Friday, April 15, 2011

Summer Vegetable Enchiladas


Summer Vegetable Enchiladas
Adapted from a Dinners for a Year and Beyond Recipe
Makes 6 Servings

1 1/2 teaspoons cumin
1/4 teaspoon chili powder
1/4 cup flour
1 6-oz. can tomato paste
1 14 – ounce can vegetable stock, reduced sodium
1/2 tsp kosher salt
2 tsp canola oil
1 yellow or red bell pepper, diced
1 zucchini, diced
1 15-oz. can black beans, drained and rinsed
1 can corn, drained
½ cup scallions, diced and divided
12 Mission small flour tortillas
2 oz. 75% reduced fat Cabot cheese, grated

Preheat oven to 400. In a small saucepan, combine cumin, chili powder, flour, tomato paste and ¾ cup water. Whisk to combine and cook for 1 minute. Add in stock and salt. Bring to a boil. Reduce heat and simmer for 5 minutes until sauce is slightly thickened. Remove from heat and set aside. Heat a pan to medium high heat and add oil. Add bell pepper and zucchini and sauté for about 5 minutes. Remove from heat and place in a large bowl. Cool slightly. Add black beans, corn and half of the scallions and stir to combine. Spray a rectangular baking dish with cooking spray. Add enough sauce to cover the bottom (about ¼). Lay wax paper on the counter and top with 12 tortillas. Fill each with vegetable mixture. Then roll one at a time and place seam side down in baking dish. Pour remaining over the enchiladas, using the back of a spoon to spread, and top with cheese. Bake for 15 minutes until cheese is melted.

Nutritional Information (for 2 enchiladas): 396 calories, 67 carbs, 7 fat grams and 15 protein grams.

Review: Okay, so I’m going to make my own enchilada sauce from now on – AMAZING. Seriously. So flavorful and thick – it really made this dish. Especially combined with the flour tortillas. Normally I use corn tortillas for enchiladas, but the flour really made it thick, almost like a burrito, and the vegetables just popped. Talk about another meatless dish where I didn’t miss the meat at ALL. I didn’t even need any toppings like sour cream or salsa – perfect as is! This has now knocked off one of the lasagnas to be in the top two for meatless recipes – filling, flavorful and will be made again – very soon! Seriously, I don't even know that the pictures do it justice!

whole pan - YUM

9 comments:

Pam said...

Why have I never thought to make veggie enchiladas? They look fantastic.

fittingbackin said...

I can't believe you haven't, Pam - they're so you!

Biz said...

Yums!!!!!!!!

Wendy said...

First of all - YAY SUMMER!
This looks easy enough for me to make and my boys will love them - thanks! I am always on the look-out for new (and easy) dinner ideas.

fittingbackin said...

Biz: Indeed!

Wendy: I concur! Yes - I think it's pretty easy, even with the extra step of making the sauce!

Alicia@ eco friendly homemaking said...

Oh my goodness this looks awesome! This is a recipe that I look forward to making these especially with fresh veggies being just around the corner.

Fashion Meets Food said...

wow this recipe looks absolutely amazing!

xo

fittingbackin said...

Thanks, Alicia - I was REALLLY happy with this one - and yes, it's the perfect season for it.

Fashion meets food - thank you - we loved it!

Lolly said...

This looks wonderful! I'm a vegan, so I would delete the cheese, but otherwise, YUMMY! Thanks for sharing!

Lolly