Healthy Veggie Enchiladas with Roasted Red Chili Sauce

Written by on in ALL RECIPE, DINNER, HOME

Hearty, submissive black bean masses that fabricate use of closet and freezer constituents. Top with cilantro and avocado for a fresh and vibrant mess.

Healthy Veggie Enchiladas

Healthy Veggie Enchiladas con chile rojo (with red chili) is a traditional red enchilada sauce, made of meat, and dried red chili peppers that are soaked and ground into a sauce with other spices, a tomato base is added to the chile Colorado sauce. I came home from my five-day Oklahoma vacation pining vegetables, but I arrived to find a clean refrigerator. That night, I made do with some sorry-looking avocado crashed on toast from last week’s print shoot.

Healthy Veggie Enchiladas

Healthy Veggie Enchiladas

When I got back to the city, developing this enchilada form was a high precedence. While I generally try to absorb the freshest seasonal yield available, I wanted to produce a simple enchilada form that could be enjoyed time-round.

Healthy Veggie Enchiladas

I’d like to keep some wholesome fashions in my force that use closet and freezer constituents. So, I crushed jarred roasted red peppers, firmed spinach, and sludge for this form and came up with hearty, produce-packed masses. I’m completely enamored with the roasted red pepper sauce and the result.

Healthy Veggie Enchiladas

The only fresh constituents that might bear a trip to the store then are cilantro and avocados. I wouldn’t skip them, as the cilantro lends fresh flavor and the avocados contribute rich creaminess. I’ve some store-house tips to partake in that regard. First, store your cilantro in the fridge, with the bunch of cilantro in a small mason jar filled incompletely with water like you would a vase of flowers. Cilantro will keep well that way for one to two weeks. Choose avocados that still have their little “button” on the lower end attached. However, you have a winner, If you can peep under the button and see green. Store the avocado in the refrigerator when it’s close to ripe to decelerate its growth.

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Healthy Veggie Enchiladas with Roasted Red Chili Sauce

Recipe by K.B MarksCourse: ALL RECIPE, DinnerCuisine: MexicanDifficulty: Medium
Servings

4

servings
Prep time

25

minutes
Cooking time

25

minutes
Calories

300

kcal
Total time

50

minutes

Hearty, submissive black bean masses that fabricate use of closet and freezer constituents.

Ingredients

  • Roasted red pepper sauce

  • 8 ounces jarred, drained roasted red peppers (mine came in a 12-ounce jar)

  • ¼ cup water

  • 1 small yellow onion, chopped

  • 2 cloves garlic

  • 2 tablespoons lime juice

  • 1 tablespoon olive oil

  • 1 teaspoon sugar

  • Filling

  • 1 tablespoon olive oil

  • 1 yellow onion, chopped

  • 8 ounces frozen spinach

  • 8 ounces frozen corn

  • 1 can (15 ounces) black beans, rinsed and drained (or 1 ½ cups cooked black beans)

  • 1 small can (7 ounces) diced green chiles, drained

  • ½ cup roasted red pepper sauce sauce

  • 1 cup crumbled feta cheese or Jack cheese (about 4 ounces)

  • Salt and pepper, to taste

  • Remaining ingredients

  • 8 to 10 corn tortillas

  • 1 cup shredded Jack cheese (about 4 ounces)

  • 3 to 4 ripe avocados

  • ⅓ cup chopped cilantro leaves, loosely packed

  • ½ lime, juiced

Directions

  • Preheat the roaster to 350 degrees Fahrenheit and oil paint a 13 × 7 or 13 × 9- inch baking visage. In a food processor or high-powered blender, combine all of the sauce constituents. mix until smooth. However, you may find the raw onion flavor overpowering, If you taste the sauce now. Don’t worry, it’ll mellow to the lime after spending time in the roaster. 
  • In a medium skillet over medium heat, add the olive oil painting and diced onion. Sauté for many twinkles, until the onion starts to turn translucent and starts smoothly browning around the edges. Add the frozen spinach and sludge and cook until warmed through and the authorities have substantially faded. Add the black sap and green chiles and cook until warmed through. Remove from heat and pour in ½ mug enchilada sauce and feta rubbish. Mix and add swab and pepper to taste. 
  • Gently warm the tortillas so they don’t break when you roll them. The easiest way to do this is to place them in a mound in the microwave oven under a damp paper kerchief and microwave oven for about 60 seconds. Leave the paper kerchief on top to keep them warm as you roll. Working one at a time, lump a spare ½ mug filling down the middle of each tortilla and roll snugly. Place it with the confluence side down in your baking dish. Repeat with the remaining tortillas, placing each rolled enchilada snugly next to the other until you have used up all your tortillas.
  • Pour the enchilada sauce down the middle of your row of masses and give the visage some little shakes to help distribute it. Sprinkle the Jack rubbish down the middle. Singe the masses for 20 to 25 twinkles, until the rubbish is melted, the masses are warmed through and the top of the tortillas are just crisp. Let the masses cool for five twinkles while you bone the avocados (bones as numerous as you need for this mess and save the rest for leaving).
  • Combine them in a coliseum with diced cilantro and toss with a big squeeze of lime juice. Divide the masses onto plates, top with a healthy quantum of the avocado blend, and serve. Leftovers keep well in the refrigerator for over 4 days (bones fresh avocados just before serving).

Notes

  • Make it gluten-free Buy gluten-free tortillas. 
  • Cheese note Feta is pungent and salty, whereas Jack cheese is mellow and creamy. However, you’ll use up one block of cheese, If you use only Jack cheese. 
  • Tortilla note I had enough stuffing to fill 10 tortillas, but only 8 tortillas came in the package and I ran out of room in my baking dish. I’ll make quesadillas with the leavings. Thanks

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