Garden vegetable enchiladas Ingredients
1. medley of fresh veggies you like - i used a combination of red and orange bell peppers, zucchini, yellow squash and red onions
2. store bought cans of tomato sauce and crushed tomatoes one each
3. spices - cumin powder, chili powder, paprika, cinammon
4. mexican peppers - jalapeno and chipotle
5. lemons, scallions, fresh garlic and cilantro
6. salt, pepper, sugar and EVOO
7. canned black beans
8. mexican cheese - i used Kraft mexican cheese - combination of monterey jack, colby and cheddar cheese
Pre-heat a medium size saucepot with the EVOO over medium heat and saute the onion until soft. Add in the garlic, chipotle and jalapeno peppers and cinnamon and toast for a few seconds until fragrant. Add in the tomatoes and tomato sauce and season with salt, to taste. Cook for 10 minutes, until the flavors are well-married and the sauce is slightly thickened. Stir in pinch of sugar, finely chopped cilantro and lime juice. Mash the canned black beans in some olive oil and flavor it with some scallions.Saute all the vegetables in EVOO.Add salt pepper and paprika and saute until they caramalize.Heat the tortillas by layering moistened paper towels in between them and placing them in the microwave for about a minute. Layer the center of the tortilla with beans, vegetables and cheese; roll them and place on the baking sheet with seam side down.Ladle the sauce and top it with cheese on top. Bake it until it sets and the cheese on the top melts and becomes gooey.
Serve with some lettuce and sourcream on the side along-with a spoonful of mexican rice.
A quick recipe for mexican rice - Toast some spanish rice with nuts of your choice in olive oil and cook it in vegetable stock. Once the rice is done fluff it with fork and stir in some frozen peas, carrot cubes and some salsa. garnish with lots of fresh cilantro and lemon.
A wholesome mexican feast is ready to be enjoyed!!!!
