Tasty Vegetable Enchiladas and Sauce

Your vegetarian friends will rejoice when this dish is put on the table. This season, start a new tradition by making these vegetable enchiladas and save yourself the trouble of deciding who will carve the turkey.

 

Vegetable Enchiladas and Sauce

Vegetarian but not vegan
Serves 6
 

  • 4 tablespoons grape seed oil
  • ½ small onion, chopped
  • 2 garlic cloves, minced
  • 2 small zucchini, diced
  • ¾ pound mushrooms, diced
  • 1 (15-ounce) can black beans, drained
  • 1 (4-ounce) can green chiles, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 2 cloves garlic, minced
  • ½ cup (4-ounces) colby jack cheese, shredded
  • 12 (6-inch) corn tortillas
  • 1 (2-ounce) can of sliced black olives
  • 3 green onion stalks

 

1. Preheat oven to 350 degrees F.

 

2. Warm a large sauté pan over medium heat with 1 tablespoon oil until it simmers. Sauté the onion and garlic for 2 minutes until their edges are translucent. Add zucchini and sauté until the edges are slightly softened. Place vegetables in a bowl and set aside.

 

3. Set heat to medium-high and place pan back on the stove. Add another tablespoon of oil and heat until it simmers. Add mushrooms and let sauté without moving for a couple of minutes. Stir and let sauté for another minute until the edges of the mushrooms are golden brown and starting to soften. Add mushrooms to the zucchini mixture. Be sure to let the vegetables have ample room when cooking to allow any excess liquid to evaporate to avoid soggy enchiladas.

 

4. Add 1 tablespoon oil along with cumin, chili powder, and garlic. Sauté for 30 seconds before adding the green chiles to sauté for another 30 seconds.

 

5. Pull pan off the stove. Gently mix in the vegetables and drained black beans. Season to taste with salt and pepper and let cool. Gently incorporate half of the shredded cheese to complete the enchilada filling.

 

6. Prep a 13×9-inch lasagna pan by generously coating the bottom with 1/3 cup enchilada sauce.(See below for how to make enchilada sauce)

 

7. Use remaining oil to lightly coat each tortilla on both sides. Add filling to each before rolling and placing in the pan, seam side down. Repeat until the filling or tortillas are gone. Any extra filling can be used on the bottom of the pan.

 

8. Generously coat with sauce and spread cheese over the center. Sprinkle sliced olives and green onions on top. Cover pan with foil and bake for 25 minutes or until the cheese is melted.

 


 

Enchilada Sauce

  • 6 tablespoons mild chili powder
  • 2 tablespoons grape seed oil
  • 2 teaspoon ground cumin
  • 2 garlic cloves, minced
  • ½ small onion, roughly chopped
  • 2 (8-ounce) cans of tomato sauce with no seasoning
  • 2 cups water
  • ½ teaspoon sugar
  • Salt and pepper to taste

 

1. Blend garlic, onion, and tomato sauce until pureed. Heat oil over medium until simmering.

 

2. Add chili powder and cumin. Sauté for 30 seconds. Lower heat to medium-low.

 

3. Add blended mixture and water. Let simmer until it’s slightly less thick than gravy, around 30 minutes. For a deeper flavor, allow the sauce to simmer longer and stir it occasionally. Add sugar and season to taste. Extra sauce can be used the next day as coating for quesadillas.

 


 

For more delicious ideas, visit our Recipes page.