black pepper, and add the sour cream, and finely chopped jalapenos. Mix well until smooth and fully combined.
Pour the sauce over the rolled tortillas, and bake for around 30 minutes, or until the tortillas are crispy and the enchiladas are heated through.
(Source: adapted from http://amuse-your-bouche.blogspot.com/2013/02/veggie-enchiladas-jalapeno-sour-cream-sauce.html)
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