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Roasted Vegetable Enchiladas

Source: © EatingWell Magazine
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  1 Hour 15 Minutes
Total Time:  1 Hour 30 Minutes
  6 servings, 2 enchiladas each
Filled with bell peppers, pinto beans, mushrooms and onions, these colorful enchiladas can be mostly made ahead--perfect for entertaining. Pass some crumbled queso fresco, chopped fresh cilantro and diced avocado at the table.

Make Ahead Tip: Prepare the sauce (Steps 1-4) and the filling (Step 5); cover and refrigerate for up to 2 days.
RECIPE INGREDIENTS
For the Sauce:
1   poblano pepper or green bell pepper
2 teaspoons   extra-virgin olive oil
1 cup  chopped yellow onion
3 cloves  garlic, minced
1 teaspoon   salt
1/2 teaspoon   ground cumin
1/2 teaspoon  chili powder
1/4 teaspoon   paprika
1/8 teaspoon  ground chipotle pepper (optional)
8 ounces   tomatoes, roughly chopped, plus diced tomato for garnish
1 cup   vegetable broth (see Allergy Note)
1/2 cup   packed fresh cilantro, coarsely chopped, plus more leaves for garnish
For the Filling:
3   bell peppers (1 each red, yellow and orange), diced
8 ounces   cremini (baby portobello) mushrooms, diced
3/4  cup   diced red onion
4 1/2 teaspoons   extra-virgin olive oil
1/4 teaspoon   salt
Freshly ground pepper  to taste
1 15-ounce can   pinto beans, rinsed (see Note)
12   6-inch corn tortillas

Allergy note: Check labels of vegetable broth, spices and beans: some brands may contain unexpected allergens or gluten, which people with celiac disease can’t tolerate.
Roasted Vegetable Enchiladas Recipe at Cooking.com
DIRECTIONS
Preheat oven to 425 degrees F.


FOR THE SAUCE:
Roast poblano (or bell) pepper directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. (Alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total). Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes.


Meanwhile, heat 2 teaspoons oil in a medium saucepan over medium heat. Add yellow onion, garlic, 1 teaspoon salt, cumin, chili powder, paprika and ground chipotle (if using) and cook, stirring, until the vegetables have softened, about 5 minutes. Remove from the heat.


Peel the pepper, discard the stem and seeds, and chop. Add to the saucepan along with chopped tomatoes, broth and chopped cilantro. Return to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly and the tomatoes have broken down, 10 to 15 minutes. Transfer to a blender and puree. (Use caution when pureeing hot liquids).


FOR THE FILLING:
While the sauce simmers, place bell peppers, mushrooms and red onion in a single layer on a rimmed baking sheet. Drizzle with 4 1/2 teaspoons oil and sprinkle with 1/4 teaspoon salt and pepper. Roast, stirring halfway through, until the vegetables are tender and browned in spots, about 15 minutes total. Transfer to a large bowl and stir in beans. Reduce oven temperature to 375 degrees F.


FOR THE ENCHILADAS:
Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Heat in skillet for 5 to 10 seconds per side, adjusting the heat if the pan gets too hot. Spread 1/3 cup of the filling and 1 tablespoon of the sauce down the middle of the tortilla and roll it up to enclose the filling. Place seam-side down in the baking dish. Repeat with the remaining tortillas, filling and sauce. Spread the remaining sauce and filling over the enchiladas.


Bake, uncovered, until hot, about 15 minutes. Serve garnished with diced fresh tomato and cilantro leaves, if desired.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
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Nutrition Facts per Serving
Yield:   6 servings, 2 enchiladas each
Calories: 269
Fat, Saturated: 1g
Fiber: 9g
Carbohydrates, Total: 45g
Sodium: 753mg
% Cal. from Fat: 27%
Fat. Total: 8g
Protein: 9g
Spotlight Recipe Review See all 1 reviews »

Rating: 3
by: Juanita Reviewed: 05/16/2010
altered, lack of ingred's. 10 flr tortillas. Sauce: made in Vita Mix blender w/raw veg. 1 tsp ea cumin, chili powder, 1/2 tsp paprika. yellow bell pepper for green. 12 pickled jalapeno slices for ground chipotle. water for veg broth. no cilantro, did not use oil. Filling: used no oil in roasting of vegetables, 2 large portabella's. did not cook tortillas, divided filling evenly, drizzled sauce on ea then rolled up. poured remaining sauce over. Good - use corn tortillas next time
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